Lee's Creamy Potato Soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, lee's creamy potato soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Free UK Delivery on Eligible Orders Lee's Creamy Potato Soup Lee's Texas. I wanted to make a one pot potato soup. Celery Stalks and leaves are definitely key players. Healthier way to make an easy creamy chicken soup.

Lee's Creamy Potato Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Lee's Creamy Potato Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook lee's creamy potato soup using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lee's Creamy Potato Soup:
  1. Get 3 Tablespoons Butter
  2. Make ready 1 Tablespoon Olive Oil
  3. Get 1 Cup Celery Stalks (small dice)
  4. Get 1 Small Yellow Onion (small dice)
  5. Take 3 Cloves Minced Garlic
  6. Take 5 Cups Medium Diced Russet Potatoes
  7. Prepare 2 Cans (29 ounces) Chicken Stock
  8. Get 2⁄3 Cup Whole Milk
  9. Get 1 Teaspoon Celery Salt
  10. Take 1 Teaspoon Seasoning Salt
  11. Get 1 Cup Half and Half Cream
  12. Take Corn Starch Slurry (only if needed to thicken)
  13. Prepare 1 Cup Shredded Cheddar Cheese
  14. Make ready Ground Black Pepper To Taste
  15. Prepare 1⁄3 Cup Chopped Celery Tops (green leaves)

When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary.

Steps to make Lee's Creamy Potato Soup:
  1. In a 6 quartl stock pot, sauté celery and onion in butter and olive oil until just tender. 5-7 minutes. Saute with a little salt and black pepper to taste. Add minced garlic towards the end.
  2. Add diced potatoes, chicken stock, milk, celery salt, and seasoning salt. Bring the mixture to a simmer and let cook until potatoes are fork tender. 13-15 minutes Do not bring to a full boil.
  3. When potatoes are fork tender, add half and half. Bring back to a simmer. Then add cornstarch slurry. (1⁄4 Cup warm water and 1 tablespoon cornstarch well blended, only if needed!!) Bring back to a simmer.
  4. Add cheese a little at a time and allow to fully melt. Use a simple hand held potato masher to get the consistency you want. Note: I do not recommend using a blender to get a smooth soup. It will turn into a glue.
  5. Adjust salt and pepper if needed. Add chopped celery leaves and enjoy. Garnish with bacon bits, sour cream, chives etc.

This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half – still tastes great! Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot.

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