This recipe delivers a rich and creamy potato soup that's perfect for a chilly evening or a cozy weekend lunch. It's easy to make, adaptable to your taste, and guaranteed to become a family favorite.
Ingredients:
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 pounds russet potatoes, peeled and cubed
- 6 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup milk (or cream for extra richness)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: chives, bacon bits, shredded cheese, sour cream
Instructions:
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Sauté the Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Add Potatoes and Broth: Add the cubed potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Blend the Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Caution: Always vent the blender lid to prevent pressure buildup. If using an immersion blender, blend directly in the pot.
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Stir in Milk and Seasonings: Return the soup to the pot (if using a blender). Stir in the milk (or cream), thyme, salt, and pepper. Heat through gently; do not boil.
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Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as chives, bacon bits, shredded cheese, or a dollop of sour cream.
Tips for the Best Potato Soup:
- Use good quality broth: The flavor of your broth will significantly impact the overall taste of the soup.
- Don't overcook the potatoes: Overcooked potatoes can become mushy and affect the soup's texture.
- Adjust seasonings to taste: Feel free to add more salt, pepper, or thyme to suit your preferences. A dash of smoked paprika or cayenne pepper adds a nice smoky or spicy kick.
- Add other vegetables: Feel free to add other vegetables like leeks, parsnips, or mushrooms for added flavor and nutrients.
- Make it cheesy: Stir in a cup of shredded cheddar cheese during the last few minutes of cooking for a cheesy potato soup.
- Make it creamy without cream: For a lighter version, use full-fat coconut milk instead of cream.
Frequently Asked Questions (FAQs)
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.
What kind of potatoes are best for potato soup?
Russet potatoes are ideal for their creamy texture when cooked. Yukon gold potatoes also work well, but will result in a slightly less creamy soup.
Can I use an immersion blender instead of a regular blender?
Absolutely! An immersion blender is a great option, as it eliminates the need to transfer the hot soup. Just be careful to avoid splashing.
Enjoy your delicious homemade potato soup! Let me know how it turns out!
