Potato Soup

Prep Time: 15 mins

Cook Time: 25 mins

Yield: 6 Servings

You Will Need

• 1 tbsp olive oil
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 onion, diced
• 4 potatoes, peeled and diced
• 1⁄2 tsp smoked paprika or chili powder
• Salt and ground pepper to taste
• 4 cups low-sodium vegetable broth (sub chicken if you prefer)
• 1 cup milk
• 3 tbsp all-purpose flour
• 1/4 cup heavy cream
• 1 tsp fresh cilantro, chopped
• 1 cup your favorite cheese, grated (optional)
• 6 slices crisp bacon, chopped (optional)

Instructions

• In a large stock pot, heat oil over medium heat.
• Add the carrots, celery, and onions. Stir and cook for approx. 2 minutes.
• Add the diced potatoes. Stir together and cook for about 5 minutes.
• Stir in paprika and season with salt and pepper.
• Pour in the broth and bring it to a gentle boil cooking until the potatoes are tender, about 10 minutes.
• Whisk the milk and flour together and add to pot. Stirring together to combine.
• Cook for another 5-8 minutes at simmer. Stir in cream.
• Taste and add additional seasoning if needed.
• Serve warm garnished with cilantro, cheese, and bacon (if using).