Easy Creamy Potato Soup
Cold Weather can be a drag but with delicious homemade Easy Creamy Potato Soup it doesn't have to be. Topped with bacon too!!
Equipment
- Wooden Spoon
- Chef's Knife
- Saucepan
- Lodge Dutch Oven
Ingredients
- ½ Pound Bacon Optional
- 2 Tbsp Olive Oil
- 1 Yellow Onion Diced
- 3 Stalks Celery Diced
- 3 Garlic Cloves Minced
- 3 Tbsp Butter
- ¼ Cup Flour
- 8 Cups Reduced Sodium Chicken Broth
- 1 Cup Heavy Cream
- 1 Pound Russet Potatoes Peeled and cubed
- 1 Fresh Hot Pepper Whole, stem removed
- 1 Spring Fresh Thyme
- Salt
- Pepper
- Chives Optional
Instructions
- Cook bacon to desired doneness. Remove from pan and place on paper towels to drain fat. Set aside.
- In a large dutch oven, Heat olive oil on a medium-high heat. Add onion, celery and garlic. Cook until softened.
- Add butter and flour, cook until butter is melted and flour is cooked.
- Stir in chicken broth and heavy cream, making sure that flour mixture has no clumps. Add potatoes, thyme and hot pepper, bring to a simmer and let cook covered for 20 minutes or until potatoes have cooked through.
- Remove thyme. Mash ½ of the potatoes in the soup either by using a potato masher or immersion blender. If soup is not thickened to your likeness by now, add in a cornstarch slurry and cook uncovered until thickened.
- Season generously with salt and pepper. Serve with soup topped with crumbled bacon and fresh chive. Enjoy!
Nutrition
Calories: 528kcalCarbohydrates: 25gProtein: 14gFat: 42gSaturated Fat: 19gCholesterol: 94mgSodium: 431mgPotassium: 775mgFiber: 1gSugar: 2gVitamin A: 865IUVitamin C: 7.3mgCalcium: 67mgIron: 1.8mg
Tried this recipe?Let us know how it was!