Lately I’ve been posting recipes every Wednesday, I guess I’ve been in the mood to cook. I’ve got another one on the docket- Creamy Potato Soup. I got bold and tried attempted a recipe from the one and only Pioneer Woman.
We all pin so many ideas and recipes, but let’s take some action people! At least once a month, cook or bake something that you pinned and link it in the comments!
The original recipe is here, I adapted it to better suit what we like so be sure to check out both. My version made about 8 servings.
For my version, here’s what you’ll need:
- 3 whole carrots, diced
- 6 whole small potatoes, peeled and diced
- 3 cans chicken broth
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1 teaspoon minced fresh parsley
- 1 cup shredded mozzarella cheese
Here’s how it goes:
- Dice your carrots and put them in a large pot with a bit of water, leave on stoptop with medium heat
- Peel and dice your potatoes, add them to the carrots, and let cook for 5-7 more minutes
- Add salt, pepper, chili powder, and chicken broth to the pot, cook for 10-15 more minutes until potatoes are soft
- In a separate bowl, whisk together your flour and milk, then add to the pot and cook for another 5 minutes
- Remove 1/2-2/3 of the soup from the pot and put it in the blender on high until creamy then add it back into the pot
- Mix in sour cream and parsley
- Cook for another 5 minutes, then serve with mozzarella on top
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I’ve never made potato soup with carrots! I usually go the potato/onion/stock/milk route. I’m going to try this!
yeah- the original recipe called for onions and celery as well as soup (so it doesn’t look so orangey gross in those pictures) but we don’t like onions and celery so I just left them out
Um…can you come make this at my house??
haha it IS pretty delicious.
That looks so nom!