Creamy Potato Soup

Dinner was so good the other night...  Creamy potato soup that I jazzed up according to individual tastes...  I loved it, the kids loved it, my husband went back for seconds (which is very rare for him)!

potato soup topped with cheddar cheese

Creamy Potato Soup

adapted from this recipe

12 potatoes, peeled and cut into 1" cubes

1/2 c. butter
1 medium red onion, diced

2-3 cloves garlic, minced
3/4 cup all-purpose flour
8 cups (64 oz.) vegetable (or chicken) stock

kosher or sea salt, to taste
fresh ground black pepper, to taste
1 1/2 cups heavy cream

Boil potatoes in a large stock pot in salted water about 20 minutes, or until fork-tender.  Set aside.

In the same pot, melt butter and sauté onions and garlic over medium heat until softened and translucent.  Stir in flour and cook for about a minute.  Whisk in vegetable stock and continue stirring until most of the lumps of flour are gone.  Add half of the potatoes to the pot and puree using an immersion blender (or carefully using the blender you use for smoothies...  just be sure to cover it with a towel to avoid any hot liquid spattering).  Loosely mash the remaining potatoes with a spoon and stir into the soup.  Season with salt and pepper to taste. Stir in heavy cream and serve as is, or top with whatever sounds good to you!

Enjoy!

The kids and I had our soup with leftover broccoli,

chopped carne asada and a little sharp cheddar.

Yummy!