© Sunshine Urbaniak
Creamy Potato Soup
My potato soup recipe is fit for a rainy fall or snowy winter day. In about an hour, you’ll have the most delicious, creamiest, potato soup ever. It has similar heartiness as chowder but not as heavy—it won’t weigh you down. Be sure to serve with a sliced baguette because it’s the perfect soup for dipping.
This recipe is vegetarian but feel free to modify by cooking up five slices of bacon and using three tablespoons of bacon fat instead of butter. You could also swap out the vegetable broth for chicken broth. Either way, this soup is a winner. Enjoy!
Creamy Potato Soup
Servings: 4-6 people
AuthorSunshine UrbaniakCategorySoupsTotal Time1 hrINGREDIENTS
DIRECTIONS
Heat a large stockpot over medium-high heat. Add butter. Once melted add onions and cook 3-5 minutes until soft. Then add garlic and cook until fragrant, about 2 minutes.
Add flour and stir to combine—cook for 2 min, mixing every 30 sec. Then add in chicken or vegetable stock slowly, whisking until smooth. Continue to add half-n-half, potatoes, salt, pepper, garlic powder, dried mustard, and thyme. Stir well.
Slowly bring the soup to a low boil—don't let it rapidly boil—then reduce the heat to low, cover, and let simmer for 20 min. Once done, turn off the heat and mix in the cheeses, green onions, sour cream and 1/2 tsp salt. Cover back up and let it sit for 15 minutes to macerate. Serve warm with some crusty bread.
Ingredients
Directions
Heat a large stockpot over medium-high heat. Add butter. Once melted add onions and cook 3-5 minutes until soft. Then add garlic and cook until fragrant, about 2 minutes.
Add flour and stir to combine—cook for 2 min, mixing every 30 sec. Then add in chicken or vegetable stock slowly, whisking until smooth. Continue to add half-n-half, potatoes, salt, pepper, garlic powder, dried mustard, and thyme. Stir well.
Slowly bring the soup to a low boil—don't let it rapidly boil—then reduce the heat to low, cover, and let simmer for 20 min. Once done, turn off the heat and mix in the cheeses, green onions, sour cream and 1/2 tsp salt. Cover back up and let it sit for 15 minutes to macerate. Serve warm with some crusty bread.
Notes
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