Potato Soup
User Reviews
3.7
162 reviews
Good
Potato Soup
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This creamy potato soup is a comfort food classic that's easy to make in just one pot. It's the perfect cold-weather meal and is delicious topped with bacon and cheese.
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Ingredients
- 2 Tablespoons butter or olive oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 ribs celery diced
- 2 large carrots diced
- 3-4 Tablespoons all purpose flour gluten-free if needed
- 2 cups whole or 2% milk
- 3 cups chicken broth or vegetable broth
- 3 lbs gold potatoes peeled and diced into ½ inch cubes (about 6 medium potatoes)
- 1 bay leaf
- 1 ½-2 teaspoons salt plus more to taste
- 1 teaspoon dried thyme
- ½ teaspoon marjoram
- ½ teaspoon ground black pepper plus more to taste
- ¼ teaspoon nutmeg optional
- Toppings: sour cream shredded cheese, bacon bits, chopped green onions
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
- almond milk
- Potatoes: I prefer using Yukon gold potatoes for this soup. They add a buttery, creamy texture and mash up really well in this soup. That said, feel free to use Russet potatoes or any type of white potatoes.
- Make it vegan: If you need to make this soup vegan, use olive oil or vegan butter and swap the milk with almond milk.
- Storage: Allow the soup to cool completely and then store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
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
Monounsaturated Fat
2g
Cholesterol
24mg
(8%)
Sodium
935mg
(39%)
Potassium
410mg
(12%)
Fiber
12g
(48%)
Sugar
9g
(18%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
3.7
162 reviews
Good
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