I love potato soup! Potato soup is always greeted with excitement in our house by one and all. Usually when I make potato soup I use a mix of broth and heavy whipping cream instead of milk, but I buy a ton of cream for cooking. You might not want to do that, or then again maybe you would ;-). Milk is more affordable than cream in general making this recipe more practical for more families.
Creamy Potato Soup
Yield
4-6 Servings
Easy
PrintIngredients
- 8-10 Potatoes (medium)
- 1 Whole Onion (chopped)
- 3 Carrots (chopped)
- 2 stalks Celery (chopped)
- 6 cloves Garlic (minced)
- 1/2 stick Butter
- 1/4 cup Potato Starch
- 2 quarts Milk
directions
- Wash and chop potatoes into uniform sized pieces (leave the skins on for added nutrition)
- Place potatoes in about an inch of water and salt and pepper generously (The key to good potato soup is here, getting the potatoes salted well!)
- Bring water to a boil then back down to a simmer and leave the lid on to cook potatoes until tender (10-15 minutes)
- While potatoes are simmering, add the better and chopped vegetables into a pan and sautee until the onions are golden (This will help give your soup a sweeter flavor)
- When potatoes are done, add the sautéed vegetables to the potatoes and water.
- Add milk (leaving one cup to mix the starch in) and bring to a light simmer for 10-15 minutes.
- Mix the starch with the reserved cup of milk while you bring the soup to a boil.
- Add the starch while stirring constantly for two minutes.
- Salt and pepper to taste. Serve with cheese and bacon (Optional but yummy!)
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