You’ll love this Potato Soup Recipe for its delicate flavor and delightfully creamy texture. Plus, leftovers taste amazing!
My husband and I love soup during the chilly months of the year. He works outside, and especially on a dreary, rainy day, nothing warms him up like a bowl of hot soup. My kids, on the other hand, are not soup fans. I don’t know why, but you won’t make them happy with a bowl of soup. Except for potato soup! It’s the one soup we can all agree on, and whenever I make it, I have to make a double batch.
Potato soup is, in fact, a simple, humble soup that has been popular among home cooks for decades. Particularly associated with Irish and Irish-American traditions, it can range from heavily creamy to brothy, but most of the time, you’ll find it’s a creamy, rich soup with a fairly smooth texture.
You will love potato soup because it tastes like home, is easy to make for a lunch, makes a great first course to a meal, and is perfect for a simple supper with some fresh bread. It tastes good right after you make it, but like a lot of soups and stews, after 24 hours in the fridge, it tastes even better. The ingredients are ones you might already have on hand: potatoes, onions, garlic, flour, broth, milk, cream, and pantry seasonings. Together, they make for a velvety bowl of goodness that will warm you up from the inside out.
Will Any Kind Of Potato Work?
The short answer is yes. However, russet potatoes are probably best. They are large, easy to peel, and cook up just right. When boiled, the texture is creamy and mashes easily if you like a smooth soup. Yukon Golds, which are considered an all-purpose potato, will also do well in this recipe. If you have a choice, however, go with russet potatoes, as they will make this soup decadently velvety.
How Do I Store Leftovers?
Once cooled, you can refrigerate it in an airtight container for up to 4 days. You can also freeze it, but you need to hold off on adding the heavy cream before freezing. Otherwise, the texture will be a bit grainy.
Serving Suggestions
When I serve potato soup, I like to set out small bowls full of toppings. Chopped chives, shredded cheddar cheese, crumbled bacon, and sour cream are all great options.
Potato soup goes well with other comfort foods such as Grilled Cheese or a Steak Sandwich. It can also be a first course to a bigger meal, such as a Delicious Roast Pork Loin or a Roast Chicken with sides like Broccoli Rabe or Sautéed Asparagus. For a simple, delicious supper, you can pair potato soup with a salad like Apple-Walnut Salad or Kale Caesar Salad With Parmesan Crisp Croutons.
Potato Soup Recipe
Ingredients Â
- 6 large potatoes peeled and diced into 3/4-inch cubes
- 4 tablespoons unsalted butter
- 1 cup diced onion
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 1/2 cups chicken broth
- 2 1/2 cups whole milk
- Kosher salt to taste
- Ground black pepper to taste
- 1/2 cup heavy cream
- Shredded cheddar cheese for garnish
- Chopped chives for garnish
- Cooked and crumbled bacon optional (for garnish)
InstructionsÂ
- In a large pot, cover the diced potatoes with water, bring to a boil, and cook until tender, about 15 minutes. Drain and set aside.
- In the same pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onions are translucent, about 5 minutes.
- Stir the flour into the onion mixture, and cook for 2 minutes to remove the raw flour taste, stirring constantly.
- Gradually add the chicken broth and milk to the pot, stirring continuously. Add the cooked potatoes back into the pot. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Reduce heat to low and stir in the heavy cream. Heat through without boiling, about 5 minutes.
- If thick, add a splash more of the broth to thin it out. Use an immersion blender to blend the soup until it is creamy with some chunks of potato left.
- Adjust seasoning with salt and pepper. Serve warm with shredded cheese, fresh chives, and optional bacon crumbles on top.
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