Creamy Potato Soup
Creamy Potato Soup is hearty and satisfying and ready in an hour!
Equipment
- 10-12" skillet
- 4-5 quart stock pot or Dutch oven
- Blender
- Potato masher
Ingredients
- 2.5 pounds Yukon Gold potatoes (may use russet potatoes)
- 1 32 ounce box chicken broth
- 1 Knorr chicken bouillon cube
- 2 large carrots
- 3 ribs celery
- 1 large yellow or white onion
- 1 stick butter (½ cup)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ cups whole milk, half & half, or cream (or combination of these)
- 2 cups shredded sharp cheddar cheese, plus more for serving
- crisp crumbled bacon (optional garnish)
- sliced green onion (optional garnish)
Instructions
Vegetable Prep
- Wash and peel potatoes. Cut into 1" cubes. They don't need to be perfect, just similar size for even cooking.
- Wash and peel carrots; chop into uniform size pieces. I just slice 'em.
- Wash celery; chop into uniform size pieces.
- Slice onion into uniform sized pieces - or chop - doesn't matter, just keep all the veggies about the same size so they cook at about the same rate.
Making the soup
- Add cubed potatoes to stock pot. Cover with chicken broth. The broth should just cover the potatoes. Add a little water if needed to cover potatoes. Toss in the Knorr bouillon cube. Heat over medium/high heat and bring to a boil. Then adjust heat to medium/low to continue cooking until potatoes are fork tender.
- Meanwhile, in medium skillet, add butter, carrots, celery, and onion. Season with salt and pepper. The salt will help sweat the vegetables rather than brown them. That's what we want here, soft veggies. Cook over medium heat until vegetables are very soft, stirring occasionally. Once cooked thoroughly, remove skillet from heat to cool slightly while potatoes finish cooking.
- When potatoes are fork tender, DO NOT DRAIN! Turn heat to low. Use potato masher to coarsely break up potatoes to desired size. I like it rather rustic, mostly smooth with some uneven sized chunks.
- Meanwhile, add cooked carrots, celery, and onion to blender. Puree vegetables until smooth.
- Add pureed vegetables to potato mixture. Stir to blend. Turn off heat.
- Stir in milk, half & half, or cream. Add shredded cheese and stir to melt.
- Garnish and serve. Enjoy!
