Since winter is coming and weather is cooler and cooler, various soups can be found on our table in this time of year. And I often get “an order” from my hubby: ” Please, can we have something light and meatless for lunch today?!”I really don’t remember how many time we had a soup for lunch this summer, except Homemade Fresh Tomato Soup. I would publish the recipe for this one, but I forgot to write it down, so it will wait until next year. So I am so happy winter is coming, and we crave for warm and comforting food and this soup is the best.
I don’t use heavy cream in any of my creamy soup. Instead I add sour cream and/or milk and I get perfectly creamy soup without extra calories. This soup is ready in about 30 minutes and also makes fantastic leftovers.
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 medium carrot, sliced
- 1 celery stalk, sliced
- about 350-400 grams (5 smaller) potatoes, peeled and diced
- 500 ml (2 cups) water or chicken stock
- 500 ml (2 cups) milk
- ½ teaspoon ground sweet paprika
- ¼ cup sour cream+ 1 tablespoon all-purpose flour
- salt and pepper to taste
- *optional: cooked bacon, diced
- In a large stockpot melt butter over medium heat. Add onion, carrot and celery and saute for 5 minutes, stirring occasionally, until soft.
- Add diced potatoes, pour water/stock and milk, bring to a boil and reduce heat to low. Simmer for 10-15 minutes, or until potatoes are soft, stirring occasionally every few minutes.
- In a small bowl mix sour cream, flour and sweet paprika.
- When potatoes are cooked, stir in sour cream mixture and cook for additional 3-4 minutes, until soup thickens a bit. Season with salt and pepper to taste.
- Serve warm, garnish with crispy diced bacon.
- *Optional: with immersion blender, blend soup to smooth consistency (I often do that, but I leave few chunks of veggies)