Creamy Potato Soup

Creamy Potato Soup
Introduction: This is a simple, cheap and the perfect meal when paired with some homemade bread.
Prepared and Photographed by:
Recipe Source: Adapted from Betty Croker
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 2 tablespoons of vegetable oil
  • one medium yellow onion, diced
  • two celery stalks, sliced
  • one medium carrot, diced
  • 3 medium potatoes, peeled and diced in cubes
  • 4 tablespoons of flour
  • 1 cup of heavy whipping cream
  • green onions, chopped
  • fresh tarragon, chopped*
  • salt and pepper to taste
  1. Place the onions, celery and carrot in a pot with two tablespoons of oil and sauté for three minutes
  2. Add 8 cups of water and the diced potatoes, boil for 15-20 minutes or until the potatoes are tender
  3. In a small bowl dissolve the flour with a the heavy whipping cream and add in the soup, make sure to mix the flour well into the whipping cream
  4. Boil on low heat for 10 minutes
  5. Ladle ⅓ of the soup into the blender bowl and puree it well
  6. Pour it back into the soup, mix well
  7. Add salt an pepper to taste
  8. Serve hot garnished with freshly chopped tarragon and chopped green onions. Enjoy!
*If no fresh tarragon available, replace it with dried tarragon or other preferred fresh herbs (parsley, dill)


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