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Creamy Potato Soup

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr

INGREDIENTS

3 tbsp Butter
1 cup Yellow Onion, diced
4 Garlic Cloves, minced
¼ cup Flour
32 oz 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
¼ tsp Pepper
1 tsp Garlic Powder
½ tsp Dried Mustard
½ tsp Dried Thyme
1 cup Cheddar Cheese, shredded
1 tbsp Chives, minced

DIRECTIONS

1

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.

2

Add flour and stir to combine—cook for 2 min. Then add in vegetable stock slowly, stirring until smooth. Continue to add half-n-half, milk, potatoes, salt, pepper, garlic powder, dried mustard, and thyme. Stir well.

3

Slowly bring the soup to a low boil—don't let it rapidly boil—then reduce the heat to low, and let simmer for 20 min. Once done, turn off the heat and add the cheese and chives. Remove from the heat, cover, and let sit for 15 minutes, to macerate. Taste for salt and adjust if needed. Serve warm, topped with extra sliced chives.

Ingredients

 3 tbsp Butter
 1 cup Yellow Onion, diced
 4 Garlic Cloves, minced
 ¼ cup Flour
 32 oz 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
 ¼ tsp Pepper
 1 tsp Garlic Powder
 ½ tsp Dried Mustard
 ½ tsp Dried Thyme
 1 cup Cheddar Cheese, shredded
 1 tbsp Chives, minced

Directions

1

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.

2

Add flour and stir to combine—cook for 2 min. Then add in vegetable stock slowly, stirring until smooth. Continue to add half-n-half, milk, potatoes, salt, pepper, garlic powder, dried mustard, and thyme. Stir well.

3

Slowly bring the soup to a low boil—don't let it rapidly boil—then reduce the heat to low, and let simmer for 20 min. Once done, turn off the heat and add the cheese and chives. Remove from the heat, cover, and let sit for 15 minutes, to macerate. Taste for salt and adjust if needed. Serve warm, topped with extra sliced chives.

Creamy Potato Soup
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