Hearty Potato Soup
Creamy, comforting, and packed with flavor, this hearty potato soup is the ultimate bowl of coziness for chilly days. Made with tender Russet potatoes, a medley of aromatic vegetables like onion, carrots, and celery, and infused with the richness of heavy cream, this recipe strikes the perfect balance between rustic and indulgent. A touch of dried thyme and garlic elevates the flavor profile, while optional toppers like crispy bacon crumbles and shredded cheddar cheese add a gourmet twist. Blended to a velvety texture with just the right amount of chunky goodness, this easy potato soup recipe is perfect for weeknight dinners or satisfying lunch leftovers. Serve it piping hot with crusty bread or crackers for a wholesome, home-cooked meal the whole family will love. Keywords: creamy potato soup, hearty soup recipe, easy potato soup, warm comfort food, fall and winter soup.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 1 large Yellow onion
- 2 medium Carrots
- 2 medium Celery stalks
- 3 cloves Garlic cloves
- 6 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 stalks Green onions
- 0.5 cup Shredded cheddar cheese (optional)
- 0.25 cup Cooked bacon crumbles (optional)
Instructions
Peel and dice the potatoes into 1-inch cubes. Set them aside in a bowl of water to prevent browning.
Finely dice the onion, carrots, and celery. Mince the garlic cloves and slice the green onions for garnishing.
In a large pot, melt the unsalted butter over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes or until the vegetables are softened.
Add the minced garlic and cook for 1 minute, stirring to avoid burning.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a gentle boil.
Drain the diced potatoes and add them to the pot, along with salt, black pepper, and dried thyme. Reduce the heat to medium-low and simmer for 20–25 minutes, or until the potatoes are fork-tender.
Using an immersion blender, partially puree the soup in the pot until it reaches your desired consistency (leave some chunks of potato for texture). Alternatively, carefully blend a portion of the soup in a countertop blender and return it to the pot.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed. Allow the soup to heat through (about 2–3 minutes).
Ladle the soup into bowls. Top with sliced green onions, shredded cheddar cheese, and crumbled bacon, if desired, before serving.
Serve warm with crusty bread or crackers on the side for a complete meal.
Nutrition Facts
Calories |
3102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 9326 mg | 405% | |
| Total Carbohydrate | 319.1 g | 116% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 31.7 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 803 mg | 62% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 8282 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
