My Favorite Potato Soup Recipe

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Oh, I absolutely adore making this potato soup recipe. It’s one of my go-to comfort foods, especially during the colder months. Not only is it hearty and filling, but it’s also relatively easy to make, and I can adjust the thickness to my liking. Plus, it’s a great way to sneak in some veggies!

Here’s my personal potato soup recipe, along with cooking times, nutritional facts, and a cozy wrap-up.

Nutritional Facts (Assuming 6 servings)

• Calories: Approximately 350 kcal per serving
• Protein: 12 g
• Carbohydrates: 40 g
• Fat: 18 g
• Sodium: 700 mg
• Fiber: 3 g (These are estimated values based on the ingredients used.)

Potato Soup Recipe Ingredients

• 4 large russet potatoes, peeled and diced
• 1 tablespoon of olive oil
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1 cup of cream or whole milk
• 1/2 teaspoon of salt (or to taste)
• 1/4 teaspoon of ground black pepper (or to taste)
• 1 cup of shredded cheddar cheese
• 6 strips of bacon, cooked and crumbled
• 2 green onions, sliced
• Sour cream (optional for garnish)

Potato Soup Recipe Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-5 minutes until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
2. Add the diced potatoes to the pot, along with the chicken or vegetable broth. Bring to a boil, then reduce the heat to simmer. Cover and let it cook for about 20-25 minutes, or until the potatoes are tender.
3. Once the potatoes are soft, use an immersion blender to blend the soup to the desired consistency. If you prefer a chunkier soup, you can mash the potatoes with a potato masher instead.
4. Stir in the cream or milk, and continue to cook on low heat for about 5 minutes. Then add half of the shredded cheese, stirring until it’s melted and combined. Season with salt and pepper to taste.
5. Serve hot, garnished with the remaining shredded cheese, crumbled bacon, and sliced green onions. If you like, add a dollop of sour cream on top.

Frequently Asked Questions

Which type of potato is best for soups?

In my experience, the best type of potato for soups is the russet potato. Its high starch content helps to thicken the soup, creating a hearty and satisfying consistency.

Russets break down nicely when cooked, which is perfect for blending into a smooth puree or leaving a bit chunky, depending on the style of soup you’re going for. Additionally, they have a mild, earthy flavor that absorbs the soup’s seasonings beautifully.

I’ve tried other potatoes, like red or Yukon gold, and while they’re tasty, they tend to hold their shape more and result in a less creamy texture. For me, russets are the go-to choice for that classic thick and creamy soup base.

Should I cook my potatoes before adding them to soup?

In my kitchen, I typically cook the potatoes right in the soup rather than pre-cooking them. I find that simmering diced potatoes in the broth allows them to absorb all the delicious flavors from the soup, and they contribute to the overall taste profile.

Plus, as the potatoes cook, they release some of their starches, which naturally thickens the broth and adds body to the soup. Cooking everything together also saves on dishes and streamlines the process, which is always a plus in my book.

So, for soups, I’ll add raw diced potatoes directly to the pot and let the simmering magic happen!

How do I make my potato soup not taste bland?

If I find my potato soup is tasting a bit bland, I’ve got a few tricks up my sleeve to ramp up the flavor. First off, I make sure to sauté onions and garlic in a bit of butter or olive oil before adding the potatoes and broth, as this creates a flavor foundation.

I’m generous with the seasoning too, adding salt and freshly ground black pepper to taste, and sometimes a pinch of cayenne pepper for warmth. Herbs like thyme, rosemary, or bay leaves add depth while the soup simmers.

A splash of acidity, like a bit of white wine or a squeeze of lemon juice, can also brighten the flavors. If the soup still needs a boost, I might stir in some grated sharp cheddar cheese or a spoonful of Dijon mustard for tang and complexity.

Lastly, I’ll finish with garnishes like fresh herbs, crispy bacon, or green onions which not only add layers of flavor but also a variety of textures. It’s all about building those layers and tasting as you go!

Helpful Resources

• https://oldfashionedcravings.com/soups/
• Another great soup
• Dr. Potato answers more questions

Wrap-Up

I love this recipe because it’s so versatile and forgiving. You can play with the types of cheese, use different toppings, or even add other vegetables like carrots or celery to the mix. The leftovers are even better the next day, as the flavors have more time to meld together.

And nutrition-wise, it’s relatively balanced with protein, carbs, and fat, making it a well-rounded meal. It’s a hug in a bowl that never fails to please my family and friends.