Rustic Potato Soup
Cozy up with a bowl of comforting Rustic Potato Soup, a hearty classic that combines the wholesome flavors of tender Russet potatoes, sweet carrots, and aromatic celery in a velvety broth. This creamy, one-pot recipe is thickened with a simple flour roux, enriched with whole milk and optional heavy cream, and lifted by the subtle herbal notes of fresh thyme and a bay leaf. Partially blended for the perfect balance of creamy and chunky textures, this soup is ideal for chilly evenings. Garnish each bowl with a sprinkle of fresh parsley and crispy crumbled bacon for added flair. Ready in just an hour, this rustic potato soup is a satisfying, family-friendly meal best paired with crusty bread or crackers. Perfect for those searching for cozy soups, potato-based comfort food, or quick-and-easy dinner ideas!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Russet potatoes
- 1 large Yellow onion
- 2 medium Carrots
- 2 Celery stalks
- 3 Garlic cloves
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon (or 1 sprig) Fresh thyme
- 1 Bay leaf
- 0.5 cups (optional) Heavy cream
- 2 tablespoons (for garnish) Chopped fresh parsley
- 0.25 cups (optional, for garnish) Crumbled bacon
Instructions
Peel and dice the potatoes into 1-inch cubes. Finely dice the onion, carrots, and celery. Mince the garlic cloves.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, and celery. Sauté for 5–7 minutes until softened and slightly golden.
Stir in the garlic and sauté for an additional 1 minute, being careful not to burn it.
Sprinkle the flour over the vegetable mixture and stir well to coat evenly. Cook for 2 minutes to eliminate the raw taste of the flour.
Gradually add the chicken or vegetable broth while stirring constantly to avoid lumps. Then add the diced potatoes, thyme, bay leaf, salt, and pepper.
Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, blend the soup partially to thicken it, leaving some chunks of potato for texture. Alternatively, transfer half the soup to a blender, puree it, and return it to the pot.
Stir in the milk and heavy cream (if using). Cook for an additional 5 minutes on low heat but do not boil.
Remove the bay leaf and sprig of thyme, if used. Adjust seasoning with more salt and pepper as needed.
Ladle the soup into bowls and garnish with chopped parsley, crumbled bacon (if using), and an extra drizzle of cream, if desired.
Serve hot with crusty bread or crackers on the side for a complete meal.
Nutrition Facts
Calories |
4907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 871.7 g | 317% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 79.9 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1335 mg | 103% | |
| Iron | 45.6 mg | 253% | |
| Potassium | 22335 mg | 475% | |
*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.
