Pennsylvania Dutch Potato Soup
Warm, comforting, and steeped in tradition, Pennsylvania Dutch Potato Soup is a creamy, hearty bowl of goodness that’s perfect for chilly evenings or when you’re craving classic comfort food. Featuring velvety russet potatoes, sautéed onions and celery, and a rich, buttery broth, this recipe strikes the perfect balance between simplicity and flavor. The optional touch of dried parsley adds a subtle herbal note, while the use of an immersion blender allows you to customize the texture, creating the ideal blend of creamy and chunky. Ready in just 45 minutes, this rustic potato soup is a family-friendly favorite, best served with crusty bread or crackers for a satisfying meal. Perfect for fans of traditional soups, this dish embodies the warmth of Pennsylvania Dutch cooking, making it a must-try for anyone looking to add a bit of regional charm to their table.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 large Yellow onion
- 2 stalks Celery
- 4 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Milk
- 2 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried parsley (optional)
Instructions
Peel and dice the russet potatoes into 1/2-inch cubes. Set aside.
Finely chop the yellow onion and celery.
In a large pot, melt the butter over medium heat. Once melted, add the onion and celery and sauté until softened, about 5-7 minutes.
Stir in the flour and cook for 1 minute, stirring continuously to form a roux.
Gradually pour in the chicken or vegetable broth while stirring to combine. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Reduce the heat to low and stir in the milk. Heat gently, making sure not to boil, for about 5 minutes.
Season the soup with salt, black pepper, and dried parsley (if using). Taste and adjust seasoning as needed.
Using an immersion blender, puree a portion of the soup for a creamier texture, leaving some chunks of potatoes for added heartiness. Alternatively, you can carefully transfer 1-2 cups of the soup to a blender, puree, and return it to the pot.
Ladle the soup into bowls and serve warm. Pair with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 8551 mg | 372% | |
| Total Carbohydrate | 313.2 g | 114% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 46.4 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 892 mg | 69% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 7970 mg | 170% | |
*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.
