Recipe Name: Creamy Homemade Potato Soup Recipe
Prepration Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving: 4 serving
Ingredents Creamy Homemade Potato Soup Recipe
- Butter (3 tbsp)
- Onion (2 cups of Chopped)
- Carrot (one cup of Chopped)
- Celery (1 cup of Chopped )
- Fresh Rosemary (one teaspoon of Chopped)
- Red Peppers Flakes (1/4 Crushed)
- All-Purpose Flour (3 to 4 tablespoons)
- Chicken stock (4 cups )
- Potatoes (3 to 4 medium-sizes)
- Ground Black Peppe (to taste )
- Salt (to taste )
- Sour cream (1/4 cups)
- Shredded Cheese (1 cup (like sharp cheddar or gruyere) is optional)
Instructions to make Creamy Homemade Potato Soup Recipe
In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds. Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
Slowly whisk in 2 cups of the stock, making sure there aren’t any lumps of flour. It will be thick. Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes. Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne’s favorite way to serve the soup)
Instructions Creamy Homemade Potato Soup Recipe
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