​​ recipe of the week 

Three Potato Soup

Submitted by: Mrs. Bev Horner


  • 3 tbsp olive oil or butter
  • 1 small white onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups Vegetable or Chicken stock
  • 2 cups milk, warmed
  • 1/2 pound each; red, sweet and Yukon Gold potatoes
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 2 tsp Old Bay seasoning
  • Kosher salt and black pepper to taste


Heat oil in a large stockpot over medium heat. Add onion and saute for 5 minutes, stirring occasionally, until soft. Stir in the garlic and saute for an additional 1-2 minutes, stirring occasionally. Sprinkle the flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour. Then gradually pour in the stock and stir to combine. Add in the milk and potatoes and stir to combine. Continue cooking until the mixture reaches a simmer but not boiling. Reduce heat to medium-low, cover and simmer for about 10-15 minutes or until the potatoes are soft. Once potatoes are tender, stir in the cheddar cheese, sour cream, Old Bay and salt and pepper. Serve warm, garnished with any desired topping.


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