Soups, Chowders, and Stews

Creamy Potato Soup

Victoria from Easy Recipes with a Twist


  • 1/4 cup parsley
  • 2 garlic cloves
  • 2 pounds waxy kind potatoes, peeled and diced
  • 1 cup chopped cauliflower, diced
  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 6 1/3 cups water, chicken stock or vegetable stock
  • 1 cup milk
  • 1 tablespoon dried basil
  • salt and pepper to taste
  • 1/4 cup sour cream for garnish


  1. In food processor blitz celery, parsley stalks and garlic.
  2. On high heat put large heavy bottom saucepan, add 2 tablespoons butter and crushed vegetables. Cook them for 3-5 minutes or until caramelized.
  3. Then add another 1 tablespoon of butter and flour. Mix it in and cook for another 1 minute.
  4. Add water, handful potatoes and cauliflower. Season with dried basil, salt and pepper.
  5. Pop the lid on and bring the soup to boil. Then lower the heat to medium-low and simmer for about 10 minutes or until the vegetables are soft.
  6. Blitz the soup with stick mixer, add the rest of potatoes and milk. Continue to simmer for another 10-15 minutes. The soup is done when potatoes are soft.
  7. Serve with teaspoon of sour cream and sprinkle chopped parsley leaves on top.

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