Winter is here! It’s January and that means snow and cold nights. Great time for potato soup to warm you up. But watch out! This ain’t your weight watching potato soup. But I say all in moderation, right? This soup is really good and you can make it as chunky or smooth as you like it.
This past weekend was my birthday. It was a great weekend. We didn’t do anything big since it was cold and snowy. We had pizza and a movie on Friday night and then my hubby took me out for a nice dinner Saturday night. It started snowing when we left dinner so we went to Starbucks and then back to the house to relax by a fire in the fireplace. It was just the perfect relaxing weekend.
It does take some time but it’s so worth it. I love this soup. Especially when there’s snow on the ground and you just want something warm and comforting.
Enjoy and stay warm.
By: Aromatic Delights
Makes 6 servings
1/2 cup butter
1 cup diced white onion
1 bunch green onions
1/3 cup all-purpose flour
3 cups chicken broth
2 cups low fat half-and-half
5-6 large red potatoes, peeled and diced
8 ounces light sour cream
8 ounces cheddar cheese
1 tsp salt
¼ tsp pepper
In a large pot cook potatoes until soft to fork but not mushy.
In a large Dutch oven or large kettle over medium heat, melt butter. Add diced white onions, cook until tender. Add in green onions and flour, stir until blended, about 2 – 3 minutes. Stir in chicken broth, cover and continue cooking, stirring frequently until mixture is thickened. Stir in half-and-half, diced potatoes, salt, pepper, and cheese. Blend or smash about half, leaving some chunks for slightly chunky soup. Stir in sour cream. Let soup cook for 5-8 more minutes until hot. Garnish with cheddar cheese or green onions.
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