Three Potato Soup
This Three Potato Soup recipe is made with a zesty creamy broth and a sweet and savory combination of Yukon gold potatoes, red potatoes, and sweet potatoes.
Foto: Gimme Some Oven — AliIngredients
- 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
Steps
Sauté veggies. Heat butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Add garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant.
Simmer. Add flour and sauté for 1 minute, stirring frequently. Add stock and stir until combined. Add milk and potatoes, and stir until combined. Continue cooking until the mixture reaches a simmer, but is not boiling. Reduce heat to medium-low, cover, and simmer 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.
Season. Once the potatoes are tender, stir in the cheddar cheese, Greek yogurt (or sour cream), and Old Bay. Taste and season with salt and pepper as needed.
Serve. Serve warm, garnished with your desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days.
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