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
CREAMY CHICKEN POTATO SOUP RECIPE: HOW TO MAKE IT
Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island
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 12
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Nutrition Facts : Calories 232 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 646mg sodium, CarbohydrateContent 27g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat
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