It’s been a really long time since I posted! WOW! I have been cooking and working on some recipes, hopefully I’ll get them all posted soon. But I think I’ll need to start exercising harder and walking on the treadmill for about 5 hours every day!!
I love potato soup, I think it has to be my all time favorite soup. I really struggled putting this recipe together though, I am in such a habit of just tossing the ingredients in the pot. I had to slow down and actually take my time to work on the measurements.
This soup is super easy to make, serves 2 BIG bowls and is ready to eat in about 15 to 20 minutes!
I usually use a baked potato for my soup. After pouring the milks and broth in the pan I would just cut up the baked potato in cubes (minus the potato skin) and toss it in. Figured it couldn’t get any easier than that. Until I found cubed hash brown potatoes in the freezer section of my grocery store!!! They are the perfect size for this soup. And you don’t have to thaw them!!
First gather all the ingredients, while the butter is melting over a medium heat, I measure the broth in the measuring cup ahead of time so its ready to go. I prefer to use vegetable broth but you can use chicken broth if you like. Once the butter is melted, add the flour and slowly whisk together, letting it cook for just a minute or so. Then slowly whisk in the vegetable broth, whisking as you pour. After making sure there are no lumps, add the half & half and the milk. Add the potatoes, and let the soup come to a very light simmer. Stir often and don’t wander away to do something! Let the soup simmer for about 15 to 20 minutes (stirring often!!) so the potatoes can cook and heat thru. Reduce the heat to a low setting and add the cheese and sour cream. For the cheese, add about a half cup first to test the thickness and flavor and add more as you like. Once the cheese and sour cream are melted thru, remove the pot from the heat and serve. If you think the soup is too thick, you can add a little milk to thin it out.
I love having a glass of wine and piece of thick crusty bread with this soup.
Enjoy! Recipe below.
CREAMY POTATO SOUP
1 T Butter or Margarine
1 T Flour
¾ Cup Vegetable Broth (chicken works well too)
¾ Cup Half & Half
½ Cup Milk
1 to 1-1/2 Cup Cubed Frozen Potatoes
½ to 1 Cup Shredded Cheese
½ Cup Sour Cream
Salt and Pepper to taste
Melt the butter in a pot on medium heat, when melted add the flour and whisk together, let the flour cook just a little. Slowly whisk in the broth, making sure there are no lumps. Add the half & half and the milk. Add the potatoes and bring to a very light simmer for about 10-15 minutes. Stir often, don’t walk away. Turn the heat to a lower setting and add the cheese and sour cream. When blended, remove pot from heat.
Top with bacon, sour cream, chopped dill or scallions, any of your favorite toppings!
Cook’s Note: use your favorite cheese, I prefer Monterey Jack but use whatever you like. Adding the cheese will thicken your soup, if it gets too thick you can thin it out with a little milk.