Potato Soup Recipe
Super cozy, super creamy, super potato soup!
- 3 tbsp butter
- 1 small onion diced, about 1 cup
- 4 cloves garlic crushed
- 1/4 cup all purpose flour
- 2 cups chicken stock no sodium preferred
- 2 cups milk
- 1.5 lbs potatoes peeled and diced, about 4 cups, Yukon Gold preferred
- 1/4 cup white miso
Optional but Highly Recommended Toppings
- bacon fried til crispy
- green onions thinly sliced
- shredded cheddar lots
- sour cream
- kettle cooked chips 1 small bag
In a large heavy bottomed pot, melt the butter over medium heat. When melted, stir in the onions and garlic and sauté until soft, but not brown. Sprinkle on the flour and stir to coat everything evenly. Lightly cook for 1-2 minutes, while stirring.
Slowly stream in the chicken stock and milk, while whisking. Add the diced potatoes and bring to a simmer until the potatoes are fork tender and cooked through 10-15 minutes.
Turn the heat off and carefully scoop out half of the potatoes, blend, then mix back into the soup.
Take a ladleful of the hot soup and place in a bowl. Whisk the miso into the bowl until completely melted and mixed in, then stir the melted miso and soup back into the pot.
Taste and season. Enjoy with toppings!
Calories: 265kcal | Carbohydrates: 30.5g | Protein: 9.6g | Fat: 12.4g | Saturated Fat: 7.2g | Cholesterol: 33mg | Sodium: 823mg | Potassium: 678mg | Fiber: 2.5g | Sugar: 7.8g