Homestyle Potato Soup
“Potato soup…don’t that sound good?”, my mom would often ask before whipping up her beloved earthy and easy version that was both light, satisfying and at times seemed almost medicinal. Don’t skimp on the onions or the celery, which are key to this soup’s rich flavor. I sometimes like to combine some fresh leeks with the onion.
- 3 Tbs. butter
- 1 Tbs. olive oil
- 2 cups chopped onion or a combination of chopped leeks and onion
- 1 cup chopped celery
- 2 cloves garlic minced
- 4 cups peeled and cubed potatoes
- 1 Tbs. fresh thyme leaves or 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. ground pepper
- A couple of dashes of celery seed optional
- 4 cups low-sodium chicken or vegetable stock
- 2/3 cup whole milk
- In a large pot, heat butter and olive oil over medium heat.
- Sauté onions, celery and garlic until softened and a little translucent, about 10 minutes.
- Add potatoes and thyme, season with salt, pepper and celery seed, and cook a little bit longer, a couple of minutes.
- Add broth, bring soup to a boil. Reduce heat and simmer for 15 to 20 minutes or until potatoes are tender, but not falling apart.
- Add milk and heat through. Taste and season with additional salt and pepper as needed.
- To add extra creaminess to the soup, ladle out about 1-1/2 cups of the soup’s solids, puree them in the blender and add back into the soup.
- Garnish with sprigs of thyme. Serve with crackers.
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