Creamy Riced Potato Soup
Creamy Riced Potato Soup
Ingredients
- 2 pounds russet potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- 1 yellow onion, medium, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons fresh chives, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 2
While the potatoes are cooking, melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the pot and cook for 1 minute more until fragrant.
⏱️ 1 min
- 4
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 6
Once the potatoes are drained, pass them through a potato ricer directly into the simmering broth mixture. Stir gently to combine.
⏱️ 3 min
- 7
Stir in the heavy cream and milk. Heat through gently, being careful not to boil, until the soup is creamy and warmed through, about 5 minutes.
⏱️ 5 min
- 8
Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped chives before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Riced Potato Soup
- 2 pounds russet potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- 1 yellow onion, medium, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons fresh chives, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 2
While the potatoes are cooking, melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the pot and cook for 1 minute more until fragrant.
⏱️ 1 min - 4
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 6
Once the potatoes are drained, pass them through a potato ricer directly into the simmering broth mixture. Stir gently to combine.
⏱️ 3 min - 7
Stir in the heavy cream and milk. Heat through gently, being careful not to boil, until the soup is creamy and warmed through, about 5 minutes.
⏱️ 5 min - 8
Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped chives before serving.
⏱️ 2 min