here is a recipe for Potato Soup:
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup chopped fresh chives
Instructions on how to Make Potato Soup at Home:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the chicken broth and potatoes to the pot. Bring to a boil, then reduce heat to low and simmer until the potatoes are tender, about 15 minutes.
Stir in the milk and cheddar cheese. Heat until the cheese is melted and the soup is heated through.
Stir in the sour cream and chives. Serve hot.
For a richer flavor, you can use half and half or heavy cream instead of milk.
If you don’t have chives, you can use another type of fresh herb, such as parsley or dill.
To make the soup ahead of time, simply cook it according to the instructions and then let it cool completely. Store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the soup over low heat until it’s warmed through.