Potato Soup the Mother of Many Hardy Soups
Creamy, comforting, and endlessly versatile, "Potato Soup the Mother of Many Hardy Soups" is a timeless classic that transforms humble root vegetables into a bowl of warmth and flavor. This hearty recipe features tender russet potatoes, aromatic onions, carrots, celery, and garlic, simmered in a rich base of chicken or vegetable stock, milk, and a touch of heavy cream for velvety perfection. A hint of thyme and a bay leaf add depth, while the option to partially purée ensures a satisfying balance of creamy and chunky textures. Top it off with cheddar cheese, crispy bacon, or green onions for a personalized touch. Perfect for chilly evenings, this easy potato soup is ready in just an hour and is guaranteed to become a family favorite. Whether served as a main course or alongside a crusty bread, this soup sets the stage for countless comforting meals.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 large Yellow onion
- 2 medium Carrots
- 2 Celery stalks
- 3 Garlic cloves
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 6 cups Chicken or vegetable stock
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 cup Shredded cheddar cheese (optional)
- 0.5 cup Cooked bacon, crumbled (optional)
- 2 Green onions, sliced (optional)
Instructions
Peel and dice the potatoes into 1-inch cubes. Finely chop the onion, carrots, celery, and garlic.
In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5–7 minutes until softened.
Add the garlic and sauté for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook the flour for 1–2 minutes to remove the raw taste.
Gradually pour in the stock while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, bay leaf, thyme, salt, and black pepper. Stir well and let the soup simmer for 20–25 minutes, or until the potatoes are fork-tender.
Remove the bay leaf. Use an immersion blender to partially puree the soup directly in the pot (or transfer half to a blender and puree, then return to the pot). This creates a creamy texture while keeping some chunks for heartiness.
Stir in the milk and heavy cream. Heat the soup gently over low heat until warmed through, but do not let it boil.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley and your choice of toppings such as shredded cheddar, crumbled bacon, and sliced green onions.
Nutrition Facts
Calories |
3332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 11248 mg | 489% | |
| Total Carbohydrate | 303.8 g | 110% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 41.7 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1500 mg | 115% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 8082 mg | 172% | |
*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.
