POTATO CREAM SOUP

POTATO CREAM SOUP

A potato soup filled with tender, hearty potato pieces on a rich, creamy soup base. This soup is a reader favorite

and for good reason: it’s easy to make and absolutely delicious! Top with cheddar cheese and bacon and no one

will be able to resist.

Best Potato Soup Ever!

This is my idea of ​​the perfect homemade potato soup!It’s creamy, incredibly filling and full of deliciousness.

When we were children, we ate a lot of potato soup. Maybe it has something to do with the fact that my

grandparents were potato farmers and it was passed down to them. My mom probably did it twice a month and

now the same thing happens to me, especially in the winter months.

You’ll love the fact that the whole family will agree on this dish and even look forward to it when they tell you it’s

what’s coming for dinner.It is also a very practical recipe. Most of the ingredients are staples that you can have on

hand and won’t spoil easily. Potatoes, carrots, celery, and onions will keep for weeks (and if you choose bacon, it

also keeps very well in the freezer).

I think this easy potato soup recipe would make it into your cookbook! It’s an extremely comforting and cozy

dish that you’ll use again and again.They also make great leftovers for lunch the next day if there are any left

over.

Ingredients

• 6 cups russet potatoes, peeled and diced (about 5 medium potatoes, cut into small 3/4-inch cubes)

• 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 cans low-sodium chicken broth (14.5 ounces each)

• salt and freshly ground black pepper

• 1/3 cup butter

• 1/3 cup all-purpose flour

• 2 1/2 cups milk

• 1/2 cup sour cream

Optional ingredients:

• Chopped cooked bacon or chopped cooked ham, grated cheddar cheese, chopped green onions or chives.

Instructions

Mix chopped potatoes, carrots, celery and onions with chicken stock in a large pot and season with salt and

pepper.

Cover the pot and bring to a boil over medium-high heat (it will take about 10 minutes to boil).Once the

potatoes are boiling, reduce the heat to medium and continue cooking until the potatoes are very tender when

pierced with a fork, 15 to 20 minutes.

Meanwhile, in a medium saucepan, melt the butter over medium heat, add the flour and cook for 1 minute,

stirring constantly. While stirring, slowly add the milk and cook, stirring constantly, until the mixture begins to

thicken.

When the potatoes are tender, add the thickened milk mixture to the potato soup mixture and stir (the potatoes

should start to break down and turn into soup).

Add sour cream and mix well.Ladle the soup into serving bowls and top each portion with bacon or ham, cheddar

cheese, and scallions.

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