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
POTATO, SAUSAGE & KALE SOUP RECIPE: HOW TO MAKE IT
I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love. —Michelle Babbie, Malone, New York
Provided by Taste of Home
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Nutrition Facts : Calories 504 calories, FatContent 38g fat (20g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 881mg sodium, CarbohydrateContent 26g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 15g protein.
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