Loaded with Carbs – this is a very comforting soup for a nice cold day! I don’t make this soup often just due to the fact I try not and eat many potatoes – because they are a starchy vegetable and is a HIGH GI food. Lately, I’ve been craving a cream soup – and happened to have found a small bag of baby potatoes sitting in my fridge that needed to be used up
Every Potato Soup Recipe is the same basics but sometimes there’s a twist of how you normally make it.
Here’s how I make my recipe:
CREAMY Potato Soup Recipe
Ingredients:
- 3lbs of small baby potatoes
- 1/2 cup of shredded carrots
- 4 green onions
- 1 pkg of bacon
- 5 cups of milk
- 1 cup of the heavier cream
- 1 8 ounces pkg of Cream Cheese
- 1/2 cup of salted butter (softened or room temp)
- 4 Cups of water
Directions:
Slice your baby potatoes with or without the skins, & carrots – I used a Vegetable mandolin
Boil your carrots, potatoes and throw your onions in a large pot
Cook until potatoes are tender
IMPORTANT DRAIN all liquid out.
While the potatoes/carrots is boiling: Cut up your bacon into small pieces and fry till well cooked ( cheat and use bacon bits if you want – or can skip but I think it adds a lot of flavours.
In a separate bowl Mix ( I used my kitchen aid mixer) and add the following ingredients: Softened butter, cream cheese – until mixed well: Add your cream and continue to blend and then slowly add your milk until well mixed.
Add Everything to your veggies pot ( Milk mixture & bacon) along with 4 cups of Hot water.
Bring it to another boil, and then simmer for another 30 minutes stirring every so often.
