Time: 40 minutes        Servings: 4 to 6 servings (7 cups)

 

You haven’t gone to the supermarket yet for your weekly or monthly grocery shopping and you want to make your lunch or dinner with what you have in your kitchen. Follow this recipe to make one of the easiest and delicious potato soup you can ever make. This is one of the most comforting food you can ever make.

 

This soup is not like other regular soups. It is very creamy and broth-y. We call it potato soup but we add other vegetables to add uniqueness to this soup. We add carrots for a yellow creamy color and for the special sweetness they bring to the taste. We also add onions and celery for a flavourful soup. It does not stop here, we also add chicken stock (either homemade or store-bought). This makes it very scrumptious. You can substitute stock with low-sodium store-brought broth that is darker (this means that it is more delicious). You can use either butter or oil in this soup. As far as the texture is concerned, we mix butter with flour to make the soup thick. At the end of cooking, we pour some cream for the creamiest soup ever.

 

This soup is very simple to prepare. It takes few minutes to put together and you make it in one large pot. So, you will not end up with many dishes to wash. In addition to this, you will not waste a lot of effort to make. The preparation time is about 10 minutes and the cooking time is a maximum of 30 minutes. As a result, in less than an hour you can have your lunch or dinner served. You can serve this soup with bread sticks or any other dish that you like. This potato soup is very tasty and it worth making.  For nutrition details, check below.

 

INGREDIENTS:

• 3 tablespoons butter or olive oil
• 2 cups chopped onion
• 1 cup  chopped carrots
• 1 cup chopped celery
• 1 tablespoon minced garlic
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons all-purpose flour
• 4 cups of stock
• 4 cups chopped potatoes, (cubed)
• 1 bay leaf
• Salt
• Fresh ground black pepper
• 1/4 cup cream,
• OPTIONAL: 1 cup (2 ounces) shredded cheese like sharp cheddar or gruyere,

 

 

INSTRUCTIONS:

1. Over medium heat, melt butter in a large heavy-bottomed pot. When the butter has fully meted. Add in some onion, celery and carrots. Stir these ingredients and allow the cook until they are start to become soft. This takes a maximum of 6 minutes.
2. Add in some garlic, rosemary, half tsp. of salt, ¼ tsp. of black pepper and red pepper flakes. Stir and cook for 30 seconds.
3. Stir in the flour to the vegetables and allow everything to cook until it is almost blonde. This would take only a minute.
4. Whisk in slowly and thoroughly 2 cups of the stock. Make sure that no lumps are formed. You will obtain a thick texture.
5. Pour the rest of the stock and well- blend everything with a whisk.
6. Boil the soup over high heat. Then, lower the heat to let it simmer.
7. Add in the potatoes and bay leaf and cook them for 30 minutes until the potatoes are fork tender. Your pot should be partially covered.
8. Lower the heat to low and remove the bay leaf.
9. Add in the cream and cheese and stir.
10. You can add salt and pepper according to your liking.
11. In order to have a thick soup. Blend about half of the potatoes in the soup using an immersion blender.
12. Serve with some herbs on top and enjoy!

 

 

Notes:

• You can use 1/4 teaspoon dried rosemary instead of the teaspoon of fresh rosemary.
• You can use either stock or broth whatever is available.
• 4 cups of potatoes is about 1 and 1/2 pounds (3 to 4 medium potatoes)
• You are free to use any type of potatoes that you have available, but we recommend Yukon Gold potatoes. You do not have to peel them. They are very creamy. You can also use baby red or white potatoes, or russet potatoes.
• Instead of cream, you can use half and half, sour cream or plain yogurt.
• If you do not want to use and immersion blender, you can use potato masher to mash about half of the potatoes.
• You can make this soup gluten free by substituting flour with cornstarch.

 

 

How to serve?

You can serve it however you like. Nevertheless, we suggest that you sprinkle some chopped scallions, parsley or chives. You can also add extra shredded cheese on top. Another idea is that you can serve this soup with sour cream, crumbled cooked bacon and hot sauce.

 

 

How to store?

It is better to have this soup immediately, but you can keep any leftovers in an airtight container in the fridge to be consumed as soon as possible.

 

 

Nutrition Facts:

Serving Size: (about 1 cup): 

Calories: 224 Kcal / Total Fat: 11.8g / Saturated Fat: 6.9g / Cholesterol: 30.7mg / Sodium: 302.2mg / Carbohydrates: 23.9g / Dietary Fiber: 3.6g / Total Sugars: 3.9g / Protein: 7.4g