In my house, there is one soup that gets pushed to the back burner when it comes to cold weather and country cooking.
I often forget about the comfort provided by a rich bowl of potato soup which is why I’m sharing such a simple recipe with you all.
We are all incredibly busy not only in the year 2020 but during the holiday season. So, if you are looking for a quick, delicious, and comforting meal to throw together; keep reading below!
- 5-6 yellow potatoes, peeled
- 1 whole carrot, diced
- 1-2 stalks of celery, diced
- 2 cans, or 12 ounces chicken broth
- 2 C water
- 1 onion, diced
- 1/2 c heavy cream
- 1 tsp parsley flakes
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Once your potatoes, carrots, celery, and onion are diced into small pieces—add to large soup pan and sauté until potatoes are fork tender but not cooked all the way. You do NOT want to “crisp” one side of your potatoes as if you were frying them so stir often.
- Add 2 cans of chicken broth and bring to a boil. Boil until potatoes are tender and fully cooked.
- To achieve desired consistency, use a slotted spoon or masher to smooth out the potatoes until it’s as creamy or as chunky as you like.
- Once you mash your potatoes, you will want to add your water, heavy cream, and seasoning, allowing to simmer on low for another 5 mins.
- Place in bowl and garnish with crispy bacon, chopped green onions, and cheese (OPTIONAL)