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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Creamy potato soup that I make from memory. I don't know where I learned it from but added my own secret weapon. Ingredients:
3lbs potatoes, peeled and chopped into little bite sized pieces |
4 ribs of celery, split down the center and chopped |
4 carrots, peeled and sliced into half moons |
2 med onions, diced |
2 cloves garlic, minced |
3 tbs butter |
3 tbs flour |
4 cups of milk (i use 2%) |
8oz sour cream |
8oz shredded chedder cheese |
salt and pepper to taste |
Directions:
1. In a large pot cover the potatoes, celery, and carrots with water. Add a pinch of sea salt and boil until potatoes are fork tender.
2. Strain veggies keeping the water you cooked them in. I usually set a colender into a big bowl to drain the veggies.
3. Return the pot to the med heat and add the butter. Once melted add the onions and garlic until soft.
4. Whisk in the flour and cook for just a min to get rid of the flour taste.
5. Slowly whisk in the milk, making sure you have no lump.
6. Add your veggies back to the pot and as much as the reserved liquid that you want. (I usually add enough cover the veggies by about an inch or so)
7. Once the soup is hot again take about a cup of the soup and mix it together with the sour cream in a small bowl. Then slowly stir back into the soup.
8. Add the cheese and stir until melted
9. Season to taste.
10. Now for my secret weapon, I like a really thick potato soup so what I do is bring the soup up to a gently boil and add some potato flakes a little at a time until I get it where I want it.
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