Homemade Potato Soup

 

Homemade Potato Soup

Hearty Vegetarian Potato Soup Recipe - this creamy soup is a great family meal for busy weeknights!

Ingredients

6-8 cups russet potatoes peeled and chopped (3-4 large potatoes

1 yellow onion peeled and diced

2 stalks celery chopped

1 clove garlic, minced

4-6 cups vegetable or bone broth stock

2 cups cheddar cheese shredded

½ cup Parmesan cheese shredded

½ cup sour heavy cream

1 teaspoon salt

½ teaspoon pepper

Pinch red pepper flakes

1 tablespoon butter

1 tablespoon olive oil

Instructions

Chop up the onion, celery and mince the garlic then set aside.

Heat a large Dutch oven on the stove over medium heat add the butter & olive oil then add the onions & celery - season with salt, pepper and red pepper flakes.

Next peel and dice the potatoes - add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes.

Add the stock and increase the heat to high. Bring to a boil - stirring quite often - this will release the starch in the potatoes and help thicken the soup. Depending on the size of the dice of the potatoes it will take 15-20 minutes. Cook the potatoes until they are fork tender. The soup will be quite thick.

You can either Mash the potatoes with a potato masher well to make it creamy or place in a Vitamix/blender and pulverize until completely smooth.  

Return to the pot and bring to a simmer then stir in both cheeses and the sour cream. That's it! So thick and creamy and an easy meal to put together in a short amount of time!

Notes: Crockpot instructions

Sauté the onions and celery in butter and olive oil for 5 minutes.

Add the onions, celery, peeled, diced potatoes and garlic to the slow cooker. Pour in broth. Cover and cook on low for 6-8 hours until they are forking tender.

When the potatoes are tender mash with a potato masher or pulverize in a blender. Stir in cheese and sour cream. Return to crockpot and top with cheese and allow to melt on hit for about 30 minutes or until cheese is completely melted. Serve and enjoy!

Best potatoes for potato soup

Looking for the perfect potato for your creamy soup? Look no further! Russet Potatoes are the way to go - they're starchy and affordable, making them a top choice. Yukon Gold Potatoes are a close second with their creamy texture and no need for peeling. And if you're in a pinch, Red Potatoes are a great option that you can use without peeling. Get ready for a delicious and easy-to-make soup with these potato varieties!

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.