Easy Creamy Homemade Potato Soup

Step 1

In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.

Step 2

Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.

Step 3

Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.

Step 4

Slowly whisk in 2 cups of the stock, making sure there aren’t any lumps of flour. It will be thick.

Step 5

Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.

Step 6

Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.

Step 7

Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.

Step 8

Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne’s favorite way to serve the soup).