Savory Smashed Potato Soup

  Usually when I am hungry for Potato Soup, I want the loaded Baked Potato kind.  You know, sour cream, cream cheese, cheese, bacon and green onions??? Mmm!

  This time I was NOT wanting something so rich. So I called my BFF, Kasey, and she shared this amazing “restaurant quality” Potato Soup that they love.  It was AMAZING!

  My favorite part about this recipe, is that you actually keep out 1/4th of your cooked, cubed potatoes to make a quick mini batch of mashed potatoes.  You stir them into the soup as a thickening agent.  Did I already say AMAAAZING?!?!?!??!

Savory Smashed Potato Soup

{Click title to print recipe}

Smashed Potato Soup txt

Ingredients

  • 6 whole Baking Potatoes, Peeled And Cubed
  • 1 stick Butter
  • 4 whole Carrots, Peeled Then Thinly Sliced
  • ½ whole Onion, finely chopped
  • 3 cloves Garlic, Pressed
  • 3 Tablespoons Flour
  • 1 teaspoon Salt
  • ½ teaspoons Fresh Cracked Pepper
  • 1 T. Parsley
  • 14 ounces, fluid Chicken Broth
  • 1 pint Half-and-half
  • Mashed Potato Fixin’s Of Your Choice: Salt, Pepper, Milk, Butter And Sour Cream

In a large family sized skillet, cover cubed, peeled potatoes in salted water and boil until just fork tender.
In a large soup pot, melt 1 stick butter. Add onions, garlic and carrots. Sautee until soft. Add flour, parsley, salt and pepper, and stir until well coated. Pour in 1 can chicken broth and bring to a rolling boil, then reduce heat to medium, stirring often until broth thickens. {this part can take 8-10 minutes}
Check your potatoes, a fork should JUST slide into the potato easily, we don’t want them to mushy. Drain potatoes carefully and remove 3/4 of the potatoes into your soup pot. Smash remaining 1/4 potatoes well, some lumps are ok, and add in all your favorite mashed potato fixins. I did milk, sour cream and salt and pepper. When your mashed potatoes are soft and fluffy, scrape them into your soup pot and carefully stir everything.
Add one pint half and half and warm. Do not boil again, or it will scorch. Salt and pepper again, to taste.
Enjoy this amazing soup!

Potatoes will continue to absorb the soupy liquid, so when reheating, be sure to add water or milk until it is soup consistency once again.

YUM!

~T

Smoky Potato & White Cheddar Cheese Soup

   Butter sauteed Leeks give this soup incredible flavor, coupled with the smoky paprika and you have achieved Soup Heaven!!!

Smoky Potato & White Cheddar Cheese Soup

(adapted from a Pampered Chef recipe emailed to me)

Smoky Potato Soup text

Ingredients

  • 2 whole Leeks, White And Light Green Parts Only
  • 1 whole Onion, Roughly Chopped
  • 5 whole Cloves Of Garlic, Pressed
  • 2 Tablespoons Butter
  • 2 teaspoons Smoky Paprika
  • 3 pounds Yukon Gold Potatoes, Washed And Cubed
  • 4 cups Chicken Broth
  • 2 cans Great Northern Beans, Drained And Rinsed
  • 2 cups Milk
  • 8 ounces, weight Extra Sharp White Cheddar Cheese, Cubed
  • Salt, Pepper And Garlic Powder, To Taste
  • Chives, Smoked Paprika And Sour Cream For Garnish

1. Wash and cut leeks in half lengthwise and thinly slice crosswise.
2. In a large stock pot, melt butter and saute leeks, onion, and garlic until tender. Add cubed potatoes, cook 2 minutes more, stirring constantly. Add chicken broth and cover, cooking for about 15 minutes, stirring occasionally. Check to see if potatoes are fork tender. If so, proceed by adding drained beans and cooking a few minutes more.
3. Using your immersion blender, puree soup until few chunks remain.
4. Add milk and cheese cubes, stir and heat carefully through. You don’t want the soup to scorch or curdle, so keep your heat pretty low until soup is just simmering. Add salt, pepper and garlic powder to taste.
5. Serve soup piping hot. Garnish with sour cream, chives and paprika.

Would be great served with some crusty french bread!

I am SO excited it’s SOUP season!!!!  :)

~T