This recipe is super easy, and really perfect for winter weather. It uses stuff you probably have lying around your house so you don't have to go to the store when its cold and nasty and wet outside! Enjoy!
Easy Cream of Potato Soup
Ingredients:
- 3 Tablespoons Butter (or bacon grease)
- 3 Tablespoons Flour
- 1 small yellow or sweet onion, diced small
- 1-2 russet potatoes or 3-4 small red potatoes, cooked and cut in 1/2 inch cubes
- 1 can reduced sodium chicken broth, homemade broth or veg. broth
- 1 cup milk
- salt and pepper to taste.
Total Time: about 30 minutes
Directions:
Melt butter (or bacon grease) in medium sauce pan over low heat. Add onions and sauté until translucent.
Add a pinch of salt and the 3 T flour. Combine and mix well. Cook about 2 minutes to really cook the flour. The color should be a golden hue. Don't let it get too brown.
Add broth slowly, turn heat up to achieve a simmer, and constantly stir to incorporate the broth into the flour/butter/onion mixture. As it starts to bubble and simmer, it will begin to thicken. Add milk, stir, and let it continue to cook until a simmer is reached. Add cooked potatoes, and salt and pepper to taste. Reduce heat to low and continue to cook for about 5 more minutes. You don't want to boil the soup after adding the milk. After you get that initial simmer--reduce the heat to just help warm the potatoes. Soup will thicken as it cooks.
Variations: try adding cooked carrots or cooked crumbled bacon with potatoes for different flavors. Also, you can add 1/2 cup shredded cheddar cheese with potatoes for a cheesy potato soup! Possibilities are endless. Enjoy!
Directions:
Melt butter (or bacon grease) in medium sauce pan over low heat. Add onions and sauté until translucent.
Add a pinch of salt and the 3 T flour. Combine and mix well. Cook about 2 minutes to really cook the flour. The color should be a golden hue. Don't let it get too brown.
Add broth slowly, turn heat up to achieve a simmer, and constantly stir to incorporate the broth into the flour/butter/onion mixture. As it starts to bubble and simmer, it will begin to thicken. Add milk, stir, and let it continue to cook until a simmer is reached. Add cooked potatoes, and salt and pepper to taste. Reduce heat to low and continue to cook for about 5 more minutes. You don't want to boil the soup after adding the milk. After you get that initial simmer--reduce the heat to just help warm the potatoes. Soup will thicken as it cooks.
Variations: try adding cooked carrots or cooked crumbled bacon with potatoes for different flavors. Also, you can add 1/2 cup shredded cheddar cheese with potatoes for a cheesy potato soup! Possibilities are endless. Enjoy!
