Elke's Potato Soup

Malzemeler

Couple tablespoon olive oil

4 cups chicken broth or to cover veggies

2 cups milk

4-5 medium to large potatoes diced

4-5 Medium size carrots sliced

1 medium-size white onion diced

2 celery stalks diced

3 large garlic cloves grated in

2 teaspoon of good quality salt and 1 teaspoon of pepper adjust to your taste. Some broths are more salty so you may need to add more or less salt.

½ teaspoon garlic powder

5 large sprigs fresh thyme (pull the leaves from the stem) can sub 1 teaspoon dried

½ teaspoon dried oregano

Cheddar cheese optional to mix in or to top

Yöntemler

In a large pot heat olive oil over medium heat.

Add in diced potatoes, carrots, onion and celery season with salt, pepper, and thyme and sauté for 3-4 minutes continually stirring. (this brings out the flavors of the veggies for a quick soup)

Add in grated or finely chopped garlic and sauté for another minute.

Cover veggies with broth, cover with a lid, and simmer until veggies are tender- about 20-25 minutes. *you may need to add a little more liquid to cover veggies depending on how big your potatoes are.

After the veggies are tender, with a pastry cutter or something similar, smash some of the potatoes leaving some big chunks.

Add in milk. Only bring the soup to a light simmer after the milk, not a boil.

Add in about a cup of grated cheddar cheese (optional)

Season with salt, pepper, garlic powder, and add more thyme if needed.

Optional toppings are shredded cheddar cheese, diced green onions, fresh thyme, or crispy bacon pieces.