Cream of Potato Soup is a traditional American recipe for a classic soup of potatoes in a milk and chicken stock base flavoured with herbs. The full recipe is presented here and I hope you enjoy this classic American version of: Cream of Potato Soup.
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Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp butter
4 medium potatoes, peeled and diced
250ml chicken stock
40g chopped fresh parsley
1/4 tsp dried thyme, ground to a powder
1/4 tsp celery seed
salt and pepper, to taste
360ml milk mixed with 2 tbsp plain flour
Method:
In a large pan, melt the butter and cook the onions and garlic until the onions are soft and translucent (about 5 minutes). Add the potatoes, chicken stock, parsley, thyme, celery seed then season with salt. Bring to a boil then turn the heat down and simmer for 15 minutes, stirring occasionally. Add the milk and flour mixture to the pan, with constant stirring cook for 1 minute then take off the heat.
Allow the soup to cool slightly then purée half the soup in a blender. Return the puréed soup back to the pot and place back on the heat. Simmer on low heat, stirring often, until the soup thickens. Serve hot with crusty rolls.
