EASY CREAMY POTATO SOUP RECIPE RECIPES

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EASY CREAMY HOMEMADE POTATO SOUP - INSPIRED TASTE



Easy Creamy Homemade Potato Soup - Inspired Taste image

You will love this easy homemade potato soup recipe with potatoes, veggies, garlic, and a creamy broth. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: brothy or thick and blended (our favorite). We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes about 7 cups of soup or 4 to 6 servings

Number Of Ingredients 15

3 tablespoons butter or olive oil
2 cups chopped onion (1 medium)
1 cup chopped carrot (2 medium)
1 cup chopped celery (2 to 3 stalks)
1 tablespoon minced garlic (3 cloves)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
1/4 teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
4 cups stock or broth, see our chicken stock or vegetable broth
4 cups chopped potatoes, cubed (1 1/2 pounds or 3 to 4 medium)
1 bay leaf
Salt and fresh ground black pepper
1/4 cup cream, half and half, sour cream or plain yogurt
1 cup (2 ounces) shredded cheese like sharp cheddar or gruyere, optional
For serving (optional): Chopped parsley, chives or scallions, extra shredded cheese, sour cream, crumbled cooked bacon, hot sauce

Steps:

  • In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
  • Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
  • Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
  • Slowly whisk in 2 cups of the stock, making sure there aren’t any lumps of flour. It will be thick.
  • Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
  • Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
  • Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
  • Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne’s favorite way to serve the soup).

Nutrition Facts : ServingSize About 1 cup, Calories 224, FatContent 11.8g, SaturatedFatContent 6.9g, CholesterolContent 30.7mg, SodiumContent 302.2mg, CarbohydrateContent 23.9g, FiberContent 3.6g, SugarContent 3.9g, ProteinContent 7.4g

EASY POTATO AND LEEK SOUP RECIPE | ALLRECIPES



Easy Potato and Leek Soup Recipe | Allrecipes image

A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be.

Provided by Michele Hodge

Categories     Potato Leek Soup

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

6 potatoes, peeled and cubed
1 (14.5 ounce) can chicken broth
2 leeks, chopped
2 teaspoons margarine
1 ½ cups heavy whipping cream

Steps:

  • In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
  • In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

Nutrition Facts : Calories 614.2 calories, CarbohydrateContent 65 g, CholesterolContent 122.3 mg, FatContent 35.9 g, FiberContent 7.8 g, ProteinContent 11 g, SaturatedFatContent 21.1 g, SodiumContent 406.9 mg, SugarContent 4.6 g

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