Thick Potato Soup Recipe

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Thick Potato Soup

alice coffield

By
@amcoffield

This soup is creamy and rich tasting. It takes a bit of work, but it is worth it. It is not too spicy, so kids will like it.


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Comments:

Serves:

4 - 6

Prep:

35 Min

Cook:

40 Min

Ingredients

6 - 8 medi
potatos, peeled and cut into med-small chunks
6 c
water
4 or 5
carrots, peeled and grated
2 - 3
stalks of celery, sliced thin
4 to 5 c
milk
2 - 4 Tbsp
margarine
1 tsp
salt
2 or 3 pinch
black pepper

Directions Step-By-Step

1
Cut potatoes int med - small chunks. Add grated carrots and sliced celery to the water. Boil until the potatoes are tender.
2
Drain all.

Divide mixture into 2 halves.
3
Remove 1/2 potatoes into the saucepan.
4
Add the remaining potato mixture into a blender in halves - until blender is about 1/2 full.
5
Add 1 1/2 c. milk and 1 TB margarine and salt to blender and puree. Add a bit more milk if the mixture seems too thick. Pour pureed mixture into sauce pan, over the vegetables.
6
Add remaing potato mixture and 1 - 1/2 c. milk and 1 TB margarine to the blender and puree. Add more milk if you want the puree thinner.
7
Pour the remaining mixture back into the sauce pan,
And stir into the potatos and grated carrots mixture.
8
If it is too thick, add milk to thin it out.
Add more salt if desired. Add pepper. And if you like it richer, add about 2 TB. more margarine.
9
Heat until quite warm.
10
You can top with fried, crumbled bacon; grated cheese (about 2 TB) ; or chopped chives (About 1 TB for each bowl of soup).
11
Serve warm with a salad and a quick bread or French bread. Add fruit, if wanted.

About this Recipe

Course/Dish: Soups, Cream Soups
Other Tag: Healthy
Hashtag: #potato