Easy Potato Soup!

Today we are sharing my hubby's favorite Potato Soup Recipe!

With the multiple inches of snow, (+ 7.5' for the New Englanders) mixed with the below zero temperatures, it's the perfect season for hearty soups. We know that this soup will instantly warm you up and be a big hit with your loved ones! 

Servings: 6-8
Prep: 10 min
Cook: 30 min
Total Time: 40 min

Ingredients:

3 celery stalks, diced

2-3 medium sized carrots, diced

1 medium onion, diced
2 Tbsp minced garlic

2 Tsp salt

1 Tsp fresh ground black pepper
1 tbs of favorite vegetable or cajun seasoning
2 Tbsp Butter or Oil

6-8 medium sized potatoes, diced (we use yukon gold because it requires no peeling. . .its the little things folks!)
8 cups low sodium chicken broth or stock

3 Tbsp flour

1 cup milk

2 Tbsp fresh rough chopped parsley

3/4 cup heavy cream (use half and half as a substitute) 

**Optional Toppings to put this soup over the top**

* Fresh bread for dipping

*Bacon

*Sour Cream 

*Grated Cheese (Goat, Cheddar etc)

*Green Onions
*Sriracha 

*Grilled Cheese cut into cruton sized pieces. .  if you dare! 

1. Start by measuring out your liquid ingredients and dicing all of your veggies for quick and easy assembly. Remember to soak your freshly diced potatoes in water so they do not grey :)

2. Over medium-low heat, combine diced onions, carrots, celery, minced garlic, salt, pepper, vegetable or cajun seasoning and butter in a large soup pot and cook for 5-7 min

3. Turn to medium-high heat, Add diced potatoes and  Cook for another 3-5 min.

4. Add chicken broth or stock to vegetable mixture and bring to a boil. Simmer for 10-15 min, stiring occasionally to scrape the bottom and lift any yummy nuggets stuck to the pot.

5. While the soup is simmering, in a separate bowl, mix the 3 Tbsp of flour with the 1 cup of milk to make a slurry and set aside. This combination will transform your chicken stock into that creamy texture that potato soup is known for!

6. After the soup has simmered for 10-15 min, slowly pour the slurry and the heavy cream into the soup. Stir and simmer for an additional 5 min to allow the soup to thicken.

**6.5. Personal preference- you can use a regular or emersion blender to blend all or part the soup to intensify the creamy texture. Return blended soup back to the pot. If you like a chunky soup, you can skip this step.

7. Finally, add parsley to finish the soup! ENJOY!