Creamy Potato Soup
Ingredients:
- Russet potatoes, I used about 5 medium potatoes, I peeled and diced them into small cubes.
- 21/2 Cups.Of milk.
- 11/2 Cups.Of chopped yellow onion.
- 11/4 Cups.Of peeled and diced carrots.
- 1 Cup.Of diced celery.
- 1/3 Cup.Of butter.
- 1/3 Cup.Of all-purpose flour.
- 1/2 Cup.Of sour cream.
- Low-sodium chicken broth, I used two medium cans of 14.5-ounces.
- To season, I used Salt and freshly ground black pepper.
Optional INGREDIENTS FOR TOPPING:
- Cooked chopped bacon.
- Chopped cooked ham.
- Shredded cheddar cheese
- Chopped chives.
THIS IS HOW TO MAKE THIS POTATO SOUP STEP-BY-STEP:
Step 1:
In a big saucepan, combine sliced potatoes, carrots, celery, and onions with chicken broth. Season with salt and pepper to taste.
Step 2:
Then, you need to bring to a simmer, covered, over medium-high flame (it will take about 10 minutes to reach a boil).
Step 3:
If it comes to a simmer, reduce to medium heat and steam for an additional 15–20 minutes, or until potatoes are very tender when penetrated with a fork.
Step 4:
Meanwhile, melt butter in a medium saucepan over medium heat. Add flour and simmer, whisking constantly, for 1 minute.
Step 5:
And now, add the milk gradually when whisking and simmer, stirring continuously, before the mixture starts to thicken.
Step 6:
Once the potatoes are tender, stir in the thickened milk mixture to the potato soup mixture.
Step 7:
Following that, you need to combine well after adding the sour cream.
Step 8:
And fill serving bowls halfway with broth and garnish with bacon or pork, cheddar cheese, and green onions.