Pin it and share it if it looks good to you. Creamy potato soup recipeĭid you try this creamy potato soup recipe? Give it a star rating. Plus, there are a myriad of dairy free sour creams to choose from out there.Īlso, for more, be sure and check out my soup recipes archive over here. Add the potatoes, carrots, oregano, salt, pepper, cayenne (if using) and remaining broth to the Instant Pot. Pour in a little bit of the broth and stir, scraping up any browned bits stuck to the bottom of the Instant Pot. Plain Greek yogurt works really well in place of sour cream. Add the garlic to the pot and press Cancel to turn off the Instant Pot. Toppings can be a choose-your-own-adventure type situation, though, so feel free to make this your own! I went with the classic cheese, chives, bacon and sour cream. it would totally work to just use that (3/4 cup total, rather than low fat milk plus half and half.Īs always, check your salt and pepper levels, and add to taste. Side note: if you have whole milk on hand. Or, you can combine what you have, like I did here. You have lots of options for modification here: plant-based milks, low fat or full fat. You can make yours totally smooth, if you prefer. The immersion blenders are pretty reasonably priced, and they are well worth the investment, in my humble opinion.Īs a personal preference, I like to semi-blend mine, leaving a little bit of texture. Pouring this mixture into a blender would be tricky. This is where it would be very handy (maybe even necessary) to have an immersion blender! Then add the cubed potatoes.īring everything to a boil reduce heat, and simmer until the potatoes are soft, which was about 15 minutes. Cook until slightly browned, about a minute.įrom there, stir in the stock. Then add the flour, stirring to form a paste. In the same pot, add a little oil and the celery and onion, and cook until tender.Īdd the garlic, and stir to cook for about a minute. Remove the cooked bacon with a slotted spoon, and transfer to paper towels. Creamy Potato Soup Recipe Ingredients This recipe is so stupid easy. Heat a dutch oven, or heavy-bottomed pot (at least 4 quarts) over medium heat. Bring to a boil, stirring constantly cook and stir until thickened, about 2 minutes. Mix flour and milk until smooth stir into soup. I used all potatoes here, but you do you. Reduce heat simmer, covered, until potatoes are tender, 10-15 minutes. Cauliflower gives this soup added nutrition and creaminess.
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