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Creamy Potato Soup

A comforting and rich potato soup that's perfect for cold nights, loaded with flavor and creamy texture.
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Temps de préparation 15 minutes
Temps de cuisson 30 minutes
Temps total 45 minutes
Portions: 6 servings
Type de plat: Appetizer, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingrédients
  

Base Ingredients
  • 2 tablespoons butter For sautéing
  • 1 tablespoon olive oil To prevent burning
  • 1 medium onion, chopped Adds sweetness
  • 1 rib celery, chopped For flavor depth
  • 1 small carrot, chopped Adds sweetness
  • 2 cloves garlic, minced Add in the last minute to avoid burning
  • 3 tablespoons flour To make a blond roux
Liquids
  • 4 cups low-sodium chicken stock For body
  • 1 cup milk or half-and-half For creaminess
Main Ingredients
  • 3 large potatoes, peeled and diced Russet or Yukon Gold recommended
Seasoning
  • 1 teaspoon salt Add to taste, in layers
  • 1 pinch white or black pepper Adds warmth
  • 1 tablespoon apple cider vinegar or lemon juice To brighten the flavor (optional)
Toppings
  • 1 cup shredded cheddar cheese For melty richness
  • 1/2 cup crisp bacon, crumbled For crunch
  • 1/4 cup chives or green onions, sliced For freshness
  • 1/2 cup sour cream or Greek yogurt For tangy creaminess
  • 1 cup croutons or crushed crackers For texture

Method
 

Preparation
  1. Melt butter and olive oil in a large pot over medium heat.
  2. Sauté the onion, celery, and carrot until soft. Stir in the garlic and cook for an additional minute.
  3. Sprinkle flour into the vegetable mixture and stir to form a roux.
Cooking
  1. Pour in the chicken stock and bring to a gentle simmer.
  2. Add potatoes and continue to simmer until potatoes are tender.
  3. Season with salt and pepper at multiple stages while cooking.
  4. Blend part of the soup to achieve desired texture, then return to pot.
Serving
  1. Serve hot, topped with desired toppings.

Notes

For a vegetarian version, use vegetable stock. This soup can be frozen before adding dairy.