There’s no denying it, as soon as cold weather hits I become obsessed with soups. Roasted Tomato, Thai Chicken Noodle, Creamy Potato and Italian Wedding are among some my favourites.

Pure bliss can be found in a hot, comforting bowl of soup on a day when the snow won’t stop falling. Not to mention there is something therapeutic about standing in front of a warm stove creating something that will fill your family’s tummies and put a smile on their face.

As we get deeper into the New Year and the weather changes from cool to cold, I have been cooking soup to my heart’s content! But it wasn’t until I started cooking on my LG Gas Range with True Convection Oven did I realize how fabulous cooking with gas is! The control I have over burner temperature is unlike any other stove I have ever owned. Instead of quickly removing a pot from a hot burner when it’s close to boiling over I simply turn down temperature. Bam! Instant temp change! This feature came in handy several times while making this creamy potato soup.

Speaking of Creamy Potato Soup… this soup is what dreams are made of! White potatoes are boiled until fork tender before being added to a flavourful base consisting of fragrant onion, carrots, celery and milk. Pureed until smooth and topped with crispy bacon, this is a soup that warms the soul. What’s great about this classic creamy soup recipe is that with some simple tweaks it can take on a whole new flavour profile. So why not try this classic Creamy Potato Recipe two ways!

Classic Creamy Potato Soup

  • 6-8 medium sized potatoes, cut into 1 inch cubes
  • 2 tbsp butter
  • 1/2 medium onion, finely chopped
  • 2 celery stalks, roughly chopped
  • 2 carrots, roughly chopped
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chipotle pepper
  • 1 tbsp all purpose flour
  • 1 tetra-pack of chicken broth (900 mL)
  • 1 cup milk or cream
  • 5-8 bacon strips, cooked until crispy, chopped
  • 3/4 cup shredded cheese
  • 4 green onions, chopped
Mexican Variation
  • 1 cup corn kernels
  • 1/2 cup black beans, drained and rinsed
  • Garnish: Pickled jalapenos and chopped cilantro
  1. In a large pot boil potatoes until they can be easily broken apart with a fork, approximately 20-25 minutes.
  2. In a large frying pan over high heat, saute onion, celery, and carrots until tender. Sprinkle in flour stirring constantly to prevent clumping.
  3. Slowly pour in about 1/2 cup of chicken broth while stirring; mixture should start to thicken. Slowly add remaining broth and milk. Bring to a boil.
  4. Strain potatoes and add to pot with boil broth. Using an immersion blender, puree until desired consistency is reached (I like my smooth!).
  5. Using a ladle, spoon soup into bowl. Sprinkle with bacon, cheddar cheese, and green onions. Serve hot.
Mexican Variation

After soup is pureed in step three add corn and black beans. Ladle into bowls and top with bacon, cheddar cheese, green onions and optional garnishes jalapenos and chopped cilantro.

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