After a long cold day it's so nice to come home to a warm bowl of creamy home-style potato soup! You will feel you walked into one of those delicious local bakeries that serves fresh soup when the aroma of this potato soup begins to fill your home. This is a great comfort food, without an over-indulgence! The flavors in this soup all meld so well together. Many potato soup recipes don't have chicken broth, but I believe they are slightly lacking in flavor. I've also tried this soup with something slightly daring, nutmeg. It was wonderful! It just adds a bit more flavor from that lovely warm little spice. I enjoy it both ways so if you want to be a little daring try a spoon with a tiny sprinkle of nutmeg and if you fall in love add it too the whole pot of soup! Enjoy!
Creamy Potato Soup
Yields 4 servings
Ingredients:
6 cups peeled and diced Russet potatos (about 5 medium potatos)
2 large carrots, diced
2 celery stalks, diced
1 medium yellow onion, finely diced
2 (15 oz) cans chicken broth (I use low-sodium)
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
3/4 tsp salt
Pepper to taste
1/8-1/4 tsp nutmeg to taste (optional)
1/2 cup sour cream
3/4 cup shredded ham
3/4 cup grated cheddar cheese
3 green onions, diced
Directions:
Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Cook over medium high heat about 25-30 minutes until potatoes are nearly soft when poked with a fork. Reduce heat to low. In a medium saucepan melt butter over medium heat, add flour and whisking constantly cook for 1 minute. Slowly add milk, stirring constantly cook until mixture begins to thicken. Season with salt, pepper and optional nutmeg. Add thickened milk mixture to potato soup mixture. Cook potato soup over low heat until potatoes begin to slightly break down and thicken soup, about 15 minutes. Add sour cream and mix will. Ladle warm soup into serving bowls, top each serving with ham, cheddar cheese and green onions.
