Potato Soup loaded with chunks of tender, hearty potatoes and made with a wealthy and creamy soup base. This soup is a reader favourite and for good purpose – it’s simple to make and completely scrumptious! High it with cheddar and bacon and nobody might be ready to withstand.
The BEST Potato Soup!
That is my concept of the right do-it-yourself potato soup! It’s creamy, it’s amazingly filling and it’s full of goodness.
Rising up we had loads of potato soup. It might need one thing to do with the truth that my grandparents had been potato farmers in order that simply bought handed down. My mother made it in all probability twice a month and now it’s the identical for me, particularly throughout chilly winter months.
You’ll love that it’s one thing everybody within the household can agree on, and even get’s enthusiastic about when introduced it’s what’s going to quickly await for dinner.
It’s additionally a really handy recipe. Many of the elements are meals staples you may preserve readily available that don’t spoil rapidly. The potatoes, carrots, celery and onions retailer effectively for weeks (and in case you go for bacon that retains nice within the freezer).
This simple potato soup recipe is one I might deem worthy of your recipe ebook! It’s an extremely comforting and comfortable dish you’ll flip to time and time once more.
Plus it makes nice leftovers for lunch the subsequent day in case you occur to have any left.
Components
- 6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Cube into small cubes about 3/4-inch)
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/4 cups peeled and diced carrots (3 medium)
- 1 cup diced celery (2 stalks)
- 2 (14.5 oz every) cans low-sodium rooster broth
- Salt and freshly floor black pepper
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 cup bitter cream*
Optionally available Toppings:
- Cooked chopped bacon or chopped cooked ham, shredded cheddar cheese, chopped inexperienced onions or chives
Directions
- Mix diced potatoes, carrots, celery and onions with rooster broth in a big pot and season with salt and pepper to style.
- Cowl pot and convey to a boil over medium-high warmth (it’s going to take about 10 minutes to succeed in a boil).
- As soon as it reaches a boil scale back warmth to medium and proceed to prepare dinner about 15 – 20 minutes longer till potatoes are very mushy when pierced with a fork.
- In the meantime, in a medium saucepan soften butter over medium warmth, add flour and prepare dinner for 1 minute whereas whisking continuously. Whereas whisking, slowly add milk and prepare dinner, stirring continuously till combination begins thicken.
- As soon as potatoes are mushy add thickened milk combination to potato soup combination and stir (potatoes ought to begin breaking down into soup).
- Add bitter cream and blend effectively.
- Ladle soup into serving bowls, prime every serving with bacon or ham, cheddar cheese and inexperienced onions.
