Tangy Potato Soup
Warm up with a bowl of tangy potato soup, a comforting twist on a classic favorite! This creamy soup is packed with wholesome ingredients like tender Russet potatoes, carrots, celery, and a hint of garlic, all simmered in a flavorful chicken or vegetable stock. The secret to its zesty flavor lies in the addition of Greek yogurt and a splash of bright lemon juice, creating the perfect balance of creamy and tangy. Finished with a touch of paprika and garnished with fresh chives and optional sharp cheddar, this soup is as visually appealing as it is delicious. Ready in just 50 minutes, it’s an ideal choice for a cozy weeknight dinner or an impressive appetizer served alongside crusty bread. Perfect for potato soup lovers seeking a unique, flavor-packed upgrade!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs total) Russet potatoes
- 1 large Yellow onion
- 2 medium Carrots
- 2 Celery stalks
- 3 cloves Garlic
- 3 tablespoons Butter
- 4 cups Chicken or vegetable stock
- 1 cup Whole milk or heavy cream
- 1 cup Plain Greek yogurt
- 3 tablespoons Lemon juice
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground paprika
- 2 tablespoons, chopped (for garnish) Fresh chives
- 0.5 cup (optional, for garnish) Grated cheddar cheese
Instructions
Peel and dice the potatoes into small, uniform cubes. Finely chop the onion, carrots, and celery, and mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and sauté for an additional 1 minute, until fragrant.
Stir in the diced potatoes, chicken or vegetable stock, salt, black pepper, and paprika. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are fork-tender.
Once the potatoes are cooked, use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a countertop blender, then return it to the pot.
Stir in the milk or heavy cream, Greek yogurt, and lemon juice to give the soup its creamy and tangy flavor. Heat through for 5 more minutes, but do not let it boil.
Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice, if needed.
Ladle the soup into bowls and garnish with freshly chopped chives and grated cheddar cheese, if desired.
Serve hot with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
4601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 7229 mg | 314% | |
| Total Carbohydrate | 861.5 g | 313% | |
| Dietary Fiber | 71.7 g | 256% | |
| Total Sugars | 80.4 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1688 mg | 130% | |
| Iron | 44.6 mg | 248% | |
| Potassium | 22243 mg | 473% | |
*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.
