Recipes January 2015 Country Kitchen Red Potato Soup

Red Potato Soup

Red Potato Soup
Red Potato Soup

Red Potato Soup


Start-to-finish: 35 minutes 

Serves 4-6

1 tablespoon olive oil

1 medium onion, chopped

1 clove garlic, minced 

6 medium red potatoes, cubed 

2 carrots, sliced

2 celery stalks, sliced

1½ cups chicken broth 

3 tablespoons butter 

3 tablespoons flour 

2½ cups milk 

Salt and pepper to taste 

½ cup shredded Swiss cheese 


In a large saucepan, saute onion and garlic in oil until soft. Add potatoes, carrots, celery and broth; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender; lightly mash potatoes.

Meanwhile, in a small saucepan, melt butter and stir in flour until smooth. Gradually stir in milk. Bring to a boil, and stir for 2 minutes or until thickened. Pour into potato mixture, and cook until thickened and bubbly, stirring constantly. Add salt and pepper. Remove from heat and stir in cheese until melted.