I loved Cream of Potato Soup when I was a kid, and yet I hardly ever got to have it. I’m not really sure why. But now, with the number of restaurants that offer it, it’s something that I can get fairly easily.
And yet, nothing beats having a bowl of potato soup that was made from scratch. Luckily, I have a grandmother that loves it, too, so she’ll often send containers of it home with me. But when I ended up with a few extra potatoes, I just knew I had to try making it myself. And after a bit of looking, I landed on Foodess’ Creamy Potato Soup as my first attempt.
This soup turned out wonderfully, and it was pretty simple to make. You start out by sauteing some onion, celery and garlic, and then you add in the potato and chicken broth (or vegetable broth, if you want a meat-product-free dish). Then you just let it boil until everything’s nice and soft.
Admittedly, I deviated from the recipe slightly at that step. I found that the chicken broth disappeared pretty quickly, which meant my veggies weren’t so much boiling as frying. So I added a bit more broth, which seemed to work out just fine for me.
When you’re done boiling the vegetables, all you need to do is mix in some milk, and then blend the entire pot. The recipe says to blend it completely, but I chose to leave some chunks in my soup. I like the added texture, as well as extra burst of flavour when I bite into a piece of potato or celery.
Next comes some sour cream, a bit more milk and your spices. The recipe calls for salt and pepper, but I also threw in some nutmeg, which was a nice bit of contrast to the creaminess.
Once it’s all warmed up again, it’s ready to eat. And don’t worry, the extra soup – if there’s any left – is great if you save it and eat it in the next day or two.