"No Cream" Creamy Potato Soup
I had "no cream" potato soup at a restaurant and challenged myself to recreate it. After some research and a bit of trial and error I decided it was ready to share.
The trick to getting a super creamy texture is to puree cooked potatoes in a blender before adding back to the pot to finish the soup. I use frozen Steam n' Mash potatoes to make this effortless :)
"No Cream" Creamy Potato Soup
1/4 Cup olive oil
1 Medium yellow onion, diced
3 Cloves of garlic, crushed
1/4 Teaspoon fresh thyme, chopped
1 Package Ore-Ida Steam n' Mash cut Russet potatoes
32 Ounces chicken broth
8 Strips of thick cut bacon
1 Cup sharp cheddar cheese, shredded
1/2 Cup chopped green onion
Salt and Pepper
Blender
Set the oven to 400 degrees.While the oven is preheating, line a cookie sheet with foil and place bacon on foil. Bake in the oven until crisp, about 15-20 minutes, checking frequently. Place cooked bacon on a paper towel to drain and cool, then crumble and set aside.
Heat olive oil in a soup pot then add yellow onion, garlic and thyme. Saute on low until soft and translucent for about 10 minutes. While sauteing the onion mixture microwave potatoes according to the package directions. Add onion mixture, cooked potatoes and 1/2 the chicken broth to the blender, blend until smooth and creamy. Return the potato mixture to the soup pot, add the rest of the chicken broth and season with salt and pepper. Warm through, then spoon into bowls and top with bacon, cheese and green onion.
Serves 4-6
The trick to getting a super creamy texture is to puree cooked potatoes in a blender before adding back to the pot to finish the soup. I use frozen Steam n' Mash potatoes to make this effortless :)
"No Cream" Creamy Potato Soup
1/4 Cup olive oil
1 Medium yellow onion, diced
3 Cloves of garlic, crushed
1/4 Teaspoon fresh thyme, chopped
1 Package Ore-Ida Steam n' Mash cut Russet potatoes
32 Ounces chicken broth
8 Strips of thick cut bacon
1 Cup sharp cheddar cheese, shredded
1/2 Cup chopped green onion
Salt and Pepper
Blender
Set the oven to 400 degrees.While the oven is preheating, line a cookie sheet with foil and place bacon on foil. Bake in the oven until crisp, about 15-20 minutes, checking frequently. Place cooked bacon on a paper towel to drain and cool, then crumble and set aside.
Heat olive oil in a soup pot then add yellow onion, garlic and thyme. Saute on low until soft and translucent for about 10 minutes. While sauteing the onion mixture microwave potatoes according to the package directions. Add onion mixture, cooked potatoes and 1/2 the chicken broth to the blender, blend until smooth and creamy. Return the potato mixture to the soup pot, add the rest of the chicken broth and season with salt and pepper. Warm through, then spoon into bowls and top with bacon, cheese and green onion.
Serves 4-6
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