Creamy Potato Soup Recipe

Lately I have been craving potato soup and I asked Adam if he wanted it and surely enough, he did. He hasn't been getting enough sleep and was feeling under the weather so I thought something filling and warm would help. Not only is potato soup super easy to make but it is comforting, rich, flavorful, and creamy. I wanted to provide both an instant pot version (one that I loosely follow) as well as one where you can make right on your stove top. By the way, I'm an instant pot lover if you couldn't tell. I bought mine from Amazon if you were interested in purchasing one as well. You're welcome. 

INGREDIENTS:

Total Cook time: 35 mins

Prep Time: 15 mins 

Cook Time: 20 mins
Servings: 5 - 6 

1 tablespoon butter

1 medium onion, diced

3 cloves garlic, minced

2 cups of low sodium chicken broth

2 cups of milk, warmed 

2 medium / large sized russet potatoes, peeled and chopped into 1/2 inch cubes 

2 teaspoons salt (more or less to taste)

1 tablespoon flour (to thicken the soup) 

2 cups of shredded cheddar cheese (I used sharp cheddar) 

2 - 3 slices of zucchini
2 cups of shredded carrots (I'm lazy so I buy mine from Trader Joes)

TOPPINGS: 

Sliced green onions 

Chives

Shredded cheddar cheese 

Bacon (cooked and chopped but I didn't use them this time)
Salt

Pepper 

INSTRUCTIONS:

1. Heat a large stockpot / soup pot over medium-high heat (I personally use a 6 qt dutch oven pot) 

2. Add butter to pot and sauté the onion for 3 minutes, stirring occasionally until soft and then add the garlic and sauté for an extra 1 minute.  

3. Stir the flour into the mixture and sauté for 1 minute. 

4. Then add chicken broth, water, milk, and potatoes to the pot. Stir until the potatoes are softened. Make sure to stir the soup regularly. 

4. Continue cooking until the soup reaches a simmer then reduce heat to medium low, cover, and simmer for about 15 minutes. Make sure to stir the soup regularly every few minutes so the bottom of the pot doesn't burn.

5. Once the potatoes are soft, stir in the cheddar cheese and salt. Add more salt to taste if needed. 

6. Serve in bowls and garnished with your desired toppings. 

* You can refrigerate the remaining soup for up to 3 days in a seal container but if you love it as much as Adam and I do. We only saved some for the next day. 😜  

For my favorite instant pot recipe to follow, please check out Belle of The Kitchen. I mostly followed her recipe but changed a few things like throwing in zucchini among a few other ingredients. 

Hope you guys enjoy! Until my next post...which I know I said I would have up this weekend but it's been a crazy week of trying to catch up with all my edits so my focus has been on that but I promise it will be up super soon. I appreciate all the love. Now go make yourself some comfort soup and eat up!

XOXO,

Anny