Creamy Potato Soup

Prep Time 15

Cook Time 35

Servings

Calories 716kcal

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

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.