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Delicious Creamy Potato Soup
Alyssa

Delicious Creamy Potato Soup

Savor the warmth of creamy potato soup, packed with tender potatoes, rich cream, and deliciously savory flavors for ultimate comfort.
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Ingredients Method

Ingredients
  

  • 4 medium potatoes peeled and diced – Potatoes are the main star; they provide bulk and a creamy texture.
  • 1 medium onion diced – Adds sweetness and depth of flavor.
  • 2 cloves garlic minced – Brings aromatic richness to the soup.
  • 2 stalks celery chopped – Offers a subtle crunch and flavor complexity.
  • 2 medium carrots diced – Adds sweetness and color.
  • 4 cups chicken or vegetable broth – Forms the flavorful base; chicken broth enhances the richness while vegetable broth offers a lighter option.
  • 1 cup whole milk or half-and-half – Contributes to the creamy texture; choose half-and-half for a richer taste.
  • ½ cup heavy cream – Intensifies the creaminess and mouthfeel.
  • 3 tbsp unsalted butter – Adds richness and flavor; unsalted allows for better control over seasoning.
  • 2 tbsp all-purpose flour – Used to thicken the soup creating a smooth consistency.
  • ½ tsp salt or to taste – Enhances flavors; adjust according to preference.
  • ¼ tsp black pepper – Adds warmth; freshly cracked is recommended.
  • ¼ tsp smoked paprika optional – Introduces a subtle smokiness that complements the dish.
For toppings, you may choose from:
  • Crispy turkey bacon crumbled – A great crunchy addition that brings a savory flavor.
  • Shredded cheddar cheese – Melts beautifully on top adding depth and richness.
  • Sliced green onions or fresh chives – Provides freshness and a pop of color.
  • Sour cream – Adds a tangy creaminess that enhances the flavor.
  • Croutons – A delightful crunchy topping.

Method
 

  1. Prepare the Vegetables: Start by peeling and dicing 4 medium potatoes, 1 medium onion, 2 stalks of celery, and 2 medium carrots. Next, mince 2 cloves of garlic. Accurate prep is essential for uniform cooking and flavor.
  2. Sauté the Aromatics: In a large pot, melt 3 tablespoons of unsalted butter over medium heat. Add the diced onions, celery, and carrots. Sauté the mixture until the vegetables start to soften, which should take about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  3. Cook the Potatoes: Pour in 4 cups of chicken or vegetable broth and bring the mixture to a boil. Once boiling, add the diced potatoes. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
  4. Thicken the Soup: In a separate pan, create a roux by melting another tablespoon of butter. Sprinkle in 2 tablespoons of all-purpose flour and whisk constantly for about 2 minutes until it turns golden brown. Gradually whisk in 1 cup of whole milk or half-and-half until the mixture thickens, about 3-5 minutes. Stir the roux into the simmering pot.
  5. Blend and Finish: Using an immersion blender or a standard blender, puree the soup to your desired consistency, whether you prefer it creamy or with some chunky bits. Stir in ½ cup of heavy cream and adjust seasoning with ½ teaspoon of salt and ¼ teaspoon of black pepper. For added flavor, consider tossing in ¼ teaspoon of smoked paprika.
  6. Serve: Ladle the steaming soup into bowls and top with your favorite toppings such as crispy turkey bacon, shredded cheddar cheese, or a dollop of sour cream.