Creamy Potato Soup

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This soup is one of Dylan's favorites, and he requests it frequently. I am happy to oblige. It is pretty easy to put together, and it always tastes great. It is a convenient option to serve if you have friends over as well. Pick up a few loaves of crusty baguette bread, and maybe some salad supplies, and you have a great meal.

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Creamy Potato Soup

Ingredients

2 tablespoons butter

1/2 of an onion, diced

2 large carrots, diced

2 ribs celery, diced

3 cloves garlic, diced

1 sprig rosemary chopped

1 teaspoon salt

6 large Russet potatoes, peeled and cut into large cubes

8 cups chicken stock

1 cup sour cream

1 teaspoon salt

1 teaspoon pepper

For Serving—shredded cheddar cheese, sliced green onions, and crumbled bacon.

Directions

Add butter to large pot on medium high heat and let it melt.

Add carrot, onion, celery, garlic, and rosemary. Sauté veggies until onions are soft, about 10 minutes.

Add potatoes and stock. Cook on medium-high until potatoes are very tender, about 20 minutes. If the soup seems thin, let it boil for another 10 minutes or so.

Turn off heat, stir in sour cream and puree with immersion blender until creamy and smooth. Season with salt and pepper and stir to combine.

To serve, ladle into bowls and top with crumbled bacon, shredded cheddar cheese, and sliced green onions.