I'm not sure about you, but rainy, gloomy weather has me always in the mood for soups and chowders. With the weather forecast calling for possible snow on Friday, I knew I wanted to make a creamy …
I'm not sure about you, but rainy, gloomy weather has me always in the mood for soups and chowders. With the weather forecast calling for possible snow on Friday, I knew I wanted to make a creamy soup that would get me through the week for lunches.
This potato soup is so creamy and full of flavor. I did not add the bacon which it definitely could have used, but I did add spicy salt for a roundness of flavor, and feel free to add cajun seasoning or bacon for some additional flavor!
This soup would also be fantastic with some corn or additional veggies! I love dishes like these because there are so many possible ingredients you can add to enhance flavor.
I'm also a BIG believer in toppings and the more the merrier when it comes to potato soup. Load on that extra bacon, shredded cheddar cheese, thinly sliced green onions, or sour cream!
To make this soup you will need 3 tablespoons butter, 1 cup diced yellow onion, 4 cloves garlic peeled and minced, 1/4 cup flour, 2 cups chicken stock (or vegetable stock), 2 cups milk, warmed, 1.5 lbs Yukon gold potatoes diced, 1 cup shredded sharp cheddar cheese, 1/2 cup sour cream, heavy seasoning of salt, optional toppings.
Add diced onion with your butter and saute for five minutes, stirring occasionally, until soft ( I like to add salt when “sweating onions” to draw out that additional water. Stir in the minced garlic and saute for an extra 1-2 minutes, stirring occasional until fragrant.
Next, stir in the flour into the mixture and saute for an additional minute to cook the flour stirring occasionally. It is very important to cook this flour. This will be your thickening agent for the soup. Then stir in the stock, milk, and potatoes. Continue cooking until the mixture reaches a simmer, before it begins to boil. Then reduce the heat to medium low and and cover, simmering for about 20 minutes or until the potatoes are soft.
Pro tip- the smaller you cut the potatoes, the faster your soup will cook! Make sure to stir your soup regularly so that the bottom does not burn.
Once the potatoes are nice and soft, stir in the shredded cheddar cheese, sour cream, salt, and pepper heavily to taste. Serve warm with desired toppings and refrigerate for up to 3 days.