Three Potato Soup

Soup is one of my favorite things and I'm so glad the weather is finally cold enough that I can enjoy it without feeling weird. Aside from needing to cut up a ridiculous amount of potatoes for this (I doubled the recipe so it was 1 pound of each) this was relatively easy to make. I do recommend doubling it because we were able to get quite a few lunches out of this (which is less important now that most people aren't going to the office on a daily basis, but still helpful). The sweet potato adds a different flavor to the dish than your typical potato soup or baked potato soup recipe.

Recipe from Gimme Some Oven

-3 tablespoons butter
-1 small white onion, diced
-4 cloves garlic, minced
-1/4 cup all-purpose flour
-2 cups vegetable stock
-2 cups milk, warmed
-1/2 pound each: red potatoes + sweet potatoes (peeled) + Yukon gold potatoes, diced
-1 cup shredded sharp cheddar cheese
-1/2 cup plain Greek yogurt 
-2 teaspoons Cajun seasoning
-1 teaspoon salt
-1/2 teaspoon freshly-cracked black pepper
-optional toppings: thinly-sliced chives, extra shredded cheese, sour cream

Heat three tablespoons of butter in a large stockpot over medium-high heat. Add the onion and saute for 5 minutes, stirring occasionally, until soft.  Stir in the garlic and saute for an additional 1-2 minutes, stirring occasionally, until fragrant. Sprinkle the flour on top of the onions and garlic and stir to combine. Saute for one minute to cook the flour and then gradually add the vegetable stock stirring once more to combine. Add the milk and the potatoes. Heat until the soup begins to simmer and then reduce the heat to medium-low, cover, and simmer for 10-15 minutes, stirring every few minutes, until the potatoes are fork-tender. 

Add the cheddar cheese, Greek yogurt, Cajun seasoning, salt and pepper, mix to incorporate throughout. Taste and adjust the seasoning as needed.

Serve with your favorite toppings.


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