Homemade Three Potato Soup
- Yield 6
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Homemade Three Potato Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 tablespoons butter
- 1 small white onion, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable stock or chicken stock
- 2 cups milk, warmed
- 1/2 pound red potatoes, diced
- 1/2 pound Yukon gold potatoes, diced
- 1/2 pound sweet potatoes, peeled and diced
- 1 cup freshly-shredded sharp cheddar cheese
- 1/2 cup plain Greek yogurt or sour cream
- 2 teaspoons Old Bay seasoning (or Cajun seasoning)
- fine sea salt and freshly-ground black pepper
- optional toppings: thinly-sliced green onions or chives, extra shredded cheese, sour cream
Method
Sauté veggies. Warm butter in a large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally, until soft. Tip in garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant.
Let it bubble gently. Tip in flour and sauté for 1 minute, stirring frequently. Tip in stock and stir until combined. Tip in milk and potatoes, and stir until combined. Continue cooking until the mixture reaches a let it bubble gently, but is not boiling. Lower heat to medium-low, cover, and let it bubble gently for about 10-15 minutes or until the potatoes are soft, stirring every few minutes so that the bottom of the pot does not burn.
Salt Once the potatoes are tender, mix in the cheddar cheese, Greek yogurt (or sour cream), and Old Bay. Taste and season with salt and pepper as needed.
Plate Plate warm, garnished with your desired toppings. Or, move to a sealed container and refrigerate for up to 3 days.
