Easy Creamy Potato Soup Recipe
Ingredients
- 1 Tablespoon unsalted butter
- 1 medium onion chopped
- 1 Tablespoon flour
- 2 cloves garlic minced
- 5 cups 5 cups whole milk
- 1 pound (about 4 medium) potatoes Yukon Gold or Russet Potatoes, peeled and chopped
- 1 pound (about 1 ½ cups) cauliflower florets, fresh or frozen
- 2 teaspoon salt or more to taste
- ⅛ teaspoon ground red pepper cayenne
- 2 teaspoons ground black pepper
- 2 cups shredded cheese any combo of Sharp or Mild Cheddar, Mozzarella or Swiss
Instructions
- Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes, stirring often. Add the flour and stir constantly for one minute. Add the garlic and cook for 15 seconds
- Add the milk, potatoes, cauliflower, salt and peppers. Bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes or until the potatoes are tender. Cool slightly.
- If you want to puree all of the soup, work in batches. Ladle the soup into a food processor or high power blender until smooth. Return soup to saucepan and cook over medium heat until heat through. Remove from heat and stir in the cheese/s until melted.
Nutrition
Serving: 1gCalories: 137kcalCarbohydrates: 3gProtein: 9gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 35mgSodium: 1010mgPotassium: 44mgFiber: 0.2gSugar: 0.4gVitamin A: 332IUVitamin C: 0.3mgCalcium: 195mgIron: 0.3mg
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