Cream Of Potato Soup
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Cream Of Potato Soup
Prep Time
15 minutes
Cook Time
50 minutes
Ingredients
- 2 lb. Yukon gold potatoes, about 4-5 medium, peeled and cut into 1/2-inch cubes
- 2 teaspoons Fustini's Herbs de Provence olive oil
- 1 medium yellow onion, diced
- 2 stalks of celery, diced
- 1 small carrot, peeled and diced
- Kosher salt & freshly ground black pepper
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 3 cups chicken or veggie broth
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
Ingredients
Directions
- In a medium pot over medium heat, add potatoes and cover with about 2&rdquo, of water. Boil potatoes until just fork tender with a little resistance, about 5 minutes. Drain.
- In another medium pot over medium heat, heat olive oil. Add onion, celery, and carrot, and season with salt and pepper. Cook until soft, about 10 minutes. Add garlic, oregano, and red pepper flakes and cook until fragrant, 1 minute more. Sprinkle flour over veggies and stir to coat.
- Slowly pour in milk and cream and stir until no flour lumps remain. Add broth and about half of the par-cooked potatoes. Season with salt and pepper. Bring to a boil, then reduce heat and let simmer until potatoes are very soft and fall apart when pierced with a fork, about 10 minutes. Turn off the heat and use an immersion blender to blend the soup until completely smooth.
- Return the pot over medium heat and add the remaining potatoes. Bring to a boil, then reduce heat and simmer, stirring often, until potatoes are soft, 5 minutes.
Recipe Note
Substitute your favorite herb-infused olive oil. Adapted from delish.com