Creamy Potato Soup

Creamy Potato Soup




Prep Time: 25 Min

Cook Time: 35 - 40 Min

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1. Begin melting the butter along with a drizzle of EVOO in a large sauce pot set to medium. Once melted, add the garlic, pepper flakes, and dried thyme and cook for a minute or so until fragrant. Add the onions, light portions of the green onions, celery, carrot, and a good pinch each of sea salt & pepper. Stir and cook 6 – 7 minutes.

 

1. Add the cubed potatoes and another generous pinch of sea salt. Stir, cover, and continue to cook for 3 minutes.

 

1. Pour in the vegetable stock and bring to a boil. Once boiled, add the onion flakes & powder, garlic powder, and 1 tsp. sea salt. Reduce heat to medium low, cover, and simmer for 25 minutes.

 

1. Remove from heat and use an immersion blender to puree ONLY until soup is thick and creamy. Ideally, you want some chunks of potato strewed throughout the soup. Stir in the fresh parsley, taste, and add salt if desired.

 

1. For service, garnish each bowl with a dollop of sour cream, sprinkling of cheddar, and the reserved dark green portions of the green onions. ENJOY!

                     Grocery List

• ¼ C Unsalted Butter
• Drizzle EVOO
• 2 Yellow Onions, diced
• 2 stalks Celery, chopped
• 1 Carrot, peeled and diced
• 4 cloves Garlic, crushed & minced
• ½ Bunch Green Onions, sliced & separated light and green portions
• 6 Large Yellow Potatoes, peeled & cubed
• 4 C Low Sodium Vegetable Stock
• 2 Tsp. Onion Flakes
• ½ Tsp. Onion Powder
• 1 Tsp. Pepper Flakes
• ½ Tsp. Dried Thyme
• 1 Tsp. Garlic Powder
• 1 ½ Tsp. + Sea Salt
• Cracked Pepper
• 1 C Whipping Cream
• 1 C Extra Old Cheddar, shredded
• ¼ C Fresh Parsley, chopped
• Sour Cream