Cream of Potato Soup
Yield: 10 servings
Cook Time: 45 minutes
Tips: If soup thickens, stir in small amounts of milk (any fat content) until you reach desired consistency).
Ingredients
- 6 potatoes
- 2 tablespoons butter
- 2 leeks, diced
- 4 green onions, diced
- 2 1/2 tablespoons flour (2 tablespoons plus 1 1/2 teaspoons)
- 3 tablespoons butter, melted
- 4 10 1/2-oz. cans chicken broth (or 5 1/4 cups)
- 3/4 cup potato water (saved from boiling potatoes)
- 8 oz. sour cream (1 cup)
- 1 1/4 cups half and half
- 3/4 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper (or to taste)
Directions
Peel potatoes then cut into thirds. Fill a large saucepan with enough water to cover potatoes and bring to a boil. Place potatoes in boiling water and bring to boiling again. Once boiling, reduce heat to a gentle boil and cook uncovered for 25-30 minutes or just until potatoes are able to be pierced with a fork. Drain, saving 3/4 cup of the potato water. Set potatoes aside.
Melt 2 tablespoons butter in a large soup pot. Add leeks and onions and cook on low heat just until tender (do not brown) - about 3-4 minutes. In a small bowl, whisk flour with the 3 tablespoons melted butter, forming a roux (a smooth paste). Add chicken broth to leeks and onions in soup pot, then stir in flour and butter mixture and whisk until thoroughly blended.
Place cooked potatoes in a bowl and mash manually with a potato masher or fork (do not use an electric mixer). Add potatoes to soup pot, then add potato water and stir to combine. Bring to a boil, then immediately reduce to low and simmer for 10 minutes. Stir in sour cream, half and half and salt and pepper until thoroughly combined. Heat for 2-3 more minutes or just until hot, being careful not to boil. Serve.
Melt 2 tablespoons butter in a large soup pot. Add leeks and onions and cook on low heat just until tender (do not brown) - about 3-4 minutes. In a small bowl, whisk flour with the 3 tablespoons melted butter, forming a roux (a smooth paste). Add chicken broth to leeks and onions in soup pot, then stir in flour and butter mixture and whisk until thoroughly blended.
Place cooked potatoes in a bowl and mash manually with a potato masher or fork (do not use an electric mixer). Add potatoes to soup pot, then add potato water and stir to combine. Bring to a boil, then immediately reduce to low and simmer for 10 minutes. Stir in sour cream, half and half and salt and pepper until thoroughly combined. Heat for 2-3 more minutes or just until hot, being careful not to boil. Serve.