Erin's Potato Soup
By
Erin McGowen
@Sphynxle
5
This is a recipe from a friend of mine, tweaked a little to my personal preferences. It's the right mixture of not having a soup become too thick, but not so runny you're just having potatoes with milk and cream. I love this recipe, and thought it may seem complicated, it is actually very easy! I hope you enjoy it as much as I have!
Ingredients
- 6 slice
- bacon (can skip bacon)
- 1
- onion (or use onion powder)
- 6
- potatoes
- carrots, sliced
- 8 c
- chicken broth
- 3 Tbsp
- flour
- 1 c
- milk
- 1/2 c
- heavy cream
- salt and pepper to taste
How to Make Erin's Potato Soup
- 1Add bacon to soup pot and fry until crisp. Remove and set aside. Pour out most of the grease. (Skip this step if you are not using grease)
- 2Cut potatoes and carrots. Add onions (skip this if using onion powder), carrots to the pot. Stir and cook for a few minutes, then add the potatoes. Cook about 5 mins, seasoning with salt and pepper. (If you are not using bacon, you can use normal oil to fry these, or just skip this entirely! It is up to you! I have done both).
- 3Pour in broth and bring to a gentle boil. (If you skipped steps 1 and 2, add the potatoes, onions, and carrots now). Cook until potatoes are starting to get tender
- 4In another bowl, whisk flour and milk together until well mixed and pour mixture into the soup. Cook for 5 min, or until the soup is starting to get a little thick. Don't let it get too thick!
- 5Remove 1/2 to 2/3 of the soup and blend in an blender until smooth. Pour blended mixture back into the pot and stir to combine. Mix in cream.
- 6Remove from heat, wait until cooled, and serve with cheese!
