Creamy Potato Soup
Creamy Potato Soup might be just the soup you are searching for. One serving contains 347 calories, 12g of protein, and 6g of fat. For $1.6 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. 10 people found this recipe to be yummy and satisfying. It is brought to you by Hummusapien. From preparation to the plate, this recipe takes around 35 minutes. It is perfect for Autumn. If you have plain greek yogurt, half and half, parmesan, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 76%. If you like this recipe, take a look at these similar recipes: Creamy Potato Soup, Creamy Potato Soup, and Creamy Potato Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 cup unsweetened almond milk (or milk)
½ tbsp butter/oil
2 tbsp flour
2 cloves of garlic, minced
¼ cup half and half (or more milk)'
½ cup chopped onion
¼ cup shredded Parmesan
pepper to taste
¼ cup plain Greek yogurt
3 large russet potatoes, cubed
1 tsp salt, or to taste (I used 1.25 tsp)
2 cups vegetable broth
Equipment:
frying pan
pot
measuring cup
bowl
potato masher
whisk
Cooking instruction summary:
In a medium pot, add cubed potatoes and broth. Bring to a boil and then reduce heat to low and simmer for about 15 minutes. Potatoes should be very soft.While potatoes are cooking, heat a skillet over medium heat. Add butter. Once butter is melted, add chopped onion and sautee for 5 minutes. Add garlic and sautee for a couple minutes more.In a liquid measuring cup or bowl, combine ½ cup milk with the flour (I used white whole wheat). Stir until combined. Pour milk/flour mixture into pan with sauteed onions and garlic. Bring to a low bowl, stirring constantly, until the mixture is thickened (it should be pretty thick!). Remove from heat.Once potatoes are soft, mash with a potato masher or whisk until soup is more uniform in texture. Stir milk/flour mixture into potato pot and mix until smooth.Add the rest of the milk, half and half, greek yogurt, parmesan and seasonings to taste.Serve and enjoy!
Step by step:
1. In a medium pot, add cubed potatoes and broth. Bring to a boil and then reduce heat to low and simmer for about 15 minutes. Potatoes should be very soft.While potatoes are cooking, heat a skillet over medium heat.
2. Add butter. Once butter is melted, add chopped onion and sautee for 5 minutes.
3. Add garlic and sautee for a couple minutes more.In a liquid measuring cup or bowl, combine ½ cup milk with the flour (I used white whole wheat). Stir until combined.
4. Pour milk/flour mixture into pan with sauteed onions and garlic. Bring to a low bowl, stirring constantly, until the mixture is thickened (it should be pretty thick!).
5. Remove from heat.Once potatoes are soft, mash with a potato masher or whisk until soup is more uniform in texture. Stir milk/flour mixture into potato pot and mix until smooth.
6. Add the rest of the milk, half and half, greek yogurt, parmesan and seasonings to taste.
7. Serve and enjoy!
Nutrition Information:
covered percent of daily need
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