Creamy Potato Soup
Preparation time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
- 3 medium russet potatoes, peeled and diced (~ 3 cups or 1 lb)
- 1 small onion, diced (~ 1 cup)
- 2 large carrots, peeled and diced (~ 2 cups)
- 2 stalks celery, diced (~ ½ cup)
- 2 cups chicken or vegetable broth
- 2 tbs butter or olive oil
- 2 tbs all purpose or whole wheat flour
- 1 ½ cup milk (dairy or non dairy)
- ¼ cup sour cream or full fat Greek yogurt or coconut milk
- Salt and black pepper to taste
Instructions:
- In a large pot or Dutch oven pot, add broth, potatoes, onion, carrots, and celery. Set to high heat and bring to boil, then reduce heat to medium-low and simmer.
- Cover the pot with a lid and cook for 15 min.
- In a separate medium saucepan, heat butter or olive oil. Add flour and whisk together to form a paste called roux. Whisk milk and pour into pan gradually.
- Bring the roux-milk mixture to a simmer and cook for 2-3 minutes, whisking until thickened. Add thickened mixture into the pot with soup. Stir to combine and continue cooking for 5 minutes.
- Add the sour cream or Greek yogurt or coconut milk and mix.
- Season with salt and pepper and serve warm. (For a smoother consistency, blend the soup with an immersion blender or blender once the soup is cooled.)
* Adapted from Creamy Potato Soup – Cooking Classy
