Creamy Potato Soup (without bacon)

Potatoes are simmered in chicken broth until tender and then added to a creamy broth with onions, garlic and cream and cream cheese, then pureed to your desired consistency.  

CREAMY POTATO SOUP - diced potates, onions, garlic, chicken broth, cream is all it takes to make an amazing potato soup #potatosoup #happilyunprocessed #soup

CREAMY POTATO SOUP - diced potates, onions, garlic, chicken broth, cream is all it takes to make an amazing potato soup #potatosoup #happilyunprocessed #soup

Every Friday in our house I do a clean sweep of the fridge, freezer and pantry. It’s leftover day in our house and I use up whatever perishables I may have before heading to the store again on Saturday.

One of those items I always seem to have leftover are russet potatoes. I literally buy a 10 lb bag every single week.  We eat potatoes all the time.  I end up making hash browns almost every Saturday for the 16 year old growing boy I have.

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But when I end up having a bunch of potatoes left I make sure to make this creamy potato soup.

CREAMY POTATO SOUP - diced potates, onions, garlic, chicken broth, cream is all it takes to make an amazing potato soup #potatosoup #happilyunprocessed #soups

Potato soup is very simple in it’s flavor.  If you like potatoes, then you will like this soup.  There are no additions such as carrots or celery or bacon.  It is a simple soup that is full of potato flavor.

TO PUREE OR TO NOT PUREE

Ok, here’s the thing. I like it both ways. There are times when I like to see the bite sized potato chunks in my soup without it being too thick and I like the broth to be a little thinner.

But then there are times when I want the potato soup to be a little thicker, still with a few chunks in there.

And, last but not least, there is the completely pureed creamy version.

All I can say is there really is no right way or wrong way to make this soup. The amount of pureeing you do (or don’t do) is entirely up to you.

Tips for Perfect Potato Soup

  • Cut your potatoes into pieces no larger than 3/4″ and try to keep them around the same size so that they cook evenly.  As Anne Burrell says ‘it’s all in the knife cuts’.
  • Simmering (key word here, not BOILING) the potatoes in chicken stock infuse much more flavor than plain water.  Keep the stock at a nice simmer, boiling the potatoes only breaks them down resulting in a grainy mashy type of texture.
  • To make this soup nice and creamy, I recommend pureeing about 3/4 of the potatoes using an immersion blender or by transferring a portion of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot.
  • If you want a completely smooth soup you can puree all of it, but like I said before, I prefer to have a few actual pieces of potato, so I think pureeing 3/4 of it gives it the best taste and texture.
  • Some people prefer to start by cooking some bacon in the pot they are going to cook the onions in and use the bacon fat instead of butter.  Personally that’s not my favorite.  I find the soup takes on a heavier feel.  I do however add a few crumbled up pieces on top just before serving along with some chives and cheese.

CREAMY POTATO SOUP - diced potates, onions, garlic, chicken broth, cream is all it takes to make an amazing potato soup #potatosoup #happilyunprocessed #soups

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Creamy Potato Soup

  • Author: Debi

Ingredients

  • 3 Cups Organic Chicken Stock
  • 1 Cup Water
  • 2 teaspoons Chicken Soup Base
  • 5 Large Organic Potatoes, peeled and diced into small bite sized pcs (should come to 5 cups)
  • 1 Cup Organic Onion, diced
  • 1 teaspoon Minced Garlic
  • 3 Tablespoons Organic Butter
  • 2 Tablespoons Flour
  • 4 Ounces Organic Cream Cheese
  • 1/2 Cup Organic Half and Half
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Chives

Instructions

  1. In a medium sized pot, add the chicken stock, water, chicken base and bring to a boil.  Lower the heat to a simmer and add the potatoes.  Cook until the potatoes are tender and can be pierced with a fork (10 min)
  2. Meanwhile, in another pot, add the butter over low/med heat.  Once it has melted, add the onions and cook until soft and translucent stirring often (approx. 5 min).  Season with salt and pepper.  Add a teaspoon of oil if the onions get too dry.  Add the garlic and cook another minute.
  3. Sprinkle the flour over the butter and cook for 2 minutes.
  4. Scoop out 3 cups of  chicken stock and add into the butter/flour mixture (in 1 cup increments) whisking until combined.  Add 3/4 of the potatoes to the pot.
  5. Using an immersion blender, blend the soup until smooth.  Add the remaining potatoes, half and half and cream cheese, stirring until it has all melted and blended.
  6. Add the chives and any additional salt and pepper to taste.
  7. Top with shredded cheese, bacon bits and chives.

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