Garlic Potato Soup
Servings: 8 servings
Ingredients
- 2 Tbsps butter
- 1 medium onion diced
- 4 large potatoes peeled and diced
- 6 cloves garlic minced
- 1 teaspoon red pepper flakes
- 2 large celery stalks
- 1 cup chopped cabbage ( I subbed leeks)
- 2 cups vegetable broth
- 2 cups chicken broth (use more vegetable broth for vegetarian)
- ½ cup milk
- 1 Tbsp flour (use corn starch for gluten free)
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a dutch oven or large skillet, heat butter over medium heat and cook onions and garlic til soft, about 10 minutes. Add red pepper flakes and cook another 1-2 minutes.
- Add potatoes, celery, cabbage and stock. Bring to a good simmer and cook til soft, about 25-30 minutes from point of boiling.
- Remove about 2 cups of soup with lots of veggies. Sprinkle with the flour, add the milk and sour cream and puree. Add mixture back into the soup and heat through.
Notes
Pressure Cooker Variation: Sauté the onions and garlic on stove or on brown setting of pressure cooker. Add the red pepper flakes and cook 1-2 minutes more. Add the vegetables and broth and set pressure cooker on high pressure setting for 6 minutes. Do quick release and then proceed with the purée step. When purée is returned to the pot, heat mixture through on warm setting.
Slow Cooker Variation: Sauté the onions and garlic on stove top in a skillet. Add red pepper flakes and cook 1-2 minutes more. Transfer mixture to your slow cooker and add vegetables and stock. Cook 7-8 hours on low. One hour before serving proceed with the purée step. Return purée to the pot and heat mixture through.