I've been waiting a L O N G time for it to get cold enough here in Texas to start making soups. Finally it is dipping below 50 and I'm taking full advantage of this 'cold' weather. This potato soup is Boy 1's FAVORITE soup! He loves this stuff so much I saw him 'drinking' the leftovers the other day, that's right, no spoon or anything, drinking it right out of the container. I'm raisin' 'em right. ;o)
5 pound bag of potatoes, peeled and dice
small bag of baby carrots, chopped fine
small onion, dice
3 celery stalks chopped fine
3 quarts chicken broth (I use chicken base - you can find it by the chicken bouillon cubes)
1 cup heavy cream
2 TBL flour
Chop your potatoes to about this size.
And your carrots about like this.I chop the celery even smaller than this and the onions, I try to make them invisible...you know so the little ones won't pick the out.
After you have chopped everything, combine chicken broth & veggies (but not potatoes) and boil till soft - maybe 15 minutes or so.
Add potatoes, boil till soft, maybe 20 -25 more minutes
Turn heat down
Add heavy cream
In small bowl melt butter, then combine butter & flour together to form a paste, add about 1/2 cup of broth from soup to paste, mix well (till all lumps are gone), then add to butter/flour combo to soup. Let simmer for a couple of minutes
Top with cheddar cheese, chives, bacon bits, sour cream.....
and enjoy the yummy goodness you just created!
A special thanks to my friend Teri for sharing this recipe with me!!