Creamy Potato Soup

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 716kcal

Ingredients

  • 2 TBSP Butter
  • 1/2 cup Onion chopped
  • 1/2 cup Carrots chopped
  • 2 stalks Celery chopped
  • 2 cloves Garlic minced
  • 1/2 tsp Fresh rosemary chopped
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt plus more to taste
  • 1/4 tsp Black pepper plus more to taste
  • 2 TBSP All-purpose flour
  • 4 cups Chicken broth
  • 2 cups Yukon gold potatoes peeled and cut into cubes (about 1/4 inch x 1/4 inch)
  • 1 Bay leaf
  • 1/4 cup Heavy cream
  • 1/2 cup Cheddar cheese shredded
  • 1 TBSP Fresh chives chopped
  • 2 slices Sourdough bread toasted
  • 2 tsp Butter

Lemon Spritzer

  • 24 oz Sparkling water
  • 8 slices Lemon
US Customary - Metric

Instructions

  • In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
  • Stir in the garlic, rosemary, red pepper flakes, salt, and black pepper. Continue stirring everything around the pot.
  • Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute.
  • Slowly whisk in the broth, making sure there aren’t any lumps of flour until blended. Increase the heat and bring the soup to a boil, then reduce it to a simmer.
  • Add the potatoes and bay leaf, and then cook, partially covered with a lid, until the potatoes are fork tender; about 20 minutes.
  • Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
  • Taste for seasoning. Adjust with more salt and pepper as needed to taste.
  • Toast the bread. Then spread with butter.
  • Mix the sparkling water and lemon slices. Serve over ice if desired.
  • Portion the soup and garnish with chives. Serve with bread and spritzer.

Nutrition

Calories: 716kcal | Carbohydrates: 76g | Protein: 21g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 2338mg | Potassium: 1515mg | Fiber: 10g | Sugar: 11g | Vitamin A: 6886IU | Vitamin C: 70mg | Calcium: 375mg | Iron: 4mg

Creamy Potato Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 716 kcal

Ingredients
 
 

  • 2 TBSP Butter
  • 1/2 cup Onion chopped
  • 1/2 cup Carrots chopped
  • 2 stalks Celery chopped
  • 2 cloves Garlic minced
  • 1/2 tsp Fresh rosemary chopped
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt plus more to taste
  • 1/4 tsp Black pepper plus more to taste
  • 2 TBSP All-purpose flour
  • 4 cups Chicken broth
  • 2 cups Yukon gold potatoes peeled and cut into cubes (about 1/4 inch x 1/4 inch)
  • 1 Bay leaf
  • 1/4 cup Heavy cream
  • 1/2 cup Cheddar cheese shredded
  • 1 TBSP Fresh chives chopped
  • 2 slices Sourdough bread toasted
  • 2 tsp Butter

Lemon Spritzer

  • 24 oz Sparkling water
  • 8 slices Lemon

Instructions
 

  • In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
  • Stir in the garlic, rosemary, red pepper flakes, salt, and black pepper. Continue stirring everything around the pot.
  • Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute.
  • Slowly whisk in the broth, making sure there aren’t any lumps of flour until blended. Increase the heat and bring the soup to a boil, then reduce it to a simmer.
  • Add the potatoes and bay leaf, and then cook, partially covered with a lid, until the potatoes are fork tender; about 20 minutes.
  • Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
  • Taste for seasoning. Adjust with more salt and pepper as needed to taste.
  • Toast the bread. Then spread with butter.
  • Mix the sparkling water and lemon slices. Serve over ice if desired.
  • Portion the soup and garnish with chives. Serve with bread and spritzer.

Nutrition

Calories: 716kcalCarbohydrates: 76gProtein: 21gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 112mgSodium: 2338mgPotassium: 1515mgFiber: 10gSugar: 11gVitamin A: 6886IUVitamin C: 70mgCalcium: 375mgIron: 4mg
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