Description
This creamy Potato Soup is super flavorful. It doesn’t need cheese or bacon for added flavor. It’s absolutely delicious!
Ingredients
Units
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- 4 tablespoons unsalted butter
- 3/4 cup diced celery
- 3/4 cup thinly sliced or diced carrots
- 1 small onion, diced
- 2 teaspoons minced garlic (from a jar)
- 2 cans (14 ounces each) of chicken broth
- 4 large potatoes, chopped into bite-size cubes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 cup half & half
- Salt & pepper to taste
Instructions
- Melt the butter over medium heat in a dutch oven or soup pot. Add the celery, carrots, and onion. Saute over medium heat until the onions are translucent and the celery is tender, 5 to 6 minutes. Add the minced garlic and cook for an additional minute.
- Add the carrot/celery/onion/garlic mixture, chicken broth, potatoes, salt, and pepper and bring to a boil over high heat. Reduce the heat to medium, cover with a lid, and simmer for approximately 30 minutes until the potatoes are fork-tender.
- Meantime add the flour to the cup of milk and whisk vigorously with a fork until the mixture is smooth with no lumps of flour. Set aside.
- Remove about 1/2 cup of the cooked potatoes from the pot. Mash them with a potato masher and return them to the pot. Add the milk/flour mixture and half & half. Mix thoroughly and stir constantly over medium heat for at least 3 minutes until the raw flour has time to cook out of the soup. Remove from heat and add more salt & pepper to taste.
- Serve immediately. Refrigerate leftovers for up to 2 days.
Notes
- Feel free to substitute vegetable broth for a vegetarian soup.