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Creamy Weeknight Potato Soup

A simple creamy potato soup.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine vegetarian
Servings 8

Ingredients
  

  • 8 golden potatoes
  • 1 sweet onion
  • 3 celery ribs
  • 1 tsp garlic
  • 1 cup whole milk
  • 1/4 cup white wine
  • 1 box vegetable or chicken stock unsalted
  • 1 bay leaf
  • 2 tbsp flour
  • 1 tbsp butter
  • 1 tsp olive oil

Instructions
 

  • Peel and chop potatoes.  Boil in lightly salted water until soft.  Drain and set aside.    
  • While potatoes are boiling, chop onion, celery, and garlic.  Saute in a large pan/soup pot over medium heat in butter and olive oil.  
  • Once vegetables are soft, add flour and stir for about a minute.  Add 1 cup of milk, reducing heat to low, and stir until smooth.  Add stock and wine and bring to a boil.  
  • Add 3/4 of cooked potatoes to soup.  Puree with an immersion blender if desired.  Add remaining potatoes and bay leaf.  Salt and pepper to taste.  Simmer for an additional 10 minutes.