A creamy, thick, hearty soup made with potatoes, chicken broth and milk.
In a large soup pot over medium heat add butter and onions. Saute until onions are slightly softened, about 5 minutes.
Add potatoes and chicken broth. Bring to a boil, and simmer uncovered until potatoes are fork tender about 20 minutes.
With an immersion blender, blend potato soup until creamy. Stir in salt, pepper and milk. On low heat simmer for about 10 minutes.
Add soup to a bowl and top with additional toppings.
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Awesome soup! We loved it, although my kids thought it was a bit too peppery. We might cut the pepper in half if we make it for them again. My husband and I, on the other hand, loved the zip that the pepper provided!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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Jenelle Miller on 11.16.2012
next time I might not use the immersion blender; I may just use the potato masher so that there is texture.