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© Sunshine Urbaniak

Creamy Potato Soup

Oct 9, 2019 | Dinner, Lunch

This is the perfect soup for a rainy Fall or snowy Winter day. In about an hour, you’ll have the silkiest, creamiest, just slighly cheesiest potato soup ever. 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. Either way, this soup is a winner. Toast up some crunchy garlic bread for dipping. It has similar heartiness and consistency as New England clam chowder—pairs amazing with delicious sourdough bread. Enjoy!

Creamy Potato Soup

Serving: 4-6

AuthorSunshine UrbaniakCategory, Total Time1 hr

INGREDIENTS

3 tbsp Butter
1 cup Yellow Onion, diced
4 Garlic Cloves, minced
¼ cup Flour
3 cups Vegetable Stock
1 cup Half-n-Half
1 cup Milk, low fat
1 ½ lbs Yellow Potatoes, 1/2" cubes (bite size)
2 tsp Salt
½ tsp Pepper
1 tsp Garlic Powder
½ tsp Dried Mustard
½ tsp Dried Thyme
1 cup Cheddar Cheese, shredded
1 Bunch of Chives, thinly sliced

DIRECTIONS

1

Heat a large stockpot over medium-high heat. Add butter. Once melted add onions and cook 5-7 minutes until soft. Then add garlic and cook until fragrant, about 2 minutes.

2

Add flour and stir to combine—cook an additional minute. Then add in vegetable stock slowly, stirring to combine. Once incorporated and smooth, add half-n-half, milk, potatoes, salt, pepper, garlic powder, dried mustard and thyme. Stir well.

3

Slowly bring the liquid to a simmer—don't let it boil—then reduce the heat to low, cover, and let simmer for 15-20 minutes, or until potatoes are soft. Once done, turn off the heat and add cheese. Remove from the heat, cover, and let sit for 15 minutes, to macerate. Taste for salt and adjust if needed.

4

Serve warm, topped with sliced chives. Toasty garlic bread works nicely too!

Ingredients

 3 tbsp Butter
 1 cup Yellow Onion, diced
 4 Garlic Cloves, minced
 ¼ cup Flour
 3 cups Vegetable Stock
 1 cup Half-n-Half
 1 cup Milk, low fat
 1 ½ lbs Yellow Potatoes, 1/2" cubes (bite size)
 2 tsp Salt
 ½ tsp Pepper
 1 tsp Garlic Powder
 ½ tsp Dried Mustard
 ½ tsp Dried Thyme
 1 cup Cheddar Cheese, shredded
 1 Bunch of Chives, thinly sliced

Directions

1

Heat a large stockpot over medium-high heat. Add butter. Once melted add onions and cook 5-7 minutes until soft. Then add garlic and cook until fragrant, about 2 minutes.

2

Add flour and stir to combine—cook an additional minute. Then add in vegetable stock slowly, stirring to combine. Once incorporated and smooth, add half-n-half, milk, potatoes, salt, pepper, garlic powder, dried mustard and thyme. Stir well.

3

Slowly bring the liquid to a simmer—don't let it boil—then reduce the heat to low, cover, and let simmer for 15-20 minutes, or until potatoes are soft. Once done, turn off the heat and add cheese. Remove from the heat, cover, and let sit for 15 minutes, to macerate. Taste for salt and adjust if needed.

4

Serve warm, topped with sliced chives. Toasty garlic bread works nicely too!

Creamy Potato Soup

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