Creamy potato soup is a delicious, basic comfort food that is easy to fix and not too time consuming to prepare. I love the creamy texture and the rich flavor. Potatoes are cooked in chicken stock, which adds a rich flavor to the soup.
First, cut the potatoes in small pieces in order to reduce their cooking time. The larger the piece of potato, the longer they will take to cook. Next, sauté the onion and garlic in butter, then add the stock and potatoes. Cook until the potatoes are soft. Then, puree the potatoes, onions and stock in a blender or food processor. Depending on the size of your food processor or blender, you might need to puree the soup in small portions.
Once the potato mixture is pureed, put it back in the pot. Add the heavy cream, milk, salt and pepper. Stir to combine. Next, heat the soup until it is hot. Serve and garnish with you favorite potato toppings. I garnish the soup with cheese or both cheese and bacon. My husband likes chopped spring onions sprinkled on top of his soup. Regardless of your choice of garnish, or no garnish, the soup is always delicious.
Since my initial posting of this recipe, my husband has become intolerant of milk products. So, I substitute vegan butter for the butter, soy milk for the heavy cream and eliminate the milk. The liquids added thin the soup. The soy milk is not as thick as the whipping cream, so I reduce the liquid added by eliminating the milk. The soup may be too thin otherwise. Substituting vegan butter, soy milk and eliminating the milk will make this recipe dairy-free.
This recipe will make more soup than what Jeff and I will eat for a meal, so I refrigerate what is left. The soup reheats well for lunches or dinner. It makes a tasty lunch to take to the office. The soup can be frozen, but will be a little watery when reheated, so I don't recommend freezing.
Some people are concerned with eating potatoes because of the carbohydrates. Potatoes are more healthy than most people think. They are low in calories, about 100-110 calories in a medium potato. They have no fat, sodium or cholesterol. A potato has more potassium than a banana! They are also a good source of fiber and Vitamin C.
Creamy Potato soup is a meal by itself, or serve it with a side salad and a warm hunk of bread for a more filling meal. Whatever your choice, the soup is sure to please!
I hope you enjoy!
Creamy Potato Soup
- 4 medium potatoes washed and peeled
- 1 small onion peeled
- 2 tablespoons minced garlic or 1 clove of fresh garlic, minced
- 3 tablespoons butter or margarine If you want a dairy-free soup, use vegan butter.
- 3 cups chicken stock
- 1 cup heavy whipping cream If you want a dairy-free soup, use soy milk instead.
- 1/2 cup whole milk If you want a dairy-free soup, eliminate the milk.
- 1 teaspoon salt
- black pepper to taste Use white pepper if you don't want to see black flakes of pepper in your soup
- Cut potatoes into 1 1/2 - 2 inch chunks.
- Cut onion into eighths.
- Melt butter in large sauce pan over medium heat.If you are making a dairy-free soup, use vegan butter instead of butter.
- Once the butter is melted, add the onions and garlic. Sauté until tender.
- Add the potatoes and stock.
- Simmer 20 minutes; or until the potatoes are tender.
- Purée the soup in a blender or food processor in batches that suite the size of your appliance. You may need a separate bowl to temporarily store the puréed soup in if your appliance does not hold all of the soup.
- Rinse sauce pan to remove pieces of onion or potato that may still be in the pan.
- Add the puréed soup back to the sauce pan. Add heavy cream, milk, salt and pepper. Reheat to serving temperature.If you are making a dairy-free soup, use soy milk instead of the heavy cream and eliminate the milk.
- Garnish servings of soup as desired. I like to garnish with shredded cheese, or shredded cheese and bacon.If you are making a dairy-free soup, use dairy-free cheese or eliminate the cheese.