Nana's EPIC Creamy Potato Soup Recipe
How to Make the BEST Potato Soup Recipe you've ever tasted! Our Soup with Potatoes, garlic, rosemary, sour cream, and parmesan cheese is easy to make, ultra-creamy, and so inviting. Give it a try!
Main Course, Soup
Yukon Gold potatoes
peeled and chopped
chicken base paste or bouillon powder
(or vegetable bouillon for vegetarian)
grated parmesan cheese
salt and pepper
Chop the onion, celery, and garlic. Then peel the potatoes and cut them into 3/4 inch chunks. Place the potato chunks in a bowl of cold water so they don't brown.
Place a large
7-8 quart pot
over medium heat. Add the butter. Once melted, add the onions, celery and minced garlic. Sauté for 3-5 minutes to soften, stirring each minute.
Drain off the water and add the potatoes to the pot. Add 8 cups fresh water, chicken base, and rosemary. Cover and simmer for 30 minutes, until the potatoes are fork-tender.
to gently mash approximately 1/3 of the potatoes. You want the soup base to be thick, but to still see plenty of chunks.
Stir in the sour cream, grated parmesan cheese, and parsley. Taste, then salt and pepper as needed. Simmer another 5 minutes to thicken. Serve warm with an extra sprinkle of parmesan and parsley.
SLOW COOKER POTATO SOUP INSTRUCTIONS:
Chop and sauté the veggies as directed in steps 1 and 2.
Then move the sauteed vegetables to a large 6-8 quart slow cooker. Add the potatoes, bouillon, rosemary and 8 cups water.
Slow cook on
low for 6-8 hours
, or on
high for 3-4 hours
Mash the potatoes a little. Then stir in the sour cream, parmesan, and parsley.
All images and text ©Sommer Collier for A Spicy Perspective