Turning Over A New Leaf + A New Potato Soup Recipe

It’s full on fall here, which means I have been helping myself transition into this cooler weather by making alllll the comfort foods! I will readily admit that I am NOT a gourmet chef and am NOT a fancy cook either. I literally make passed down recipes on REPEAT and rely on the fact that my mom and grandma are just one phone call away if I need a little help! However, I love sharing tried and true recipes with friends so I thought…why not share them with all of you too!

If you’ve been here for a while you know that back in July I shared about Why We Stopped Eating Out and a few ways we have gotten creative in the kitchen. But most recently, I have stepped away from doing a lot of social media things (see most recent post here for more about that) and in doing so it has given me the time to experiment a bit in the kitchen. So with this turning over of a “new leaf” (so to speak) and embracing what’s right in front of me, I thought I’d share this delicious potato soup recipe that I discovered (and modified a bit) with all of you!

The original recipe can be found HERE (and if you are a visual person I would highly recommend checking that source out!) but my version can be found below!

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Chunky Potato Soup

Ingredients:

• ▢ 4 tbs of butter

• ▢ 1 yellow onion, diced

• ▢ 3 cloves garlic , minced

• ▢ 3 tbsp all purpose flour

• ▢ 5 cups chicken broth

• ▢ 2 cups whole milk

• ▢ 3 lbs potatoes, peeled and diced

• ▢ 1 red pepper, diced

• ▢ 1 can of whole kernel corn, drained

• ▢ salt & pepper, to taste

• ▢ 1/2 cup sour cream

• ▢ 1 cup mild cheddar cheese, shredded

Directions:

• Melt butter over medium-low heat.

• Saute Onion: Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds or until fragrant.

• Add Flour: Stir in the flour and allow this to cook for about 2-3. This cooks the flour.

• Create Broth: Pour in the chicken stock, and milk. Add in the diced potatoes, corn, red peppers, salt and pepper. Stir to combine.

• Simmer: Bring the pot to a simmer and cook stirring occasionally until the potatoes are softened and easily mashed.

• Blend: Turn heat off and using an immersion blender or blender, blend the soup until some of the potatoes are blended, be careful not to overblend, leave chunks of potato in the soup. IF you don't have an immersion blender then carefully pour portions of the soup into a blender or food processor and blend until smooth. Return soup to the pot after blending. *I added a little more whole kernel corn into the soup at this point as well.

• Add Final Ingredients: With the heat still off, stir in the sour cream and shredded cheese. Stir to combine.

ENJOY!