This cream of potato soup is great served with croutons!
INGREDIENTS
Servings: 4
Yukon gold potatoes
2 lbs, peeled and cut into 1/2-inch cubes
Extra-virgin olive oil
2 tbsp
Yellow onion
1, diced
Celery
2 stalks, diced
Low-sodium chicken broth
3 cup
Dried oregano
1 tsp
Red pepper flakes
1/4 tsp, crushed
Small carrot
1, peeled and diced
Salt
to taste
Ground black pepper
to taste
Garlic
3 cloves, minced
All-purpose flour
3 tbsp
Milk
1 cup
Heavy cream
1 cup
DIRECTIONS
- Place potatoes in a pot. Cover with 2'' of water. Then, boil for 5 minutes, or until just fork-tender. Drain. Set aside.
- Heat oil in a pot over medium heat. Add diced onion, celery, and carrot. Season with salt and ground black pepper to taste. Cook for 10 minutes, until soft. Then, add dried oregano, minced garlic cloves, and crushed red pepper flakes. Cook for 1 minute, until fragrant.
- Sprinkle with all-purpose flour. Stir to coat. Gradually add milk and heavy cream. Stir to combine. Add chicken broth and half the potatoes. Season with salt and ground black pepper to taste.
- Bring to a boil. Reduce heat. Allow the soup to simmer for 10 minutes, or until the potatoes are soft. Blend the soup with an immersion blender until smooth.
- Over medium heat, add the remaining potatoes. Bring to a boil. Reduce heat and allow the soup to simmer for 5 minutes, stirring, until soft. Serve your Creamy Potato Soup with croutons.
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