I’m not feeling particularly chatty right now but I do want to share this recipe. Well, I really just want to write it down before I forget it because it came fully from my head and easy come easy go! This soup is really good and really hearty. Even my son, the picky eater, liked it although he didn’t eat much of it.
Creamy Potato Soup
2 tbsp vegetable oil
4 garlic cloves, crushed
1/4 tsp dried oregano
1/8 tsp ground cumin
4 medium russet potatoes, peeled and cubed
chicken stock/broth, approximately 3 cups
1 cup heavy cream
salt and pepper to taste
grated Cheddar cheese
Heat the oil in a large heavy pot over medium heat. Add the garlic, oregano and cumin and cook, stirring, for approximately two minutes taking care not to burn the garlic. Add the diced potatoes and cook, stirring, for a further two minutes. Add enough chicken broth to cover the potatoes. Bring to a boil, cover and cook until the potatoes are tender; approximately 15 minutes.
Remove the pot from the heat and using an immersion blender, blend until smooth. If you prefer some texture blend until only a few pieces of potato remain whole. Add the cream and whisk well to combine. Check for seasoning and season with salt and pepper as needed. Return to the stove and cook until heated through.
Ladle the soup into serving bowls and top with the bacon, cheese and scallions. Serve immediately.
I’m not gonna lie, Matt and I ate everything except for the small bowl The Monkey had. It was good. I felt like I needed a nap after that meal. The scallions came from my very own Square Foot Garden!
Jeanne @ CookSister!
I love the “loaded” bit! Any potato soup is good, but loaded is better 🙂 Gorgeous pics too!
I know this post is kind of old, but I just wanted to say that I made this soup last night and it was fantastic. The cumin added just the right flavor note to the soup. Thanks so much for sharing!