How To Make Potato Soup 3-Ways | Rachael Ray

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides good fats.

Melt 4 tablespoons of butter in a large pot.

Dice 1 large onion and add it to the pot.

Add 2 cloves of garlic (optional) to the pot.

Sprinkle in 1/4 cup of flour and stir to avoid a paste.

Add chicken stock to the pot and bring it to a boil.

Pour in warm milk.

Chop and add potatoes to the pot, cooking for roughly 15 minutes depending on size.

In a separate bowl, mix 1 cup of sour cream with 1/4 cup of prepared horseradish and 2 tablespoons of black pepper.

Brown leftover corned beef in a small amount of high-temperature oil.

Steam 2 cups of broccoli florets with a splash of water and a little salt, covered, until water evaporates.

In the drippings from the corned beef, add a little butter, 1 large shallot, and half a tiny head of savoy cabbage, seasoning with salt and caraway.

Sauté the cabbage and shallot until tender and lightly browned.

Heat up milk and thicken with a cornstarch slurry made from 1 tablespoon of cornstarch and a splash of water, whisking together.

Season the milk with nutmeg, white pepper, paprika, and Worcestershire sauce.

Add the crispy corned beef back to the pot.

Melt in 1 cup of cheese into the soup mixture.

Add 1/2 cup of sour cream or Greek yogurt to the potato mixture and a pinch of cayenne pepper.

Blend the soup until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens