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Creamy Potato Soup Recipe

[ 0 ] June 6, 2016 |

Creamy Potato Soup Recipe

Creamy Potato SoupCreamy Potato Soup, or Cream of Potato Soup, or what I call just your basic potato soup, is an all-time favorite soup that you can jazz up in all sorts of ways – by simply adding whatever may suit your fancy…

Bacon, crab meat, shrimp, cheese, and just about anything can be added to your potato soup to make a wonderful meal.

In this recipe, we added fresh crab meat and topped it with grated cheddar cheese.
Here’s how we did it…

Creamy Potato Soup Ingredients

Frozen seasoning blend

Frozen seasoning blend

3 tablespoons butter
1 and ½ cups Cajun Trinity (or one 10-ounce bag Seasoning Blend)
1 tablespoon minced garlic
3 tablespoons all-purpose flour
3 cups chicken stock (can substitute vegetable stock)
5 cups red potatoes (diced)
2 cups half and half (or heavy cream)
1/8 teaspoon nutmeg

Other seasonings (to taste):
Tony’s Creole Seasoning
salt

Tony Chachere's Creole Seasoning

Tony Chachere’s Creole Seasoning

white pepper

Optional:
½ pound crab meat

Toppings (optional)
green onions (chopped)
cheddar cheese (grated)

How to Make Creamy Potato Soup

Melt the butter in a large pot.

Add the Cajun Trinity (onion, celery, bell pepper) and minced garlic.

Sauté for a few minutes to soften the vegetables.

Add the flour and stir to blend it in thoroughly.

Add the chicken stock.

Add the diced potatoes.

Add seasoning to taste (Tony’s, salt)

Boil for 20 minutes.

Add half and half.

Add nutmeg (and white pepper if desired)

Simmer on low for about 10 minutes.

You now have a delicious Creamy Potato Soup (or basic cream of potato soup).

This is when you would add whatever extra ingredient that you’d like – crab meat, bacon, cheese, etc.)

For a Creamy Crab and Potato Soup, we added:

Fresh Louisiana Crab Meat

Fresh Louisiana Crab Meat

Add crab meat.

Add more seasoning to taste if desired (Tony’s, salt, white pepper)

Heat for about 5 minutes to warm up the crab meat.

Serve in a nice bowl and top with chopped green onions and grated cheddar cheese.

This is good stuff friends!

Laissez les bons temps rouler!

Beryl

P.S. – Please let us know what you think by adding your comments and/or questions in the “Leave a Reply” section below.

Beryl Stokes

Beryl Stokes

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Category: Other Recipes

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