CREAMY POTATO SOUP

What says comfort better than a hearty bowl of soup?

When the weather gets chilly, there is no better way to warm up than with a bowl of soup especially if it has potatoes in it.

I remember when I was a child, a warm bowl of potato soup was always waiting for me on the table whenever I felt like I was coming down with a cold. It did wonders as it made me feel better in an instant – that and my mom’s sponge bath!

Now that I’m a mom myself, I’ve never forgotten the magic of the potato soup. I’ve been busy in the kitchen making nutrient-dense meals, and when my child caught the bug recently, I made sure she had some, too.

The potato soup is, more often than not, already the main dish. I make it extra filling by adding more vegetables into the broth – it’s nutritional value would depend on the ingredients. It’s easy to make and all that you need are almost always already available in the pantry. Cooking it doesn’t require a huge amount of time. This is why I love making it from scratch.

Did you know that potatoes are more energy-packed than any other popular vegetable and have even more potassium than a banana? With just 110 calories, one medium, skin-on potato (about 5.3 oz) provides 30% of your daily value of vitamin C, along with the complex carbohydrate, potassium and energy you need to perform at your best.

Potatoes have become a staple in nearly every cultural cuisine that they’re uniquely suited to deliver today’s most-craved global flavors. Whether you’re looking for a comforting classic or a new contemporary cuisine with potatoes, the possibilities are endless.

Here’s a quick and easy Creamy Potato Soup recipe that’s not only comforting, but also loaded with flavors even with just a handful of ingredients.

Ingredients:

3 tablespoons butter unsalted

1 medium yellow onion chopped (about 1.5 cup/200g)

3 large garlic cloves minced

⅓ cup all-purpose flour (42g)

1 kg U.S. russet potatoes peeled and diced

4 cups chicken broth (945ml)

2 cups milk (475ml)

⅔ cup heavy cream (155ml)

1 ½ teaspoon salt

1 teaspoon ground pepper

Directions:

1. In a large pot, melt the butter over medium heat. When the butter is melted, stir in the onions, carrots and celery. Stir occasionally until they start to soften.

2. Put the all-purpose flour over vegetables and stir to coat. Pour in milk and cream. Stir until there are no lumps in sight. Use whisk if needed.

3. Add diced potatoes along with chicken broth, milk, heavy cream, salt and pepper. Stir well.

4. Bring to a boil and cook until potatoes are tender when pierced with a fork This will take around 10 minutes.

5. Reduce heat to simmer. Adjust taste with more salt and pepper as needed.

6. Serve warm.

We often think of having soup when we’re feeling under the weather, but with nutritious ingredients, eating it can actually help keep us from getting sick.

Do you have a favorite potato soup recipe? I recommend you use fresh potatoes from the U.S. to ensure that you’re getting top quality potatoes. The russets and fingerlings are now available in supermarkets and groceries nationwide.

For more information on U.S. potatoes, visit http://www.potatogoodness.ph or like and follow Potatoes USA-Philippines on Facebook and Instagram.