My mom makes a potato soup with a thin milky broth, parsley, and potato chunks that has soothed many-a body on a cold winter day. My grandmother makes a cheesy, thick and creamy baked potato soup that sticks to your ribs. At our house, potato soup needs to be dairy free to be Pickle-friendly. So I concocted a recipe that brought all my potato soup heritage into one simmering soup pot. This Creamy Potato Soup is a meeting of the minds.
Smooth and well-seasoned, with an occasional bite of soft potato and a gentle punch from crushed red pepper, a bowl of this soup warms and fills on a chilly day. Yukon Gold (yellow) potatoes and a cup of white beans are the key to creating the creamy texture that will make you forget that you're eating free!
Creamy Potato Soup
3 tbsp. olive oil
2 cups chopped onion
2-3 cloves garlic, sliced
1 - 1 1/2 tsp. salt**
1/2 tsp. dried parsley
1/2 tsp. dried basil
1/4 tsp. black pepper
1/8 tsp. crushed dried red pepper flakes
4 cups homemade chicken stock**
5-6 medium-sized Yukon Gold (yellow) potatoes, peeled, cubed (about 5-6 cups)
1 c. Great Northern beans, well cooked
5 strips bacon, cooked and crumbled
1. In a large pot, saute onion and garlic in olive oil until onions are tender.
2. Add in salt, parsley, basil, black and red peppers. Stir in chicken stock and potatoes. Cover and bring to a boil. Reduce heat and continue to simmer steadily for 15-20 minutes or until potatoes are tender. Turn off heat.
3. Remove most potatoes from pan and place in a food processor with beans. Process until smooth.
4. Stir creamy potatoes back into broth and stir to completely combine. Stir bacon into soup or use as garnish.
**I use a homemade chicken stock in this recipe. When I make my homemade stocks, I season them with plenty of onion, garlic, salt and pepper. If I have a very strong flavored stock, I will use 3 cups stock and 1 cup water in this recipe. Depending on the flavor or seasonings of the stock you use, adjust the salt and seasonings accordingly.