Creamy Potato Soup

Barbara Oseland

By
@BOseland

This recipe I stumbled across and thought it needed just that little something that is like a hug in a blanket. Think I found it.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

10 Min

Cook:

25 Min

Ingredients

4 medium
potatoes, diced
3/4 c
onion
1 small
carrot
1/4 c
celery stalk-(about 1)
1 1/2 c
chicken broth
5 Tbsp
cubed unsalted butter (must be butter)
5 Tbsp
flour
2 1/2 c
milk or half and half
1 tsp
dried parsley
3/4 tsp
salt
1 tsp
pepper or about 10 grinds fresh ground pepper
1/2 c
shredded swiss cheese
1/2 c
shredded sharp cheddar cheese
3/4 c
cubed cooked chicken, bacon or ham (optional)

OPTIONAL ADDITIONS

1/4 tsp
dried dill weed
1/8 tsp
cayenne pepper

Directions Step-By-Step

1
In large pot, add potatoes, onion, carrot, celery and broth. Bring to a boil, reduce heat, cover and simmer for 12-15 min.
2
Meanwhile, in a medium saucepan, melt butter and add flour stirring until smooth. Add 1/2 c of the milk or half and half and whisk in until warm. Continue to whisk in remaining milk 1/2 c at a time until all of the 2 1/2c of milk have been added. Bring to boil, whisking for 2 minutes or until thickened. Stir into the pot with vegetables and stock. Stir to combine with wooden spoon. At this time if you choose, you can add the cooked chicken, ham or bacon. Cook until thickened and bubbly. Add parsley, salt, pepper and remove from the heat. Stir in cheese and let soup stand to thicken and cool slightly. Serve with crackers, bread sticks or garlic cheddar biscuits.

About this Recipe