Yukon Gold Potato Soup
A thick and creamy potato soup is so satisfying on a cold winter's day.
Servings: 4
Calories: 270kcal
Ingredients
- 4 large Yukon gold potatoes
- 3 carrots peeled and cut in coins
- 1 medium onion chopped
- 2-3 minced garlic cloves or 2-3 tsp garlic powder
- 4 cups water
- 1/2 tsp thyme
- 1 T dried parsley
- 1 tsp salt or salt substitute
- 1 bay leaf
- 1 1/2 cups corn canned or frozen
- 1 cup soy milk or your favorite plant-based milk
- 3 T all-purpose flour can be gluten free
Instructions
- Add all ingredients to a large soup pot, except for the corn, milk and flour. Cover and bring to a low boil. Cook until the potatoes and carrots have softened. This should take about 15 minutes.
- Remove the bay leaf. Blend about ¼ of the soup using an immersion blender. Or you can use a regular blender.
- In a separate bowl, add the milk; whisk in the flour to make a thickened mixture.
- Add this mixture plus the remaining milk and corn to the soup.
- Bring to a low boil for about 5-10 minutes. Serve immediately. Enjoy!