In a heavy stock pot or dutch oven, melt butter over medium heat. Stir in onions, carrots, celery. Cook stirring occasionally until they soften (5-6 minutes)
Stir in garlic, rosemary, red pepper flakes, 1/2 tsp salt, 1/4 tsp black pepper, cook for 30 seconds. Scatter flour over veggies and cook 1 minute. Whisk in 2 cups stock. Pour in remaining stock, whisk until blended.
Increase heat and bring to a boil, then reduce to a simmer. Add potatoes and bay leaf, cook partially covered for 20 minutes. Turn heat low, remove bay leaf, stir in cream and cheese.
Taste for seasoning then adjust with more salt/pepper as needed. Optional to blend 1/2 or leave chunky. I leave chunky.
Serving
Suggestions
Used coconut milk in place of cream.
Originally Submitted
1/7/2020
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