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Creamy Tony Roma’s Potato Soup
A comforting and creamy soup made with potatoes, onions, celery, and chicken broth.
Equipment
- Large pot
- Knife
- Cutting board
- Whisk
- immersion blender (optional)
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 stalks of celery, chopped
- 4 cups chicken broth
- 1 cup milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and pepper, to taste
- Optional toppings: shredded cheddar cheese, cooked bacon bits, chopped green onions
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onions and celery, and sauté until softened, about 5 minutes.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- In a separate bowl, whisk together the milk and flour until smooth. Gradually stir the milk mixture into the soup, stirring constantly to prevent lumps.
- Continue to simmer the soup for an additional 5-10 minutes, or until it has thickened to your desired consistency. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with shredded cheddar cheese, cooked bacon bits, and chopped green onions, if desired.
Video
Notes
Recipe Notes:
- For an even creamier soup, use an immersion blender to blend the soup until smooth before adding the milk mixture.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- To reheat the soup, simply microwave it in a microwave-safe bowl or reheat it on the stove over medium heat, stirring occasionally.
- Use Yukon Gold potatoes for the creamiest texture.
- Add a bay leaf to the soup while simmering for an extra layer of flavor.
- Make a large batch and freeze the leftovers for a quick and easy meal later on.
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