Simple Potato Soup with Chicken Broth Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (15)
- 12 oz russet potatoes peeled and cut into 1/2-inch chunks
- 3 cups unsalted chicken broth
- 4 oz yellow onions chopped
- 2 oz carrots chopped
- 2 oz celery chopped
- 1 oz cheddar cheese shredded
- 0.25 oz oven-cooked bacon chopped
- 0.5 oz spring onions chopped
- 1 tbsp unsalted butter
- 1/2 cup whole milk
- 1/4 cup all-purpose flour
- 1 tbsp olive oil
- 3 tsp garlic minced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
INSTRUCTIONS
Heat a pot over high heat. Add 1 tbsp olive oil, 1 tbsp butter, 4 oz yellow onions, 2 oz carrots, and 2 oz celery. Cook for 2 minutes or until translucent, stirring constantly. Add 3 tsp minced garlic and 12 oz potatoes; continue to cook for another 2 minutes.
Add 1/4 cup all-purpose flour to the pot and mix it in with other ingredients. Add 3 cups chicken broth, 1/4 tsp salt, and 1/4 tsp pepper. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 20 minutes or until the potatoes are fully cooked. Add 1/2 cup milk and stir to mix. Turn off the heat.
Using a potato masher or a hand blender, mash or blend potatoes and vegetables to make the soup thicker to your liking. (This step is optional.)
To serve: ladle the soup in a bowl or a deep dish, garnish with 0.5 oz chopped spring onions, 0.25 oz bacon, and 1 oz shredded cheddar cheese.
