The Ultimate Creamy Potato Soup Sugar Spun Run Add veggies and broth to pot: combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste. bring to boil: cover pot and bring to a boil over medium high heat (it will take about 10 minutes to reach a boil). Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. i like a fairly small dice, about 1 2 inch. place in a stock pot or 3 quart pot. if you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine. peel the carrots and dice about the same size as the potatoes. add to the pot.
Creamy Potato Soup Recipe Video A Spicy Perspective Add diced onions and cook for about 5 minutes, until tender and translucent. stir in the chopped garlic and fresh thyme leaves and cook until fragrant, about 1 minute. add the chicken broth and diced potatoes to the pot. after the mixture begins to boil, cook for 10 minutes or until the potatoes are fork tender. 6 add the potatoes and bay leaf, then cook, partially covered, until the potatoes are fork tender, about 20 minutes. 7 turn the heat down to low, remove the bay leaf, and stir in the cream and cheese. 8 taste for seasoning, then adjust with more salt and pepper as needed. 9 serve with fresh herbs on top. In a soup pot or dutch oven, cook the bacon over medium heat until crispy. transfer the bacon to a paper towel lined plate leaving the bacon fat in the pot. add the onions to the bacon fat and cook over medium heat until they begin to soften without browning, about 4 to 5 minutes. stir in garlic and cook for one minute longer or until fragrant. Remove bacon pieces and set aside, leaving the fat in the pot. add butter and chopped onion and cook over medium heat until onions are tender (3 5 minutes). add garlic and cook until fragrant (about 30 seconds). sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
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