Creamy potato soup
Creamy Potato Soup, a comforting autumn dish, is a gluten-free main course that serves 6. This recipe takes 45 minutes to make and includes ingredients like cheddar cheese, chicken broth, and butter. It is a popular choice for cooler seasons and has a pretty good Spoonacular score of 59%.
Ingredients
russet potatoes
12 medium
onion
1 medium
garlic
1 clove
butter
3 Tbsps
chicken broth
907.18 g
half n half
484 ml
salt and pepper
6 servings
shredded cheddar cheese
6 servings
bacon
6 servings
green onions
6 servings
sour cream
6 servings
Method
- In a large saucepan over medium-high heat, melt butter and add onions; saut in the butter until the onions are translucent; add the garlic and stir a couple of times, then immediately stir in the chicken broth.
- Add potatoes, (add water if needed to barely cover potatoes) bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes).
- Add the half and half and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- For a smoother soup, you may blend with a stick blender or mash with the back of a spoon while stirring.
Nutrition:
Carbs
85 g
Fat
36 g
Protein
23 g
Share recipe:
Coconut spiced linefish simmer
45 min
693 Calories
4 serving