Potato Soup Recipe
Potato Soup Recipe
Table of Contents
Potato Soup Recipe
This potato soup recipe is a rich, creamy, and flavorful dish that brings comfort to any meal. Made with tender potatoes, savory vegetables, and a perfect blend of seasonings, this soup is ideal for a cozy dinner or family gathering. It’s easy to make, customizable, and packed with taste that will leave everyone coming back for seconds.
Description
If you’re looking for the best potato soup recipe to warm your soul on a chilly day, look no further. This homemade potato soup combines the simplicity of classic ingredients with the indulgence of creamy texture, making it the perfect comfort food. Whether you’re planning a weeknight dinner or a hearty lunch, this soup fits the bill perfectly.
This recipe features basic ingredients that most of us have on hand, such as potatoes, onions, garlic, and broth. The magic happens when these simple elements come together to create a soup that is rich and velvety. The addition of heavy cream and butter ensures a creamy consistency, while seasonings like salt, pepper, and thyme give the soup depth and warmth.
The beauty of this potato soup recipe lies in its versatility. You can easily adjust the ingredients to suit your tastes or dietary needs. For instance, substitute cream with milk for a lighter version or add some bacon for extra flavor and crunch. The recipe can be scaled up for a crowd or portioned down for a more intimate meal. Whether served as a starter or the main course, this soup is sure to be a hit.
For those who prefer their soup a little chunkier, simply mash half of the potatoes and leave the other half intact. This will create a heartier texture and give the soup a more rustic feel. Alternatively, for a smooth and velvety soup, blend it entirely to create a luxurious bowl of comfort.
Ingredients
- 6 medium sized russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or milk for a lighter version)
- 4 tbsp unsalted butter
- 1 tsp dried thyme (optional)
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese (optional, for garnish)
- 1/4 cup crispy bacon bits (optional, for garnish)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Prepare the Potatoes and Veggies: Begin by peeling and dicing the potatoes into small cubes, about 1/2-inch in size. Finely chop the onion and mince the garlic.
- Cook the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant (about 5 minutes). Stir occasionally to prevent burning.
- Simmer the Soup: Add the diced potatoes to the pot and stir to combine. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let the mixture simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend or Mash (Optional): For a chunkier soup, use a potato masher to mash half of the potatoes directly in the pot, leaving some whole for texture. For a smoother soup, use an immersion blender to blend the soup until velvety and smooth. Be sure to blend carefully to avoid splattering.
- Add Cream and Season: Once your soup is at the desired consistency, stir in the heavy cream (or milk), and season with dried thyme, salt, and black pepper to taste. Let the soup simmer for an additional 5-7 minutes to allow the flavors to meld together.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with shredded cheddar cheese, crispy bacon bits, and fresh herbs like parsley or chives. Serve with warm crusty bread for an extra comforting touch.
you may like : Hamburger Potato Soup Recipe
Potato Soup Recipe
Ingredients
- 6 medium sized russet potatoes peeled and diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk for a lighter version
- 4 tbsp unsalted butter
- 1 tsp dried thyme optional
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese optional, for garnish
- 1/4 cup crispy bacon bits optional, for garnish
- Fresh parsley or chives chopped (for garnish)
Instructions
- Prepare the Potatoes and Veggies: Begin by peeling and dicing the potatoes into small cubes, about 1/2-inch in size. Finely chop the onion and mince the garlic.
- Cook the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant (about 5 minutes). Stir occasionally to prevent burning.
- Simmer the Soup: Add the diced potatoes to the pot and stir to combine. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let the mixture simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend or Mash (Optional): For a chunkier soup, use a potato masher to mash half of the potatoes directly in the pot, leaving some whole for texture. For a smoother soup, use an immersion blender to blend the soup until velvety and smooth. Be sure to blend carefully to avoid splattering.
- Add Cream and Season: Once your soup is at the desired consistency, stir in the heavy cream (or milk), and season with dried thyme, salt, and black pepper to taste. Let the soup simmer for an additional 5-7 minutes to allow the flavors to meld together.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with shredded cheddar cheese, crispy bacon bits, and fresh herbs like parsley or chives. Serve with warm crusty bread for an extra comforting touch.
Notes
- For a Lighter Version: If you prefer a lighter soup, you can swap the heavy cream for half and half, milk, or a plant based milk alternative. You can also reduce the amount of butter used.
- Texture Variations: For a smoother texture, blend the entire soup. For more bite, mash only half of the potatoes, leaving the rest in chunks.
- Flavor Boosters: Feel free to experiment with additional seasonings like smoked paprika, garlic powder, or even a dash of hot sauce for a kick. Fresh herbs like rosemary or thyme can also be added for more complexity.
- Make It Ahead: This potato soup recipe can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months, so it’s perfect for meal prep.
- Dietary Substitutions: For a gluten-free version, ensure the broth is gluten-free and opt for a gluten-free flour thickener (if desired). For a vegan version, use plant based butter and dairy-free cream.
