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Potato Soup

Servings 6

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

  1. 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.