Ingredients and Weight:
- Russet potatoes: 5 pounds
- Chicken broth: 6 cups
- Heavy cream: 2 cups
- Butter: 1/2 cup
- Yellow onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Celery: 2 stalks, diced
- Carrot: 2 sticks, diced
- Flour: 1/4 cup
- Salt and black pepper: To taste
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
2 (Intermediate)
Preparation Method Steps:
- Peel and dice the potatoes into 1-inch cubes.
- In a large pot, melt the butter over medium heat.
- Add the onion, garlic, celery, and carrot and sauté until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and heavy cream until smooth.
- Add the potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until potatoes are tender.
- Using an immersion blender or regular blender, puree the soup until smooth. Garnish with chopped parsley or chives, if desired.
Nutritional Information:
Per serving (1 cup):
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 35mg
- Sodium: 500mg
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
Dish Characteristics:
- Creamy and hearty
- Savory and flavorful
- Comforting and satisfying
- Suitable for a variety of occasions, including dinner parties, casual gatherings, and cold weather meals
User Comments:
- "This soup is absolutely perfect! It's creamy, flavorful, and so comforting. The potatoes are cooked to perfection and the vegetables add a nice crunch." - Sarah C.
- "I've tried many potato soup recipes, but this one is by far the best. It's so easy to make and the flavor is incredible. I will definitely be making this again!" - John M.
- "I love how rich and indulgent this soup is. The heavy cream really takes it to the next level. I would highly recommend this recipe to anyone looking for a delicious and satisfying potato soup." - Emily R.
Special Precautions and Tips:
- Be careful not to overcook the potatoes, as they will become mushy.
- Instead of heavy cream, you can use milk to make a lighter version of the soup.
- For a vegetarian version, replace the chicken broth with vegetable broth.
- Top with your favorite toppings, such as shredded cheddar cheese, crispy bacon, or chopped sour cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
