Creamy Homemade Potato Soup

  

You'll love this simple homemade potato soup created with potatoes, vegetables, garlic, and a rich creamy broth. The dish is hearty and full of flavors.

 

You Will Need

3 tablespoons butter or olive oil

2 cups chopped onion

1 cup chopped carrot

1 cup chopped celery

1 tablespoon minced garlic

1 teaspoon chopped fresh rosemary

1/4 teaspoon crushed red pepper flakes

3 tablespoons all-purpose flour

4 cups stock or broth

4 cups chopped potatoes

1 bay leaf

Salt and fresh ground black pepper

1/4 cup cream

1 cup shredded cheese

 

For serving Chopped parsley, chives or scallions, extra shredded cheese, sour cream, crumbled cooked bacon, hot sauce

 

Melt the butter in a large heavy-bottomed pot over medium heat. Stir in the onions, carrots, and celery once the butter has melted. Cook the potatoes, stirring occasionally, for five to six minutes, till they begin to soften.

Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook for thirty seconds while mixing all around the pot.

Cook, stirring constantly, till the flour becomes medium blonde in hue, about one minute. This will have a toasty aroma, similar to browned butter.

Slowly mix in two cups of the stock, ensuring there are no flour clumps. This will be dense.

Add the rest of the stock and stir until smooth. Bring the soup to a boil over high heat, then minimize to a simmer.

Cook until the potatoes are fork tender, about 20 minutes, after adding the bay leaf and potatoes.

Reduce the heat to low, remove the bay leaf, and add the cream and cheese.

Season to taste, then add more salt and pepper as needed. Serve with fresh herbs on top or for a thicker, blended soup, mash or blend about half of the potatoes in the soup with a potato masher or immersion blender.