Craving a warm, comforting meal that’s both easy to make and incredibly delicious? Look no further than this Bear Creek Potato Soup recipe! This creamy, dreamy soup is perfect for a chilly evening, a cozy weekend brunch, or a quick and healthy weeknight dinner. It's one of those easy recipes that always delivers, impressing everyone from picky eaters to seasoned foodies. Get ready to experience the ultimate in homemade cooking satisfaction!
Ingredients: You'll Need These Simple Staples
This recipe uses readily available ingredients, making it a perfect choice for busy weeknights. Gather these items before you begin:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 2 cups milk (or cream for extra richness)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh chives (for garnish)
- Optional: Bacon bits, shredded cheddar cheese, sour cream for topping
Instructions: Let's Get Cooking!
This recipe is surprisingly quick and easy, even for beginner cooks. Follow these simple steps for a perfect bowl of Bear Creek Potato Soup:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds a delicious flavor base for your soup.
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Add potatoes and broth: Add the cubed potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Blend for creaminess (optional): For a smoother, creamier soup, carefully transfer about half of the soup to a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot. Return the pureed soup to the pot.
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Stir in milk and seasonings: Stir in the milk (or cream), thyme, salt, and pepper. Heat through, but do not boil.
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Serve and garnish: Ladle the soup into bowls and garnish with fresh chives, bacon bits, shredded cheddar cheese, or a dollop of sour cream, according to your preference.
Tips and Variations: Make it Your Own
- For a richer flavor: Use chicken broth instead of vegetable broth and add a splash of heavy cream at the end.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add protein: Cook some diced ham or sausage with the vegetables for a heartier soup.
- Make it vegan: Use plant-based milk and broth.
- Boost the veggies: Add other vegetables like leeks, mushrooms, or green beans.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 250-300
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 30-40g
This Bear Creek Potato Soup recipe is a delicious and satisfying meal that’s perfect for any occasion. Its simple ingredients and straightforward instructions make it an ideal choice for busy weeknights, while its customizable nature allows for endless variations to suit individual tastes. Enjoy!