EASY CREAMY HOMEMADE POTATO SOUP - INSPIRED TASTE
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
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
AIR-FRYER SWEET POTATO CHIPS RECIPE: HOW TO MAKE IT
This air-fryer sweet potato chips recipe is so quick and easy. Be sure to give the sweet potato slices a quick soak in cold water to help remove some of the excess starch. —Elizabeth Godecke, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers Side Dishes
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12 servings (1-1/2 cups dip).
Number Of Ingredients 17
Steps:
- Place sweet potatoes in a large bowl; cover with cold water. Let stand 20 minutes. Drain; pat dry. , Preheat air fryer to 360°. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat., In batches, arrange sweet potatoes in a single layer on greased tray in air-fryer basket. Cook until golden brown, 15-20 minutes. , In a small bowl, beat dip ingredients until blended. Serve with chips.
Nutrition Facts : Calories 285 calories, FatContent 16g fat (4g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 217mg sodium, CarbohydrateContent 33g carbohydrate (14g sugars, FiberContent 4g fiber), ProteinContent 3g protein.
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