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: 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
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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