Since winter is coming and the weather is cooler and cooler, various soups can be found on our table at 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 times we had 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. I am so happy winter is coming, and we crave 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.
Creamy Potato Soup
- 2 tablespoons butter
- 1 medium onion chopped
- 1 medium carrot sliced
- 1 celery stalk sliced
- 400 grams potatoes (5 smaller) peeled and diced
- 500 ml water or chicken stock (2 cups)
- 500 ml milk (2 cups)
- 1/2 teaspoon ground sweet paprika
- 1/4 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 an immersion blender, blend soup to smooth consistency (I often do that, but I leave few chunks of veggies)