Rafferty's Potato Soup Recipe
Rafferty's Potato Soup Recipe is the best comfort food for cold days. This creamy, rich soup tastes just like the restaurant version.
Ingredients
- 3 pounds potatoes peeled and cubed
- 1 large onion diced
- 3 celery stalks chopped
- 2 carrots diced
- 6 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 4 tablespoons butter
- 3 tablespoons flour
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- Cut potatoes into small cubes.
- Chop onion, celery, and carrots.
- Heat butter in large pot.
- Add onion and cook until soft.
- Add celery and carrots.
- Cook for 5 minutes.
- Add flour and stir well.
- Slowly add chicken broth.
- Add potatoes to the pot.
- Bring to boil.
- Lower heat and simmer 30 minutes.
- Potatoes should be tender.
- Blend half the soup until smooth.
- Mix it back in.
- Add milk and cream slowly.
- Season with salt, pepper, and garlic powder.
- Heat through but don't boil.
Notes
Tip 1: Use russet potatoes for the best creamy texture in your Rafferty's Potato Soup Recipe.
Tip 2: Don't boil the soup too hard or it will get thick and gummy.
Tip 3: Only blend half the soup to keep some potato chunks for texture.
Tip 4: Add milk and cream slowly so the soup doesn't curdle.
Tip 5: Taste the soup and add more salt if needed.