Creamy Potato Soup

Prep:

20 m

Cook:

55 m

Ready in:

1 h 15 m

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This cream of potato soup is great served with croutons!

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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

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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