Creamy Potato Soup

Name: Creamy Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 2 Tablespoons unsalted butter; 1 Tablespoon olive or avocado oil; 1 yellow onion; 2 stalks celery; 3-4 cloves garlic; 4 Tablespoons flour; ¼ teaspoon EACH smoked paprika, garlic powder, salt, black pepper; 2 pounds russet or Yukon Gold potatoes; 32 oz chicken stock; 1 cup heavy cream; 1 cup shredded sharp cheddar cheese; For topping: sour cream, chives or cilantro, cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
558 kcal
Course
Main Course, Soup
Cuisine
American

Creamy Potato Soup

Eric Kelley

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Loaded creamy potato soup is the ultimate comforting meal! It has a smooth, velvety base made from blended potatoes, tender chunks of potato, onion, garlic and cream. Top with cheddar cheese, crispy bacon and chives for a hearty dish that will warm you up on a chilly day!

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Ingredients

Servings

2 Tablespoons unsalted butter
1 Tablespoon olive or avocado oil
1 yellow onion diced
2 stalks celery diced
3-4 cloves garlic minced
4 Tablespoons flour
¼ teaspoon EACH smoked paprika, garlic powder, salt, black pepper
2 pounds russet or Yukon Gold potatoes peeled and diced
32 oz chicken stock 4 cups
1 cup heavy cream
1 cup shredded sharp cheddar cheese plus more for topping
For topping: sour cream, chives or cilantro, cheese

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Instructions

Heat a large Dutch oven or pot over medium-high heat. Add the butter, oil, onion, and celery. Cook for 4-6 minutes or until translucent. Add the garlic and cook another minute or until fragrant. Stir in the flour and sauté for about a minute to cook it off.
Pour in the chicken stock, and whisk until it is smooth then add the peeled diced potatoes. Bring the soup to a boil, turn the heat down to a simmer, and cover. Cook until the potatoes are tender, about 20 minutes.
Once tender, remove about 1/3 of the potatoes with some stock. Blend until the potatoes are smooth then return to the pot. You can also use an immersion blender and blend some parts of the soup directly in the pot. You want a good mixture of chunky and smooth potatoes.
Add the heavy cream and cheddar cheese and stir until the cheese is melted and the soup is warmed through about 3-4 minutes.
Taste the soup and adjust the seasoning, if desired. Ladle soup into serving bowls and top with a dollop of sour cream, chopped chives or cilantro, and freshly grated cheddar.

Equipments used:

Notes

If you'd like to add bacon, cut about 4 strips of bacon into small pieces and fry in the large Dutch oven before cooking down the onions. Cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot. Continue with the recipe as instructed without adding the oil.

Nutrition Information

Show Details

Serving 1serving Calories 558kcal (28%) Carbohydrates 60g (20%) Protein 16g (32%) Fat 29g (45%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 76mg (25%) Sodium 443mg (18%) Potassium 1300mg (37%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 922IU (18%) Vitamin C 16mg (18%) Calcium 177mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 558 kcal

% Daily Value*

Serving	1serving
Calories	558kcal	28%
Carbohydrates	60g	20%
Protein	16g	32%
Fat	29g	45%
Saturated Fat	15g	75%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Cholesterol	76mg	25%
Sodium	443mg	18%
Potassium	1300mg	28%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	922IU	18%
Vitamin C	16mg	18%
Calcium	177mg	18%
Iron	3mg	17%