Potato Soup
User Reviews
3.7
Potato Soup
Description
This Potato Soup starts with sautéing onions, garlic, celery, and carrots in butter or olive oil to develop a flavorful base. After lightly coating the vegetables with flour, a mixture of milk and chicken or vegetable broth is added along with diced Yukon gold potatoes and seasonings such as bay leaf, thyme, marjoram, pepper, and optional nutmeg. The soup simmers until the potatoes are tender, then is partially blended with an immersion blender to create a creamy texture while retaining some chunks for bite.
It offers a cozy, slightly thickened soup with a mild herbaceous undertone. The use of Yukon gold potatoes lends a naturally buttery and creamy consistency that complements the aromatic base. Sour cream, shredded cheese, or bacon bits make excellent toppings for added texture and flavor contrast.
The soup is ideal for cool weather and pairs well with bread or a light salad. It stores well in the refrigerator for several days.
For vegan or dairy-free options, use olive oil or vegan butter and substitute almond milk for dairy milk. Yukon gold potatoes are preferred for their texture, but other white potatoes may be used. Refrigerate leftovers in airtight containers for up to five days.
Ingredients
- 2 Tablespoons butter or olive oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 ribs celery diced
- 2 large carrot diced
- 3-4 Tablespoons all-purpose flour gluten-free if needed
- 2 cups milk whole or 2%
- 3 cups chicken broth or vegetable broth
- 3 lbs potato about 6 medium potatoes, gold variety, peeled and diced ½ inch cubes
- 1 bay leaf
- 1 ½-2 teaspoons salt plus more to taste
- 1 teaspoon thyme dried
- ½ teaspoon marjoram
- ½ teaspoon black pepper plus more to taste, ground
- ¼ teaspoon nutmeg optional
- sour cream shredded cheese, bacon bits, chopped green onions, for toppings
Instructions
- In large pot or Dutch oven add butter or oil over medium heat. Once warm, add onion and garlic sauté and until onions are translucent and fragrant, about 7 minutes or so.
- Add the carrots and celery and sauté for 5-7 minutes more.
- Add the salt, pepper and flour and gently toss until veggies are coated.
- Add milk, vegetable broth, potatoes, bay leaf, thyme, marjoram and nutmeg. Stir and bring mixture to a boil. Once boiling, turn temperature down to low, cover and simmer for about 30 minutes or until potatoes are tender.
- Remove the bay leaf. Use an immersion blender to blend the soup until somewhat smooth. If you don't have an immersion blender you can use a potato masher to mash some of the potatoes. I prefer to leave a bit of chunky potato texture to the soup, but if you want it completely smooth you can fully blend it in a high powered blender. If you're using a blender, just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
- Spoon soup into bowls for serving and top with toppings of choice. I love serving it with shredded cheese, sour cream and green onions. Bacon bits are also delicious.
Notes
- Use Yukon gold potatoes for a creamy, buttery texture; russet potatoes or other white varieties are alternatives.
- Make the soup vegan by using olive oil or vegan butter and almond milk instead of dairy.
- Store cooled soup in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1/6 recipe w/o toppings | |
| Calories | 392kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 935mg | 39% |
| Potassium | 410mg | 9% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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