Best Cream Of Potato Soup Recipe How To Make Cream Of Potato Soup

Ingredients

2 lb. Yukon gold potatoes, about 4-5 medium, peeled and cut into 1/2-inch cubes

2 tbsp. extra-virgin olive oil 

1 medium yellow onion, diced

2 stalks celery, diced 

1 small carrot, peeled and diced

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced  

3 tbsp. all-purpose flour 

1 c. milk

1 c. heavy cream

3 c. low-sodium chicken or veggie broth

1 tsp. dried oregano

1/4 tsp. crushed red pepper flakes 

Preparation

Step 1In a medium pot over medium heat, add potatoes and cover with about 2” of water. Boil potatoes until just fork tender with a little resistance, about 5 minutes. Drain.Step 2 In another medium pot over medium heat, heat oil. Add onion, celery, and carrot and season with salt and pepper. Cook until soft, about 10 minutes. Add garlic, oregano, and red pepper flakes and cook until fragrant, 1 minute more. Step 3Sprinkle flour over veggies and stir to coat. Slowly pour in milk and cream and stir until no flour lumps remain. Add broth and about half of the par-cooked potatoes. Season with salt and pepper. Bring to a boil, then reduce heat and let simmer until potatoes are very soft and fall apart when pierced with a fork, about 10 minutes.  Turn off heat and use an immersion blender to blend soup until completely smooth. Step 4Return pot over medium heat and add remaining potatoes. Bring to a boil, then reduce heat and simmer, stirring often, until potatoes are soft, 5 minutes.

Have you made this yet? Let us know how it went in the comments below!