Creamy Potato Soup
Introduction: This is a simple, cheap and the perfect meal when paired with some homemade bread.
Prepared and Photographed by: Claudia Davis
Recipe Source: Adapted from Betty Croker
Serves: 4
Prep time:
Cook time:
Total time:
Ingredients
- 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
Instructions
- Place the onions, celery and carrot in a pot with two tablespoons of oil and sauté for three minutes
- Add 8 cups of water and the diced potatoes, boil for 15-20 minutes or until the potatoes are tender
- 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
- Boil on low heat for 10 minutes
- Ladle ⅓ of the soup into the blender bowl and puree it well
- Pour it back into the soup, mix well
- Add salt an pepper to taste
- Serve hot garnished with freshly chopped tarragon and chopped green onions. Enjoy!
Notes
*If no fresh tarragon available, replace it with dried tarragon or other preferred fresh herbs (parsley, dill)
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