Creamy Potato Soup Recipe

 

 

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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.

 

 

 

 

 

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