Nothing says comfort food during the winter like a big bowl of creamy potato soup. I’ve taken a fairly traditional recipe, added some extra veggies, and lightened it up a bit (no heavy cream!). It’s so filling and delicious and perfect with a big salad and/or crusty bread.
The toppings are of course optional but very highly recommended. Feel free to try out dairy-free subs if preferred.
Makes about 4-6 servings
- 5 medium Russet potatoes (about 1 1/2 pounds), chopped into cubes (you can peel if you prefer but I actually like to keep the peel on)
- 1 large onion, diced
- 1/2 cup of celery, diced
- 1 cup of carrots, diced
- 3 cloves of garlic, minced
- 5 cups of veggie broth
- 2 cups of whole milk
- 1/4 Teaspoon Dried Thyme
- 5 slices bacon, cooked and crumbled
- Salt and pepper to taste (season well)
- Olive oil
Lots of scallions, cheddar, and extra bacon
Heat a large pot on the stove over medium heat, and add in your olive oil. Once the oil is hot, add your onion, celery, and carrots. Stir until veggies begin to soften, about 5 or so minutes. Add garlic and stir for another minute.
Next, add in the diced potatoes, veggie broth, milk, thyme, salt, and pepper, making sure to stir everything well.
Lower the heat to low, cover, and simmer for about 30 minutes, until the potatoes are tender when touched with a fork. Once the potatoes are done use a potato masher (or a blender if you prefer but be careful to not over blend as your potatoes can get gummy) to mash until smooth. The key is that we still want some chunks in the soup while still keeping it creamy. If the soup is too thick, you can add a touch more milk until it’s thinned out to your likeness.
Finally, serve up the soup in your favorite bowls and top with your desired garnishes. Enjoy!