This soup is easy to prepare and the results are delicious. I had an abundance of Idaho potatoes and the weather was cool and thought it would be the perfect night for Potato Soup. A great combination of vegetables and potatoes, feel free to add other vegetables you might have on hand. I like to top the soup with shredded cheddar cheese and crispy bacon, but you could also add any additional topping such as sour cream, chives or other favorite baked potato toppings.
Potato Soup
Ingredients
- 3 tablespoons butter
- 1 medium onion, diced
- 1 clove garlic, minced
- 4 cups potatoes, peeled and diced
- 2 stalks celery, diced
- 3 carrots, peeled and diced
- 1 tablespoon parsley, minced
- 3 cups chicken broth
- 1 1/2 cup corn (optional – frozen, fresh or canned – drained)
- 2 cups milk
- 2/3 cup heavy cream
- salt and pepper
Instructions
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In a large stock pot, melt the butter. Add the onion and cook over medium heat until transparent. Add the garlic and cook 1 minute. Stir in the potatoes, celery, parsley and carrots. Pour in the chicken broth and bring to a boil. Reduce heat to simmer, partially cover and cook until the potatoes are tender – 20 – 30 minutes. When the potatoes are fork tender, lightly mash the potatoes with a potato masher, until your desired consistency – I like to keep my potato soup quite chunky. Add the corn, milk and cream. Add salt and pepper, to taste. Return heat to medium – low, cook approximately 30 – 45 minutes, uncovered, until the soup is hot and creamy. (Taste again to see if you need to add more salt or pepper.) Stir a few times during this final stage of cooking. Top with your favorite toppings, if desired – serve.