Creamy Potato Soup by Little Dixie Cook

Its December and its finally (kinda) feeling like winter down here in the south. Its been rainy, cozy and the leaves are still falling. Creating the loveliest scene in our streets. With that comes the need for some warm good drink and food! We were ecstatic when we found this recipe by Courtney from Little Dixie Cook- Creamy potato soup! Just what we had in mind for this wintry week, especially while we gather with family decorating for Christmas! Here is her lovely recipe with her lovely images, too! 



  • Olive oil
  • 2 celery stalks, finely sliced
  • 2 medium carrots, peeled and diced small
  • 4 - 6 Yukon gold potatoes or 2 large russet potatoes, peeled and diced small
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • 1½ tablespoons brown rice flour
  • 3 cups chicken stock
  • ¼ teaspoon dried parsley
  • 2 - 3 tablespoons sour cream
  • Kosher salt + pepper


  1. Heat a Dutch oven over medium heat, and add roughly 2 tablespoons olive oil.
  2. To the Dutch oven, add in onions and garlic and cook roughly 5 minutes until onions are translucent. Add in celery and carrots, sprinkle with salt and pepper, and cook roughly 10 minutes until vegetables have softened.
  3. While onions, garlic, celery and carrots are cooking, heat a cast iron skillet over medium heat, and add in roughly 1 tablespoon olive oil. Add diced potatoes to the skillet, sprinkle with salt, pepper, and dried parsley, and cook roughly 10 minutes until slightly golden.
  4. Set aside roughly a cup of the cooked potatoes, and add the rest to the Dutch oven.
  5. Add in butter and mix vegetables until melted. Sprinkle with brown rice flour, and stir vegetables for roughly a minute or two to cook the flour.
  6. Slowly pour in chicken stock, stirring the whole time. Bring soup to a boil, then reduce to a simmer for 30 minutes.
  7. Five minutes before serving, puree the potatoes you set aside with an immersion blender (add in a bit of chicken stock if you think it needs it!). Add pureed potatoes, along with sour cream into the soup. Stir and let simmer for 5 more minutes.
  8. Serve in individual bowls topped with a bit of sour cream and parsley!

Note from Courtney: While I love the taste of cooking the potatoes in a cast iron skillet first, you can absolutely skip this step and throw the potatoes in the Dutch oven with the rest of the vegetables at the beginning! Just carefully remove a cup or so of the vegetables after the soup has been simmering for a while, puree them, and add them back into the soup to thicken it up a bit before serving. 

Thank you so much for sharing your yummy recipe Courtney! Can't wait to make this for dinner this week! We hope you enjoy your December and make sure to visit Little Dixie Cook for some good food inspiration!