INGREDIENTS NEEDED TO MAKE THIS SOUP:
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.
WHAT COULD BE MORE SATISFYING THAN CREAM OF POTATO SOUP? NOT MUCH, THAT IS PRECISELY WHY WE ADORE THIS RECIPE. I HOPE YOU’LL ENJOY THIS CREAMY POTATO SOUP!! AND IF YOU’RE LOOKING FOR MORE SOUP RECIPES, YOU CAN TAKE A LOOK AT THE RELATED POSTS I’VE ADDED BELOW!!!
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