Creamy Potato Soup

I knew this recipe sounded familiar when I read it on Amy’s blog but it wasn’t until after I made it and went to blog about it that I remembered the Potato Leek Soup that I made over a year ago.   Granted they are different, but it just shows that I know what I like – onions and potatoes together in a creamy soup!  Yum!  It certainly can’t hurt to have two similar soup recipes on the blog, can it?

I changed a few things along the way, mainly increasing the number of potatoes to yield more soup since we rely on leftovers to last for several lunches through a week.   I also added the clove of garlic because garlic can never hurt, right?  And lastly, I decided to brown the onions for a bit to add a little more depth of flavor.

Creamy Potato Soup
-adapted from Sing For Your Supper

Ingredients:

8-10 medium size Yukon Gold potatoes, peeled and cut into chunks

olive oil

1 onion, chopped

1 chicken bouillon cube

one clove of garlic, peeled and smashed

water

black pepper to taste

1/3 cup sour cream

1/2 cup shredded cheddar cheese

milk – if necessary to thin

Drizzle some olive oil in a large soup pot and add the onions.  Cook until they begin to brown.  Add the potatoes, garlic, and bouillon cube and add enough water to cover.  Cook uncovered, over medium-high heat until it begins to boil, then reduce the heat the low, cover, and cook for 30 minutes, or until the potatoes are very soft.  Stir in pepper. Using a stick/immersion blender, puree the mixture until smooth and free of lumps.  Stir in the sour cream and shredded cheese.  Check for seasoning and add more pepper and salt as needed.  Add some milk if its too thick {I used about 1 cup}.

Garnish with additional sour cream and cheese, bacon bits or green onion if desired.

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1 Comment (+add yours?)

  1. Amy (Sing For Your Supper)
    Jan 17, 2011 @ 16:49:25

    Looks delicious! You can never go wrong with a good potato soup recipe!!

    Reply

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