Wellness For Life Hearty Potato Soup
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Ingredients:
4 large russet potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 ½ cups milk (or half-and-half for a creamier soup)
1 cup heavy cream
1 ½ cups shredded cheddar cheese
4 strips bacon, cooked and crumbled (optional)
3 tablespoons butter
3 tablespoons all-purpose flour
2 stalks celery, chopped
2 carrots, chopped
1 teaspoon salt (or to taste)
½ teaspoon pepper
½ teaspoon paprika
½ teaspoon thyme (optional)
Chopped green onions or chives for garnish
Instructions:
Prepare the vegetables:
Peel and dice the potatoes, and set them aside in a bowl of cold water to prevent browning.
Dice the onion, chop the celery and carrots, and mince the garlic.
Cook the bacon (optional):
In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel to drain. Leave about 1 tablespoon of bacon grease in the pot, or use 1 tablespoon of butter instead.
Sauté the vegetables:
In the same pot, add the diced onion, celery, and carrots. Sauté for 5-6 minutes, until the vegetables soften. Add the minced garlic and cook for another minute, stirring frequently.
Make the roux:
Add the butter to the pot and melt. Once melted, sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw taste out of the flour.
Add broth and potatoes:
Slowly add the chicken or vegetable broth while stirring to combine. Drain the potatoes and add them to the pot along with salt, pepper, paprika, and thyme (if using). Bring the mixture to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.
Blend the soup (optional):
For a creamier texture, you can use an immersion blender to partially blend the soup, or transfer half of the soup to a blender and blend until smooth before returning it to the pot.
Add milk and cream:
Stir in the milk and heavy cream. Let the soup simmer on low heat for another 5-10 minutes, making sure it doesn’t boil, to allow the flavors to blend.
Add cheese:
Gradually add the shredded cheddar cheese, stirring until it melts and the soup becomes creamy.
Garnish and serve:
Ladle the soup into bowls and top with crumbled bacon, chopped green onions or chives, and any additional cheese as desired.
Notes:
You can adjust the thickness of the soup by adding more broth or milk for a thinner consistency, or simmering longer to thicken.
For a vegetarian version, skip the bacon and use vegetable broth.
This potato soup is rich, hearty, and full of flavor! Enjoy it with crusty bread for an extra comforting yummy meal.
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