Winter cold finally hit the south. Finally. Almost 80 degree temperature on Christmas day was crazy. I do have to admit a small part of me liked it. Wearing flip-flops in December sure was nice. I almost broke out shorts yet compromised with jeans and short sleeve shirts. Anyway, the temps changed to below freezing at night and mid-40’s during the day. I needed something warm and comforting. A bowl of Creamy Potato Soup hit the spot.
There’s a chill across our den too. I never noticed it as much until we got new furniture. Cold air flows down and out of the fireplace and across the floor. I’m now directly in the path of it because of sitting and working on the love seat instead of the couch. Why cold air? We don’t turn on our fireplace. It’s a gas one and natural gas definitely is not as cheap as it was 20+ years ago. A few days of running it and our gas bill would be insane.
Creamy Potato Soup is a small batch recipe. It makes two or three servings, possibly four if served in cups. It’s lightly flavored with green onion and celery. I garnish it with sliced green onions. Shredded cheese would also be a nice topping. The soup is decadent and a splurge since it is made with milk, cream, and butter. Everything in moderation, right? Balance it with a simple green salad.
What soup warms you on a cold day? One of my favorites and the most popular soup I’ve shared is Turnip Green Soup. I’m still amazed at how it often it is in my top recipes. It makes me wonder what will be my top recipe for this year. What a fun and tasty food journey to come. Stay tuned…
Creamy Potato Soup
- 3 medium russet potatoes peeled and cut into small cubes
- 1 cup water plus more if needed
- 2 green onions white and light green part only, sliced
- 1/2 celery stalk diced
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 cup whole milk
- 1/2 cup half-and-half
- 1/4 cup unsalted butter
Place potatoes in a medium saucepan. Add enough water to just cover potatoes. Add green onions, celery, salt, and pepper.
Bring to a boil, then reduce heat to medium. Cover loosely and cook until potatoes are cooked through and tender, about 20 minutes.
Add milk, half-and-half, and butter. Stir and cook until butter melts.
Purée with an immersion blender or in a regular blender. Garnish with sliced green onion if desired.
Creamy Potato Soup is an easy small batch recipe (for two or three). It's comforting and lightly flavored with green onion and celery.