It’s not the prettiest looking picture, but it was incredibly tasty! This recipe was adapted from another I found, from one of my favorite blogs, and let me tell you, this will be on rotation for the winter! So so so good!
Adapted from Heavenly Homemakers
6 medium potatoes (I used 3 large)
1 stick of butter
3 tablespoons of dried minced onion
½ cup of flour
4 cups of chicken broth
1 cup of water
1 ½ cups half-and-half or heavy cream
Optional: arrowroot or cornstarch to make a slurry
Scrub the potatoes and carrots (no need to bother peeling) and cut them into bite sized pieces before setting aside. Grab your Dutch oven and melt the stick of butter. Add the minced onion while it is melting and sauté. Once the butter is melted, add the flour and incorporate. Add the chicken broth and the water and bring to a boil. Add the diced potatoes and carrots, salt liberally, and let cook for about 20-25 minutes or until the potatoes and carrots are tender. Remove from heat, and add the half-and-half, stirring. Once that is incorporated, grab your immersion blender (or a regular blender) and use until the soup is creamy. If you would like, make a slurry with arrowroot or cornstarch and water, and add to thicken the soup. Taste and if necessary, add salt.
We served this with some buttered sourdough bread – add a salad and you are good to go!
Original recipe found here: Heavenly Homemaker’s Easy Potato Soup
What is your favorite cold-weather soup?