Prep 10 mins
Cook 30 mins
Perfect for a cold night.
- 2 lbs potatoes, cubed
- 1 large onion, diced
- 4 garlic cloves, smashed
- 2 tablespoons celery salt
- 3 tablespoons dried parsley
- 1 teaspoon dried tarragon
- 1 teaspoon fresh coarse ground black pepper
- 1 1⁄2 teaspoons kosher salt
- 2 cups vegetable stock or 2 cups chicken stock
- 1⁄2 cup half-and-half cream
- 1⁄4 cup milk
- 4 ounces cheddar cheese
- Place potatoes, onions, garlic, and spices in large pot with stock. The stock shouldn't quite cover all the ingredients.
- Cover and bring to a boil. After the stock is boiling, reduce heat and simmer 25 minutes until potatoes are tender.
- Turn off heat. Mash the potatoes to desired consistency. Stir in milk and half & half, then turn the heat back on low to warm through. Stir in the cheese and let it melt.
Not a bad recipe. Nice flavoring. Way too much celery salt. Cut it at least by half
After reading other comments, I cut the celery salt and parsley in half, but less than a full tablespoon was still overpowering. I'd start with a teaspoon and work my way up. The tarragon adds a nice twist. I wish I had used chicken stock rather than vegetable, as I found the flavor of the Knorrs stock cube excessive as well. Pretty tasty, but way over-salty for my tastes, and I would suggest letting people add the black pepper to taste while serving, as it also was intense. One other change I did was to finely dice and brown a strip of bacon, and saute the garlic (diced) and onion in that with salt a a pinch of sugar. That worked nicely.
Yummy, making this right now - seems the most balanced potato soup recipe online & so simple. Extra garlic and Rosemary instead of Tarragon for me and I did the milk with butter trick mentioned by the other reviewer. Can't wait for this to cool, nom nom nom,