Ingredients:
 | |
| Loaded Potato Soup |
6-7 large baking potatoes scrubbed unpeeled
1 medium onion diced
2 carrots diced
1 stalk celery diced
2 Bay leaves
2 boxes (Kitchen Basics recommended) Chicken Broth
2 tablespoons butter
1 tablespoon Olive Oil-
2 tablespoons flour
Salt/Pepper to taste
1 ½ cups heavy cream
Optional
Toppings:
Sour Cream
Shredded Cheese
Sliced scallions
Crumbled bacon
Directions:
Dice potatoes into ½ inch cubes and cover with water.
In a large pot, melt butter, add olive oil and heat. Add onions, carrots, celery, bay leaf, season
with salt and sauté until onions are tender.
Add Flour and cook for 1 minute.
Drain potatoes and add to pot with vegetables and stir. Add in broth and additional salt if
desired. Bring to a boil. Once at a boil, cover and simmer until
potatoes are tender. (Check with the tip of a steak knife).
Remove bay leaves.
Fill blender container halfway, (remove
plastic piece in the middle of blender top to release hot air) cover with a
towel and blend until smooth. Add back
to the pot, stir, and add the heavy cream with any additional salt and pepper. (This
can also be done with a hand blender right in the pot. Just use the hand blender to the desired
consistency) Simmer until desired thickness.
