You may use any sort of potato for this recipe, but Yukon Gold potatoes are our top recommendation. When cooked, they are buttery and virtually melt in your mouth since there is no need to peel them.
This easy creamy loaded Potato Soup recipe is so good! Learn how to make the best cheesy potato soup with bacon in a creamy base (without heavy cream). A quick, 30-minute recipe that is total comfort food.
We love easy creamy soups all year long, like fresh Corn Chowder, New England Style Clam Chowder and this Potato Soup. They are hearty enough to serve as the main course, paired with crusty French Bread.
HERE’S EVERYTHING YOU NEED TO MAKE TODAY’S POTATO SOUP:
3 T spoons.Of soft butter or olive oil.
A medium chopped onion.
2 medium chopped carrots.
2 to 3 stalks of celery, chopped.
3 T spoons.Of all-purpose flour
1 T spoon.Of minced garlic.
1 t spoon.Of fresh chopped rosemary.
1/4 t spoon.Of crushed red pepper flakes.
Stock or broth, You’ll need 4 cups.
4 medium potatoes, cut into cubes.
A bay leaf.
Fresh ground black pepper and table salt.
1/4 Cup.Of sour cream or plain yogurt.
1 Cup.Of shredded cheese like sharp cheddar.
MAKING POTATO SOUP FROM HOME IS EASY, AND IT CAN BE DONE IN A SINGLE POT. FOLLOW THE STEPS OUTLINED BELOW:
Step 1: First, you need to melt the butter in a large heavy-bottomed pot (such as a Dutch oven) over medium heat.
Step 2: Stir in the onions, carrots, and celery after the butter has melted. It should take around 5 to 6 minutes for them to soften.
Step 3: Toss in the minced garlic, fresh rosemary, crushed red pepper flakes, salt, and black pepper, and cook for 30 seconds, stirring constantly.
Step 4: Mix the flour into the veggies and cook, stirring, for approximately a minute, until the mixture is light brown in color. It’ll have a rich, browned butter smell.
Step 5: Gradually whisk in 2 cups of the stock, being careful not to include any lumps of flour. It’s going to be thick.
Step 6: Whisk in the remaining stock until smooth, and turn the heat to high to bring the soup to a boil. Reduce to low heat and continue cooking until the soup is tender.
Step 7: Cook, slightly covered, for approximately 20 minutes, or until the potatoes are fork-tender, then remove your bay leaf and set it aside.
Step 8: Reduce the heat to low, remove the bay leaf, and then mix in the cream and cheese until well combined.
Step 9: Check for seasoning before adding extra salt or pepper, then serve immediately with some fresh herbs on top!!
Serving: 1.5 cups ・ Calories: 538 kcal ・ Carbohydrates: 39 g ・ Protein: 12 g ・ Fat: 38 g ・ Sodium: 736 mg ・ Fiber: 3 g