How to make Perfect Potato Soup

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.

Cut the onion and celery into small pieces and place them in a glass bowl.

Peel and chop 4 cups of yellow potatoes from Idaho into small cubes, rinsing them off before cooking.

Heat a large pot over medium to high heat (around 4 to 5 on the stove).

Add 3 tablespoons of real butter to the pot and swirl to melt it completely.

Add the chopped onion and celery to the pot and cook until they are mushy and soft, with some browning on the edges.

Add 3 tablespoons of all-purpose flour to the onion and celery mixture and stir until it reaches a roux-like consistency.

Slowly add 2 cups of water to the mixture while stirring to maintain the roux consistency, being cautious of steam.

Once mixed, add the chopped potatoes to the pot and stir them into the mixture.

Add the remaining 2 cups of water until it reaches the level of the potatoes, mixing thoroughly.

Add 1 tablespoon of salt to the pot and stir well.

Cover the pot partially and turn the heat down to low to let the soup cook for 45 minutes, stirring occasionally to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens