Cream Of Potato Soup
This is a wonderful and delish comfort food and its perfect for cold weather. It is a meatless Monday at Katherines Corner today, Be sure to read my tid bits at the bottom for alternatives too!
What You Need
4 Large potatoes (cleaned, peeled and cubed) divided
3 Stalks celery (finely chopped)
¼ Cup green onions (about three) tops and bottoms ( finely chopped)
4 Cups chicken broth
1 Cup corn ( fresh canned or frozen)
2 ¼ Cup milk (cream or half and half)
2 Tbsp. Butter (unsalted)
¼ Cup flour (or instant mashed potatoes)
Salt and pepper
Large saucepan or soup pot with lid
Blender (or food processor)
Lets Make It! In a saucepan (soup pot) over medium heat ,melt the butter and add green onions and celery, sauté for 5 minutes. Add chicken broth and potatoes, increase heat to medium high and bring to a boil. Stirring occasionally. Reduce heat to low , cover and simmer 20- 25 minutes (until potatoes are tender.) Remove from heat to cool. Transfer to a large bowl. Reserve a few potatoes on the side ( for adding at the end). Using a ladle place soup into the blender ( you will need to work in batches) blend until smooth and return to pot. Add milk and corn and heat until it starts to bubble around edges, add reserved potato chunks and stir well. Gradually add flour (or instant mashed potatoes) stirring well to blend and thicken ( if you like it thicker just add a little bit more). Add salt and pepper to taste and serve.
**Katies’ Tid Bits- add diced ham or cooked bacon bits. To make gluten free use homemade chicken stock or gluten-free packaged broth. If vegetarian use a milk substitute ( soy, etc) and vegetable stock.
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