When it get so cold that you can’t get warm, do you ever get that hunger for something hot and filling and scrumptious?

Something you can hold in a big warm mug and eat with a spoon?  Me, too, and I love this recipe because it comes together so quickly and can likely be made with what you have in your house.Try this and tell me how cozy you are!

Creamy Delicious Potato Soup

Ingredients

• 3 T butter
• 1 small onion, diced
• 2 T flour
• 2 ½# – 3# potatoes – about 5-6 medium sized, cubed no larger than 1” (See note below on potatoes)
• 4 c. milk (You could also use ½ chicken broth, ½ milk or ½ heavy cream and ½ milk)
• 1 t. salt
• 1-2 t. paprika

Procedure

1. In a medium sized pot, melt butter over medium heat.
2. Add onions and cook until translucent, 3-5 minutes, stirring occasionally.
3. When onions are ready, turn heat down to low and stir in flour. Mixture will be clumpy as it comes together, but stir or whisk until smooth.
4. Add milk and turn heat back to medium. Again, stir or whisk until smooth, cooking 3-5 minutes more. Keep an eye on it so milk doesn’t burn.
5. Add cubed potatoes, salt and paprika. Stir well.
6. Cook until potatoes are fork-tender, about 15 minutes.
7. Use an immersion blender to mash about half of the potatoes to thicken the soup. You could also mash with a fork or remove half the potatoes to a blender and puree until smooth then add to soup.
8. Taste for seasoning, then simmer an additional 10-15 minutes before serving.
9. Top individual servings with sour cream, bacon or cheese – or all three!

For extra help, check out our video HERE.

Notes

• If you like garlic, add about 1T minced when sauteing the onion.
• For a little kick, add about ¼-1/2 t. chili powder. Start with a little, then add more. You can always add, but you can’t take it away!
• Types of potatoes:

1. Round white potatoes – Round, white, low in starch, sometimes called waxy potatoes. They hold their shape better after cooking.
2. Yellow or Yukon Gold potatoes – Medium starch, all-purpose potatoes. They have more moisture than high-starch potatoes (like russets), so they don’t fall apart so easily. Good for soups that where you mash some potatoes and leave the rest in chunks.
3. Not recommended: Russets – Brown, irregularly shaped, they’re high in starch with a light, mealy texture and are better for French fries, baked or mashed potatoes.