Creamy Potato Soup

December 2, 2010

One of our favorite soups!  This is the recipe that converted Hubs, who used to hate soups (and eat them just to be polite).  This is my ultimate comfort food soup.  It’s delicious and filling, and everyone always wants the recipe!

Creamy Potato Soup

8 medium potatoes, peeled and quartered
2 small carrots, peeled and finely chopped
1 stalk celery, finely chopped
1 med-large onion, finely diced
2 cloves (or more to taste) crushed garlic
3 cups chicken broth (I love my lower sodium chicken base)
2 t salt

5 cups milk

6 T butter, melted
6 T flour
2 T parsley
2 t pepper

2 cups shredded cheddar cheese

In a large saucepan, bring potatoes, carrot, celery, onion, garlic, chicken broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not drain; mash slightly. Stir in milk. In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat; add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

Makes approximately 10-12 servings.

*Instead of buying fresh carrots and celery, I just grab a handful of my dehydrated carrots and celery, chop them up a bit more, and throw them in.  You cannot tell that food storage was used.  Cheaper and easier.  Yay!!  I also use my dried minced garlic for the same reason.

*I got a handy dandy Pampered Chef mix n chop (usually used for breaking up ground beef while it’s cooking), and I use that instead of a potato masher.  Hubby likes chunky potato soup, and the mix n chop gets the potatoes to the perfect size. 

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!