Potato Soup
Ingredients:
1 onion diced
2 celery stalks diced
2 carrots peeled and diced
4 large garlic cloves peeled and minced
4 small potatoes diced ( I don't peel )
2 tablespoons corn starch or flour
6 cups of chicken broth, vegetable stock OR water with 3 tablespoons of Better than Bouillon
1/4 cup heavy cream or half and half
1/2 chunk of Velveeta or off brand cheese
salt, pepper
2 tablespoons Extra Virgin Olive Oil
Toppings:
bacon bits
cheddar cheese
scallions or chives
You will need a large dutch oven or cooking pot
1. Heat Pot over medium high heat, add olive oil, then add onion, celery, carrots and garlic. Sautee until soft, about 5 minutes. Add the potatoes and cook another 3-5 minutes, don't worry they will cook more later.
2. When potatoes are softer, add salt, pepper and corn starch or flour. Stir and cook about 2 minutes.
3. Add chicken broth or water with bouillon cubes or paste. Bring to a boil, then reduce down to a high simmer. Cook about 20 minutes.
4. When potatoes are soft, take a fork or potato masher and mash about half of them in the pot. If you don't have a masher, you can remove half from pot and press with a fork, add back into pot.
5. Stir in cream, add hunks of cheese until desired cheesiness!
6. Serve in bowls then top with whatever toppings you like: cheese, chives, bacon bits, etc. Voila!
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