Name: Creamy Herb-Infused Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 ½ pounds (680g) potatoes, peeled and chopped; 1 medium onion, chopped; 2 medium carrots, chopped; 2 stalks celery, chopped; 1 tablespoon minced garlic (about 3 to 4 cloves); 3 tablespoons butter or olive oil; 1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried; 1/4 teaspoon crushed red pepper flakes; 3 tablespoons all-purpose flour; 4 cups chicken stock or vegetable broth; 1 bay leaf; Salt and freshly ground black pepper, to taste; 1/4 cup cream (or alternatives such as half and half, sour cream, or plain yogurt); 1 cup shredded cheese (optional); Optional for serving: chives or scallions, sour cream, fried shallots, hot sauce

Description

Indulge in the comforting embrace of Creamy Herb-Infused Potato Soup, a delightful creation perfect for warding off the chill of cooler days. This recipe combines the rustic goodness of potatoes with a medley of aromatic herbs and a touch of creaminess. It’s ideal for anyone looking for a hearty, warming dish that soothes the soul while tantalizing the taste buds.

Ingredients

Scale

1 ½ pounds (680g) potatoes, peeled and chopped
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 tablespoon minced garlic (about 3 to 4 cloves)
3 tablespoons butter or olive oil
1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried
1/4 teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
4 cups chicken stock or vegetable broth
1 bay leaf
Salt and freshly ground black pepper, to taste
1/4 cup cream (or alternatives such as half and half, sour cream, or plain yogurt)
1 cup shredded cheese (optional)
Optional for serving: chives or scallions, sour cream, fried shallots, hot sauce

Instructions

Step 1: Sauté Vegetables In a large, heavy-bottomed pot, melt the butter over medium heat. Add onions, carrots, and celery, cooking until softened, about 5 to 6 minutes.
Step 2: Add Garlic and Herbs Stir in minced garlic, rosemary, red pepper flakes, salt, and black pepper. Cook for an additional 30 seconds until fragrant.
Step 3: Incorporate Flour Sprinkle flour over the vegetables, stirring continuously for about 1 minute until it achieves a medium blonde color.
Step 4: Add Liquid Gradually whisk in half of the stock, ensuring no flour lumps remain, then add the remaining stock and continue to whisk.
Step 5: Simmer with Potatoes Add the chopped potatoes and a bay leaf. Bring to a boil, then reduce to a simmer, letting it cook covered until potatoes are tender, around 20 minutes.
Step 6: Final Seasoning and Texture Remove the bay leaf, stir in cream and optional cheese. For a creamy consistency, mash or blend half of the soup then stir back into the pot. Adjust seasoning as needed.

Prep Time: 10 minutes
Cook Time: 35 minutes