Sure! Here’s a simple and delicious recipe for potato soup:
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped green onions, bacon bits, sour cream
Instructions
- Prepare the Potatoes and Broth:
- In a large pot, add the diced potatoes and enough water to cover them. Bring to a boil and cook until tender, about 10-15 minutes. Drain and set aside.
- In a separate large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Make the Roux:
- Sprinkle the flour over the onion and garlic mixture, stirring constantly to make a roux. Cook for about 2 minutes until the mixture turns a light golden brown.
- Add Broth and Potatoes:
- Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the cooked, diced potatoes to the pot. Simmer for about 10 minutes, allowing the flavors to meld together.
- Blend the Soup (Optional):
- For a smoother soup, use an immersion blender to blend the soup directly in the pot. If you prefer a chunkier texture, skip this step.
- Add Milk or Cream:
- Stir in the milk or heavy cream. Heat the soup through, but do not let it boil. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, chopped green onions, bacon bits, or a dollop of sour cream.
Tips:
- For added flavor, you can sauté some diced celery and carrots with the onions.
- If you like a thicker soup, use heavy cream instead of milk.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Enjoy your homemade potato soup!