Creamy Potato Soup
This creamy potato soup is a perfect easy weeknight meal for those cool fall days when you need something warm and comforting. Full of organic vegetables, organic cream, and bone broth, you're getting lots of nutrients, and lost of flavor in one meal.
30 minutes
1 hour
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 27036 |
| Fat: | 83 g |
| Carbohydrates: | 6253 g |
| Protein: | 725 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 2 Tbsp 2 Tbsp 2 Tbsp Butter, Unsalted
- 1 cup 1 cup 1 cup Celery, diced
- 1 cup 1 cup 1 cup Vidalia Onion, diced
- 1 cup 1 cup 1 cup Carrots, diced
- 2 tsp 2 tsp 2 tsp Primal Palate Seafood Seasoning
- 1 pint 1 pint 1 pint Heavy Whipping Cream, Organic
- 4 cups 4 cups 4 cups Potatoes, White, peeled russet potatoes, chopped
- 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
- 2 cups 2 cups 2 cups Chicken Stock, free range, organic
- 5 whole 5 whole 5 whole Bacon, 5 strips of bacon
- 2 Tbsp 2 Tbsp 2 Tbsp Chives , finely chopped, for garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium sized soup pot, heat the butter over medium heat.
- Once the butter is melted and starting to bubble, add the celery, onion, and carrot to the pot.
- Cook the veggies over medium heat, while stirring frequently to avoid burning, until they soften, about 10 minutes. Turn the heat to medium-low if the veggies are starting to burn.
- Season the veggies with 2 teaspoons of Seafood Seasoning, and stir to combine.
- Add the heavy cream to the pot, and stir to combine. If you lowered the heat, turn it back up to medium so that the cream starts to bubble.
- Add the chopped potatoes, and stir. Seasoning with additional pink salt if desired.
- Add the chicken stock, and stir to combine all ingredients. The soup will look a lot thinner at this point, that is okay.
- Allow the soup to come to a boil, and then turn down to low. Let the soup cook for an hour with the lid partially on the pot. Once the soup has thickened, and the potatoes are fork tender, the soup is finished.
- While the soup is simmering, fry the bacon on the stove top. Allow the bacon to drain on a paper towel.
- Finely chop the bacon, and stir into the soup after the soup has simmered for an hour.
- Serve and garnish with some chopped chives on top.
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Creamy potato soup recipe is my all-time favorite. I prepare it often. But last time my stock of butter was exhausted so I used ghee. I was wondering does ghee taste like butter? to my surprise, I found ghee tastes better than butter. Ghee is dairy allergy risk-free and offers lots of nutritional benefits.
https://milkio.co.nz/does-ghee-taste-like-butter/