Add onion, garlic & butter to the bottom of the pot (you’ll need at least a 2 quart size pot with lid). Sauté on medium for 5-7 minutes, until onions are soft, translucent & start to caramelize. While this is sautéing, chop potatoes (with or without skin - totally your choice!)
Sprinkle in flour while stirring to ensure mixed through with no large lumps.
Slowly add in water & salt while continuing to stir slowly. Once incorporated, add potatoes & cover. Increase temperature to Med-High & cook for 10 minutes (should start to bubble/simmer).
Remove lid & add milk, nooch, salt, pepper, onion powder, & garlic powder. Stir vigorously with a whisk or wooden spoon, ensuring the bottom is not sticking.
Once a simmer is reached again, reduce heat to medium-low and cook (uncovered) for approximately 10 more minutes.
Incorporate sour cream & chopped parsley.
Add in instant potato flakes (suggest to do this slowly, 2tbsp at a time) until the desired consistency is reached. You can add more or less potato flake based on how thick you prefer your soup.
Once you are happy with the consistency, reduce heat to low/warm... TASTE that ish! Adjust the salt, pepper (and garlic!) to your liking. Please note, if your par-boiled potatoes weren’t already salted... you’ll likely need to add a little extra salt!
Place into serving bowls & let each person add their own desired toppings!
Wing It: Our favorite toppings vegan bacon, fresh parsley or dill, shredded cheddar, raw onion or scallions, jalapeños & crushed red pepper! Our kids also add croutons (#carbloading)!
Tip: You can “parboil” your potatoes in the microwave if you want. You can either boil in salted water for 3-4 minutes, bake at 350 for 10 minutes, OR, microwave for 4-5 minutes. Parboiling will make them easy to cut & peel (if you’re doing this). They should be soft enough to stick a fork in, but not soft enough to eat as-is.
If you’re leaving the skin on, we suggest using White Yukon Gold or Red potatoes instead of Russet, which has a thicker skin. When you stir the taters, don’t be shy - you want to ensure they break down a little!
Ingredients
Directions
Add onion, garlic & butter to the bottom of the pot (you’ll need at least a 2 quart size pot with lid). Sauté on medium for 5-7 minutes, until onions are soft, translucent & start to caramelize. While this is sautéing, chop potatoes (with or without skin - totally your choice!)
Sprinkle in flour while stirring to ensure mixed through with no large lumps.
Slowly add in water & salt while continuing to stir slowly. Once incorporated, add potatoes & cover. Increase temperature to Med-High & cook for 10 minutes (should start to bubble/simmer).
Remove lid & add milk, nooch, salt, pepper, onion powder, & garlic powder. Stir vigorously with a whisk or wooden spoon, ensuring the bottom is not sticking.
Once a simmer is reached again, reduce heat to medium-low and cook (uncovered) for approximately 10 more minutes.
Incorporate sour cream & chopped parsley.
Add in instant potato flakes (suggest to do this slowly, 2tbsp at a time) until the desired consistency is reached. You can add more or less potato flake based on how thick you prefer your soup.
Once you are happy with the consistency, reduce heat to low/warm... TASTE that ish! Adjust the salt, pepper (and garlic!) to your liking. Please note, if your par-boiled potatoes weren’t already salted... you’ll likely need to add a little extra salt!
Place into serving bowls & let each person add their own desired toppings!
Wing It: Our favorite toppings vegan bacon, fresh parsley or dill, shredded cheddar, raw onion or scallions, jalapeños & crushed red pepper! Our kids also add croutons (#carbloading)!
Tip: You can “parboil” your potatoes in the microwave if you want. You can either boil in salted water for 3-4 minutes, bake at 350 for 10 minutes, OR, microwave for 4-5 minutes. Parboiling will make them easy to cut & peel (if you’re doing this). They should be soft enough to stick a fork in, but not soft enough to eat as-is.
If you’re leaving the skin on, we suggest using White Yukon Gold or Red potatoes instead of Russet, which has a thicker skin. When you stir the taters, don’t be shy - you want to ensure they break down a little!