Yet Another Potato Soup Recipe
Indulge in the comforting flavors of "Yet Another Potato Soup Recipe," a hearty classic elevated with simple, wholesome ingredients and a creamy, velvety texture. Perfect for chilly evenings, this soup features a base of tender Russet potatoes complemented by sautéed onions, carrots, and celery for a rich depth of flavor. A blend of butter, flour, and broth creates a luxuriously thick stock, while milk and heavy cream add irresistible creaminess. Customize each bowl with optional toppings like sharp cheddar cheese, crispy bacon, or fresh green onions for an extra burst of flavor. Ready in under an hour, this homemade potato soup is a warming, family-friendly meal that you'll want to make again and again.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Onion
- 2 medium Carrots
- 2 medium Celery stalks
- 3 large Garlic cloves
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 6 cups Chicken or vegetable broth
- 1 cup Milk
- 0.5 cup Heavy cream
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 cup Cheddar cheese (optional topping)
- 0.25 cup Chopped green onions (optional topping)
- 0.25 cup Cooked bacon, crumbled (optional topping)
Instructions
Peel the potatoes, then dice them into 1-inch cubes. Set aside.
Finely chop the onion, carrots, and celery. Mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for an additional minute or until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes while stirring constantly.
Gradually pour in the chicken or vegetable broth, whisking as you go to prevent lumps from forming. Bring the mixture to a boil.
Add the diced potatoes to the pot and reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are fork-tender.
Using an immersion blender, blend the soup until smooth, or leave it slightly chunky if preferred. If you don't have an immersion blender, transfer portions of the soup to a blender, blend carefully, and return to the pot.
Stir in the milk, heavy cream, salt, and ground black pepper. Cook for an additional 5-10 minutes over low heat to warm through, stirring occasionally.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and top with cheddar cheese, chopped green onions, and crumbled bacon, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 12542 mg | 545% | |
| Total Carbohydrate | 341.0 g | 124% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 45.3 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1523 mg | 117% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 8801 mg | 187% | |
*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.
