MAKING POTATO SOUP RECIPES

Name: Easy Creamy Homemade Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes about 7 cups of soup or 4 to 6 servings
Cuisine: American
Ingredients: 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

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

Ingredients

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

LACTOSE-FREE POTATO SOUP RECIPE: HOW TO MAKE IT

Lactose-Free Potato Soup Recipe: How to Make It image

This is a terrific way for my husband and me to have rich, creamy soup without worrying about my lactose intolerance. —Lisanne Heyward, Richmond, Virginia

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 5

Ingredients

3 medium onions, chopped
2 celery ribs, chopped
2 tablespoons canola oil
4 cups reduced-sodium chicken broth
4 medium potatoes, peeled and cubed

Steps:

In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process half the soup until smooth. Return to pan; heat through.

Nutrition Facts : Calories 166 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 27g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch

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