Cream of Potato Soup
This cream of potato soup is a one-pot recipe using just six ingredients. Serve it as is or top with ham, crumbled bacon, or shredded cheese.
Equipment
- Measuring Utensils
- Large Pot
- Cutting Board
- Sharp Knife
- Whisk
Ingredients
- 3 Tablespoons butter Substitute olive oil or coconut oil
- 3 Tablespoons flour
- 1/2 cup chicken broth
- 1/2 cup whole milk Substitute heavy cream or half and half
- 1/4 teaspoon salt
- dash of pepper
- 1/2 cup cooked potatoes Diced
Instructions
- Melt butter (or other fat) in a large pot over medium-high heat.
- Add cooked potatoes and cook until warmed through.
- Whisk in the flour to make a thick paste, stirring constantly so that the butter doesn’t brown or burn.
- Slowly add the chicken broth and whisk smooth.
- Add the milk or cream and simmer (but do not bring to a boil) over medium-low heat for just a couple of minutes. If it is too thick, add more liquid. Remember, it will get thicker as it cools.
- Once the mixture reaches the desired consistency, reduce the heat and season with salt and a dash of pepper.
- Remove from heat and let it cool slightly before serving.
Notes
- For gluten-free options, use cornstarch or xanthan gum instead of flour.
- For dairy-free options, use all chicken broth or substitute full-fat canned coconut milk (unsweetened).
Nutrition
Calories: 222kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 537mgPotassium: 295mgFiber: 1gSugar: 3gVitamin A: 501IUVitamin C: 9mgCalcium: 73mgIron: 1mg
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