Creamy Potato Soup

Posted on by Jennie

Creamy Potato Soup | Garlic, My Soul

There’s been a turn in the weather here in Los Angeles; although the daily highs have still been in the 80s (which to you might sound great but to us is too hot for nearly November) the daily lows are creeping to the 50 degree line, which means evenings are cool enough to pretend you’re on the east coast (or some other seasonal section of this country) and turn the stove on to making a piping hot soup.

We love fall around these parts, even if it doesn’t show its face until October (and slides away sometimes right around November, making us curse an entire day with the oven on). So when it shows up, I try to make things inaccessible from March through October, and I try to make Jeff’s favorite soup, Creamy Potato, often because making someone’s fave food is just plain fun.

Creamy Potato Soup | Garlic, My Soul

This recipe was adapted from a recipe on Taste of Home.

Ingredients:

2 medium red or purple (or white) potatoes, diced
1/2 medium red onion, diced
2-3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
fresh parsley
s/p

optional:
grated cheese
green veg (I added crispy Brussels to mine one day, and spinach the next)

Directions:

1. Put your potatoes on to boil. Cook until a fork slide out of them – depending on the size of your dice, this should take about 10 minutes.
2. Meanwhile, dice your onion, and mince your garlic. Measure out your milk so you’re ready when the time comes to add milk.
3. In the bottom of a Dutch oven or pot, melt butter. Add garlic and onion, and allow to sweat for 3-5 minutes. Check your potatoes now, and make sure they’re not done. If they are, drain ’em.
4. After allowing your garlic/onion to sweat, add your flour, and whisk constantly about 2 minutes. Slowly add your milk at this point.
5. Allow to thicken, simmering over low heat, and after about five minutes, add your potatoes. Allow to continue to thicken for about 30 minutes, until the soup is thick and creamy.
6. Top with fresh parsley and any cheese/veggies you feel like adding. Enjoy hot with crackers!

It is sutable for soup makers.


Creamy Potato Soup | Garlic, My Soul

We hope you’re enjoying some fall-friendly foods yourself – let us know what you love so we can add it to our repertoire!


 

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