Creamy Potato Soup
Creamy Potato Soup requires approximately 45 minutes from start to finish. Watching your figure? This gluten free recipe has 749 calories, 23g of protein, and 37g of fat per serving. For $2.11 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as an affordable main course. Head to the store and pick up bacon, cheddar cheese, butter, and a few other things to make it today. It is perfect for Winter. Not a lot of people made this recipe, and 4 would say it hit the spot. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is solid. If you like this recipe, you might also like recipes such as creamy corn vegetable soup , how to make creamy corn veg soup, Creamy Potato & Broccoli Soup, and Creamy Sweet Potato Soup.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
12 mediums russet potatoes, peeled & cubed
1 medium onion, diced
1 clove garlic, minced
3 tablespoons butter
32 ounces chicken broth
2 cups half & half
Salt and Pepper, to taste
Shredded cheddar cheese
Bacon, fried & crumbled
Sliced green onions or chives
Sour cream
Equipment:
sauce pan
blender
Cooking instruction summary:
In a large saucepan over medium-high heat, melt butter and add onions; saut in the butter until the onions are translucent; add the garlic and stir a couple of times, then immediately stir in the chicken broth. Add potatoes, (add water if needed to barely cover potatoes) bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes). Add the half and half and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste. For a smoother soup, you may blend with a stick blender or mash with the back of a spoon while stirring.
Step by step:
1. In a large saucepan over medium-high heat, melt butter and add onions; saut in the butter until the onions are translucent; add the garlic and stir a couple of times, then immediately stir in the chicken broth.
2. Add potatoes, (add water if needed to barely cover potatoes) bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes).
3. Add the half and half and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.
4. For a smoother soup, you may blend with a stick blender or mash with the back of a spoon while stirring.
Nutrition Information:
covered percent of daily need
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