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. The rich flavor comes from the chicken stock, in which the potatoes are cooked.
Cut the potatoes in small pieces in order to reduce cooking time. The larger the piece, the longer it will take to cook. I sauté onion and garlic in butter, then add stock and potatoes and cook until the potatoes are soft. Then, I puree the potatoes, onions and broth. I put the pureed mixture back in the pot with the heavy cream, milk, salt and pepper. I then heat the soup until it is hot. Sometimes, I'll garnish the soup with cheese or both cheese and bacon. You can garnish with your favorite baked potato toppings. Regardless of your choice of garnish, or no garnish, the soup is always delicious.
This recipe will make more soup than what Jeff and I will eat for a meal, so I refrigerate what is left. It will reheat well for lunches or dinner. 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 a good source of fiber and Vitamin C.
The soup can be a meal by itself, or served with a side salad and a warm hunk of bread. Whatever your choice, the soup is sure to please!
I hope you enjoy!