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Karyn Sunohara, RD and Chef

Potato Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tbsp butter/margarine
  • 1 tbsp all purpose flour
  • 1/2 onion finely chopped
  • 1 garlic clove minced
  • 4 potatoes cubed
  • 2 cups vegetable/chicken stock
  • 1 cup half & half cream/whipping cream
  • 1 cup White kidney beans rinsed and drained
  • Pinch dried thyme
  • Salt & pepper to taste
  • Garnish
  • 2 green onions finely chopped
  • 3/4 cup cheddar cheese
  • 2 slice of cooked bacon chopped, optional

Method
 

  1. Melt butter over medium heat in a large pot. Add the chopped onion and cook until onions are clear in colour.
  2. Add in the flour and stir for a minute. add garlic and cook for 1 minute. Slowly stir in chicken stock. You can use a whisk to get the lumps out.
  3. Add potatoes, thyme, salt, and pepper. Cook for 1 minute, add rinsed and drained white beans, and cream. Bring to a boil.
  4. Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender.
  5. Use an immersion or countertop blender to blend the soup until consistency you like.
  6. Garnish with green onions, crumbled bacon and cheddar cheese.
  7. Serve warm and enjoy!

Notes

This can be stored in the fridge for up to 5 days.
Dairy free options - vio life cheese, dairy free milk
Vegetarian options: omit bacon, use dairy free butter, dairy free milk