I made this yesterday for the first time, and it turned out really well. Best of all, it actually has only ingredients that I actually keep on the regular
- 6 cups 3/4" diced russet potatoes about 5 medium taters
- 1 1/2 cups chopped yellow onion about 1 medium anyun
- 1 1/4 cups diced carrots 3ish medium carrots
- 29 oz chicken broth can substitute veggie broth. Also, this is a WEIRD amount, but apparently it's "2 cans." I don't buy it in cans, so I used 3 3/4 cups
- salt and black pepper
- 3 tbsp butter
- 1/3 cup flour
- 2 1/2 cups milk
- 1/2 cup sour cream
- 2-3 stalks chopped green onion
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped ham or bacon
- Dice all your veggies, because we're not going to pretend that isn't part of the time dedicated to getting this recipe made.
- Put all the veggies and the broth into a large stock pot. Bring to a boil over medium high heat. Reduce heat to medium and boil 15-20 minutes until the potatoes are very soft when pierced with a fork.
- In the mean time, melt the butter in a saucepan over medium heat. Stir in the flour and whisk for one minute while still on the heat.
- Whisk in the milk and cook until the mixture lightly bubbles and is thick. Whisk the entire time, or it will burn, and this will make your soup terrible.
- Once the potatoes are soft, stir in the dairy mixture. If the potatoes don't start breaking apart cook a few minutes longer.
- Mix in the sour cream. Add salt and pepper to taste
- Ladle into bowls. Top with chopped green onions, shredded cheddar, and bits bacon or ham.
- So many potato soup recipes claim to be from stuff you have on hand, but then require ingredients like heavy cream or cream cheese (cream cheese in our house does NOT stay on hand, it gets made into cheese cake or Fast Sunday Dessert -- recipe forthcoming -- almost instantly. And... I just don't have heavy cream as a staple, that's a special purchase). Ham is what I'm least likely to have at any given time, and, frankly, you can have this without that if you must. Or just use deli sliced ham.
- It thickens as it cools. Reheat with a bit of milk or water.