Prep 15 mins
Cook 25 mins
A flavorful, creamy potato soup that no-one will believe has no milk or cream in it! I couldn't find a recipe I liked, so I took the basic method and made my own.
- 6 cups low sodium chicken broth
- 4 medium russet potatoes, medium dice
- 1⁄2 cup butter (1 cube)
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 2 garlic cloves, minced
- 1⁄2 cup flour
- 1 teaspoon salt (or to taste)
- 1⁄4-1⁄2 teaspoon fresh ground pepper
- 1 teaspoon thyme leaves, dried
- crumbled bacon
- ground allspice (optional)
- Start heating the chicken broth in a medium stockpot on one side of the stove. Melt the butter in a heavy bottom pan over medium heat, and start to saute the onion, celery and garlic.
- While the vegetables are cooking, place the diced potatoes in the broth, heat to boiling and lower heat to a simmer.
- Saute the vegetables, stirring occasionally until tender but not browned, about 10-15 minutes.
- When the potatoes are tender, stir the 1/2 cup flour into the vegetables to make a roux. Stir and cook over medium low heat for 1 minute. Ladle stock from potatoes into the vegetable roux, 1 ladle at a time, stirring after each addition until smooth and blended. After about 4 ladles full, or about 1 1/2-2 cups of broth, the roux should be like a very thick sauce. At this point, pour all of it into the simmering potato broth. Stir constantly until well blended and thickened. Add salt and pepper.
- Using an immersion blender or a stand blender, puree until of desired consistency. Keeping the soup on very low heat, add the crumbled bacon, Thyme, and a dash of ground Allspice (optional, but really good). Heat for 5 to 10 more minutes, taste for seasoning, and serve!