CREAMY POTATO SOUP - How to make CREAMY POTATO SOUP Recipe

Scrumptiously hearty CREAMY POTATO SOUP...a sure way to warm the soul and beat these winter blues!! Click on "Show more" below for recipe...

CREAMY POTATO SOUP:

• 2 cups chicken broth
• 2 teaspoons canola oil
• pinch of cayenne pepper
• 3/4 cup celery, thinly sliced
• 2 tablespoons butter
• 1/2 teaspoon fresh cracked pepper
• 1 cup milk
• 3/4 cup carrots, thinly sliced
• 3/4 cup onions, diced
• 2 teaspoons kosher salt, more or less if needed
• 6 cups potatoes, peeled & diced

Additional liquid maybe used to thin soup to your liking :)

TOPPINGS FOR SOUP:

• crispy bacon bites
• Shredded cheddar cheese
• freshly chopped chives
• sour cream

1. In a large Dutch oven or heavy pan, over medium heat, heat canola oil.
2. Add celery, onions and carrots, vegetable will sizzle. Cook for 6-8 minutes until sides of vegetables begin to turn a light golden brown in color.
3. Add potatoes to vegetables. Slowly add chicken broth. Bring to a boil on high, reduce heat to medium and cook, covered, for 18-22 minutes or until potatoes are tender.
4. Turn off heat. Add butter, then milk. Bring to a simmer.
5. Using a folk, mash half the cooked potatoes, on the side of pan, for a thick hearty soup.
6. A food processer or blender maybe used to puree potatoes instead of fork.
7. One (1) cup of additional liquid maybe needed to thin soup to your liking.

Serve CREAMY POTATO SOUP with your favorite topping.

Store in airtight container and store in refrigerator up to 3 days.