Warm and comforting potato soup
Components:
- Six medium potatoes, chopped and peeled
- One medium-sized sliced onion
- Two minced garlic cloves
- Four cups of vegetable or chicken stock
- Two cups of milk (for a thicker texture, use heavy cream)
- Three tablespoons of butter
- 1/4 cup of flour
- To taste, add salt and pepper.
- Half a teaspoon of optional dried thyme
- Half a cup of optionally shredded cheddar cheese for garnish
- 1/4 cup sour cream (for garnish, if desired)
- Green onions or fresh chives are optional garnishes.
Directions:
- To prepare the potatoes, place the diced potatoes in a big pot and pour water over them. Over medium-high heat, bring to a boil and simmer for approximately ten minutes, or until tender. After draining, set away.
- To sauté the vegetables, melt the butter in the same pot over medium heat. Sauté the chopped onion and garlic for three to four minutes, or until they are fragrant and tender.
- To make the roux, sprinkle the flour over the garlic and onions and simmer, stirring constantly, for 1 to 2 minutes. The soup will get thicker as a result.
- Add milk and broth: Whisk in the milk and chicken broth gradually, being careful to break up any flour clumps. After bringing the mixture to a simmer, heat it for five to seven minutes, or until it slightly thickens.
- Add the boiled potatoes to the pot and mash them. Mash some of the potatoes using a potato masher, leaving some lumps for texture. You can use an immersion blender or a standard blender to blend the soup in batches if you want it smoother.
- Add salt and pepper to taste and, if using, stir in the thyme. To let the flavors to blend, simmer for a further five minutes.
- Serve by ladling the soup into bowls and garnishing with crumbled chicken, chives, a dollop of sour cream, and grated cheddar cheese, if preferred.
- Have fun: A warm blanket and a piece of crusty bread go well with this soup. It’s the type of food that soothes the spirit!
Feel free to change the toppings or creaminess to your preferred level!