HOMEMADE POTATO SOUP RECIPES

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).

Steps:

• Start by boiling potatoes until fork tender.
• When potatoes are done, strain out the water and add butter.
• When butter is melted, add flour. Stir gently to make a paste between butter and flour. The paste will coat the potatoes.
• Add Milk.
• Gently stir. Allow the pot to boil. When it reaches boil, turn down to simmer.
• Simmer on low till soup thickens.
• Salt and Pepper to taste.