Creamy Potato Soup
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Hearty, warm, delicious goodness in a bowl.
Ingredients
This recipe was sourced from Creme De La Crumb. For more delicious dishes, browse through our forum here.
Ingredients
- 3 tablespoons butter
- 1 yellow onion - diced
- 3 celery stalks - chopped
- 1 tablespoon minced garlic
- 2 whole carrots - diced
- 6 russet potatoes - peeled and diced
- 1 teaspoon salt - more to taste
- ½ teaspoon cracked black pepper - or 1/4 teaspoon ground black pepper
- 8 cups low sodium chicken broth - or vegetable broth
- 1 cup heavy cream - OR fat free half and half
- 1 cup milk
- 3 tablespoons flour
- 1 ½ cups freshly grated cheddar - or white cheddar cheese
- optional garnishes: cooked and crumbled bacon or bacon bits, fresh herbs such as thyme or parsley, cracked black pepper, cheddar or parmesan cheese
- In a large stock pot over medium-high heat, combine onions, celery, carrots, garlic, and butter. Stir until butter is melted. Cook for 2-3 minutes, stirring occasionally, until onions are translucent.
- Add potatoes, season with salt and pepper, and cook for 5 minutes.
- Stir in broth, bring to a low boil and cook for 10 minutes until potatoes begin to get tender.
- Stir flour into the milk and gradually add to the soup along with heavy cream or half and half.
- Cook for another 5 or so minutes until potatoes are fork-tender.
- Transfer in batches to a blender and puree until smooth. Stir back into the pot.
- Stir in cheese until completely melted. Taste, add salt and pepper if needed, and serve immediately, garnished with fresh herbs, cracked black pepper, and cooked bacon if desired.
Ready in 30 minutes. Image Credit: Creme De La Crumb
This recipe was sourced from Creme De La Crumb. For more delicious dishes, browse through our forum here.
