lunch

Creamy Potato Soup

Name: Creamy Potato Soup
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 12 mediums russet potatoes, peeled & cubed; 1 medium onion, diced; 1 clove garlic, minced; 3 tablespoons butter; 32 ounces chicken broth; 2 cups half & half; Salt and Pepper, to taste; Shredded cheddar cheese; Bacon, fried & crumbled; Sliced green onions or chives; Sour cream

“Creamy Potato Soup takes approximately 45 minutes from beginning to end. This recipe serves 6 and costs $2.11 per serving. This main course has 749 calories, 23g of protein, and 37g of fat per serving. Autumn will be even more special with this recipe. Head to the store and pick up cheddar cheese, chicken broth, butter, and a few other things to make it today. 4 people have made this recipe and would make it again. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. Overall, this recipe earns a pretty good spoonacular score of 59%. Users who liked this recipe also liked Creamy Potato Soup, Creamy Potato Soup, and Creamy Potato Soup.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Russet potatoespeeled & cubed12 medium
Onionmedium, diced1 medium
Garlicminced1 clove
Butter3 tbsp
Chicken broth32 oz
Half & half2 cups
Salt and pepper6 servings
Cheddar cheese6 servings
Baconfried & crumbled6 servings
Green onions6 servings
Cream6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
In a large saucepan over medium-high heat, melt butter and add onions; saut in the butter until the onions are translucent; add the garlic and stir a couple of times, then immediately stir in the chicken broth.
2
Add potatoes, (add water if needed to barely cover potatoes) bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes).
3
Add the half and half and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.

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