Creamy Potato Soup
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.
Servings: 4
Ingredients
- 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
Instructions
- 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)
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!