Cream Potato Soup
Get ready to warm your souls with the creamiest, most comforting potato soup you’ll ever taste! This potato soup is a hit in our household, and soon it will be in yours too. It’s brimming with tender chunks of potatoes, enveloped in a rich and creamy soup base. Once you top it off with a sprinkle of cheddar cheese and a handful of crispy bacon, it’s quite simply irresistible!
This wholesome recipe is one that’s been passed down through generations in my family. You see, my grandparents were potato farmers. So, naturally, this potato soup was a staple at our dinner table. Now, I find myself whipping up this hearty soup at least twice a month, particularly on those chilly winter nights.
Why do we love it so much? Apart from its deliciousness, it’s a practical choice. The ingredients are pantry staples that won’t spoil quickly. The potatoes, carrots, celery, and onions can last for weeks. If you decide to add bacon, it freezes well too.
So, without any further ado, let’s get cooking this amazing, heart-warming potato soup:
**Ingredients:**
– 6 cups of peeled and diced russet potatoes (around 5 medium potatoes, diced into small 3/4-inch cubes)
– 1 1/2 cups of chopped yellow onion (1 medium)
– 1 1/4 cups of peeled and diced carrots (3 medium)
– 1 cup of diced celery (2 stalks)
– 2 cans of low sodium chicken broth (14.5 oz each)
– Salt and freshly ground black pepper
– 1/3 cup of butter
– 1/3 cup of all-purpose flour
– 2 1/2 cups of milk
– 1/2 cup of sour cream
**Optional toppings:**
– Chopped cooked bacon or cooked ham, shredded cheddar cheese, chopped green onions or chives.
**Instructions:**
1. In a large pot, combine potatoes, carrots, celery, and onions with the chicken broth, and season with salt and pepper according to your taste.
2. Cover the pot and bring to a boil over medium-high heat, which should take about 10 minutes.
3. Once boiling, reduce the heat to medium and continue cooking for about 15 to 20 minutes, until the potatoes are fork-tender.
4. While your soup simmers, in a medium saucepan, melt butter over medium heat, add flour and cook for 1 minute, whisking constantly. Gradually add the milk while whisking, and continue to stir until the mixture thickens.
5. When the potatoes are tender, pour the thickened milk mixture into the soup, stirring until the potatoes start to break down into the soup.
6. Stir in the sour cream.
7. To serve, ladle this delightful soup into bowls and garnish each serving with your chosen toppings – bacon or ham, cheddar cheese, and green onions.
Enjoy this comforting soup and don’t forget to save some for lunch the next day – it tastes even better as leftovers!
