Easy Creamy Potato Soup Recipe Add veggies and broth to pot: combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste. bring to boil: cover pot and bring to a boil over medium high heat (it will take about 10 minutes to reach a boil). Remove bacon pieces and set aside, leaving the fat in the pot. add butter and chopped onion and cook over medium heat until onions are tender (3 5 minutes). add garlic and cook until fragrant (about 30 seconds). sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
Creamy Potato Soup Cooking Classy Add diced onions and cook for about 5 minutes, until tender and translucent. stir in the chopped garlic and fresh thyme leaves and cook until fragrant, about 1 minute. add the chicken broth and diced potatoes to the pot. after the mixture begins to boil, cook for 10 minutes or until the potatoes are fork tender. 6 add the potatoes and bay leaf, then cook, partially covered, until the potatoes are fork tender, about 20 minutes. 7 turn the heat down to low, remove the bay leaf, and stir in the cream and cheese. 8 taste for seasoning, then adjust with more salt and pepper as needed. 9 serve with fresh herbs on top. In a dutch oven, melt butter. stir in flour until smooth. gradually add milk; bring to a boil. cook and stir until thickened, 1 2 minutes. add potato mixture (with cooking liquid) to saucepan. stir in salt and pepper. mash lightly until soup reaches desired consistency. if desired, garnish with parsley, bacon and cheese. Mash or blend the potatoes: for a thicker soup, mash or blend the potatoes to break them up into the soup. add cheese: shredded cheddar is classic with potato soup, but don’t ignore other possible types of cheese. any meltable cheese will work. try gruyere, colby, monterey jack, pepper jack or mozzarella.
Easy Creamy Old Fashioned Potato Soup Recipe In 30 Minutes In a dutch oven, melt butter. stir in flour until smooth. gradually add milk; bring to a boil. cook and stir until thickened, 1 2 minutes. add potato mixture (with cooking liquid) to saucepan. stir in salt and pepper. mash lightly until soup reaches desired consistency. if desired, garnish with parsley, bacon and cheese. Mash or blend the potatoes: for a thicker soup, mash or blend the potatoes to break them up into the soup. add cheese: shredded cheddar is classic with potato soup, but don’t ignore other possible types of cheese. any meltable cheese will work. try gruyere, colby, monterey jack, pepper jack or mozzarella. Directions. in a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. sprinkle in flour and cook, stirring for 2 minutes. add broth slowly, stirring as you add. add milk, potatoes, worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper. In a soup pot or dutch oven, cook the bacon over medium heat until crispy. transfer the bacon to a paper towel lined plate leaving the bacon fat in the pot. add the onions to the bacon fat and cook over medium heat until they begin to soften without browning, about 4 to 5 minutes. stir in garlic and cook for one minute longer or until fragrant.
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