So today I’m sick. What do you want to eat when you sick? Soup. All the soup! Prior to getting together with my boyfriend, the only soup I really made was Potato soup with the canned Campbell’s cream-of stuff, milk and then some baked potatoes and cheese. It was good, but most importantly it was easy.
When I started getting into making soups from scratch, my boyfriend mentioned that Potato Soup was his favorite, and so I endeavored to find a recipe and engineer it into something we both could enjoy. After a great deal of searching, I found one, and with a bit of tweaking I made it my own, bringing you this. This recipe isn’t a lot of work, but it is delicious!
For fun you can add bacon to it, if you are a bacon lover, or sausage if you like your pig in a different fashion and want to turn your soup into a more hearty meal. I would add it at the cream stage if you do, and make sure it’s thoroughly drained to avoid making your perfect soup oily!
Potato Soup from Scratch
- 6 whole Carrots, Peeled and diced.
- 1 1/2 cup frozen peas or corn (Or both if you’re feeling crazy!) Haha*
- 8 whole Russet potatoes, peeled and diced
- 8 cups Low Sodium Chicken Or Vegetable Broth ( I’ve used both they are equally good)
- 3 Tablespoons All-purpose Flour
- 1 cup Milk
- 1 cup Heavy Cream
- 1/2 teaspoon Salt, More To Taste
- Black Pepper To Taste
- Paprika two dashes
- Rosemary dash
- Onion powder
- Ground Garlic to taste
- Thyme dash
- 1 cup Grated Cheese Of Your Choice (I love Asiago, Parmesan or cheddar.)
Dice potatoes and carrots, season with pepper, salt, paprika, rosemary, onion powder, garlic, and thyme.
Pour in the broth and bring it to a boil. Cook for 10 minutes, or until the potatoes are starting to get tender.
In a separate bowl, whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
If you have a hand emulsifier, blend the soup to its desired thickness/chunkiness. If you don’t, you will need to blend it in a blender. This is dangerous with hot liquids so BE CAREFUL! I remove soup about two cups at a time and blend it completely, then pour into a separate bowl. For general soup consistency you want to blend more than half the soup. How much more is up to your taste.
Pour it back into the soup pot and stir to combine. Let it heat back up as you taste the soup, adding more of what it needs. Bring back to a simmer and stir in cream and cheese. When fully combined, remove from heat.
Serve warm – ideally with some homemade bread!
*I’ve had the comment a couple times that adding the peas or corn is odd to some people in a potato soup, but others really love it, myself included, so it may depend on your audience how this will be received.