Creamy Potato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
Description
Cold winter weather calls for a warm, rich soup packed with veggies like this lightened Creamy Potato Soup.
Ingredients
- 3 medium Yukon gold potatoes (cubed)
- 1 medium Russet potato (peeled and cubed)
- 2 carrots (chopped)
- 2 tablespoons olive oil
- 1 medium sweet onion (chopped)
- 2 stalks celery (chopped)
- 2 cloves garlic (minced)
- 4 tablespoons all-purpose flour
- 11/2 cups low-sodium chicken stock
- 11/2 cups fairlife® 2% ultra-filtered milk
- 11/2 teaspoons mustard powder
- 1 teaspoon chicken bouillon
- 1/2 teaspoon celery seeds
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
Instructions
- Combine potatoes in a large microwave-safe bowl and cook on HIGH for 8 minutes, stirring at 4 minutes. While potatoes cook, prep veggies.
- In a large pot, heat olive oil over medium-high heat and sauté carrots for 2 minutes.
- Add onion, celery and garlic to pan and cook for 3 to 5 minutes or until vegetables are tender.
- In a medium bowl, whisk together flour and stock; stir until dissolved.
- Slowly add stock to onion mixture stirring constantly. Stir together milk, mustard powder and remaining seasonings in a medium bowl.
- Slowly add to soup stirring constantly.
- Add cooked potatoes and bring to a boil. Reduce heat and simmer 10 minutes or until soup is this and potatoes are tender.
- While the soup simmers, smash some of the potatoes using the back of spoon or a potato masher. Serve warm.
Find it online: https://holleygrainger.com/creamy-potato-soup/