This substantial potato soup recipe mixes the silky richness of mashed potatoes with delicious aromatics to create a cup of comfort suitable for any occasion.
The dish starts with a sauté of diced onions and cloves of garlic, which fills your kitchen with a delectable scent. Properly peeled and chopped potatoes are added to the mixture, and they are bathed in a savory soup of chicken or vegetable broth. The potatoes make it tender while the pot boils, absorbing the flavorful taste of the broth.
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Ingredients You Will Need For Potato Soup Recipe:
- Peeled Potatoes: The basic item for this recipe is potatoes. I use russet potatoes for my potato soup recipe, but you can use any other type of potato.
- Chopped onions: The onions provide a delicious and fragrant taste to the soup. Onions are usually sautéed at the start of the potato soup recipe to bring out their natural sweetness and richness. I used yellow onions in my soup, but other types of onions can be used in potato soup recipes.
- Garlic: The addition of garlic adds richness and aromatic flavor to the potato soup. It complements the other flavors and adds a great depth to the soup.
- Celery stalks: diced celery also gives a terrific taste combination to the potato soup recipe.
- Carrots: Including the carrots in the potato soup recipe gives sweetness, color, and minerals.
- Flour: In potato soup, flour works as a thickening agent. I use all-purpose flour in my potato soup recipe, but if you have any dietary issues, you can use other gluten-free flours like almond flour, coconut flour, and oat flour.
- Chicken broth: Sometimes I use chicken broth, but if it is not available, then I use vegetable broth. It also gives a very delicious taste to potato soup. There are two choices: chicken broth or vegetable broth, which can be used.
- Butter: I use butter to sauté the onions; it gives a good taste to the potato soup, but you can add olive oil or any other vegetable oil for sautéing the onion and garlic.
- Milk and cream: These two items give the soup smoothness and richness. They make the soup creamy and delicious.
- Salt and freshly ground black pepper: These are the basic items for any recipe that enhance the overall flavor of the dish. They should be included for taste. Add salt with a little quantity to taste and adjust if desired.
- Optional ingredients: shredded cheddar cheese seasoned on top for a creamy and delicious finish; cooked diced bacon; and other herbs like green onions and freshly chopped chives.
Potato Soup Recipe, Step-by-Step Instructions:
❶ In a large skillet over medium heat, melt the butter, then add the onions and sauté for 5 minutes until softened, then add the minced garlic and cook for an additional 2 minutes until fragrant.
❷ Now add the vegetables to the skillet: peeled potatoes, carrots, celery stalks, salt, and black pepper to taste. Cook all the ingredients for 5–10 minutes until they are tender.
❸ Pour in the chicken or vegetable broth. Cook for an additional 10 minutes until all the vegetables start to get softer and tender.
❹ In another mixing bowl, whisk together the flour and cream. Pour the flour mixture into the soup to thicken it slightly.
❺ Now combine the soup to make it smooth and creamy. Make use of a blender or electric blender.
❻ Slowly pour in the milk, stirring continuously to mix. Boil for a few minutes until the soup is well heated.
❼ Once combined, stir the cheese into the soup until it is thoroughly melted.
❽ Serve warm with desired garnishes like chives or cooked bacon pieces.
FAQ About Potato Soup Recipe:
1. Can I use any type of potato in my potato soup recipe?
Yes, sure, you can use any type of potato in your soup, but there are some good choices that are popular for their creamy texture, like Yukon gold and russet potatoes. I usually use russet potatoes. But feel free to use any kind of potato in your potato soup recipe.
2. Can I add extra veggies to the soup?
Definitely! The popular vegetables include carrots, celery stalks, onions, leeks, and maize. Cooking time should be adjusted to make sure that all the veggies are soft.
3. When should you add vegetables to soup?
Typically, the root veggies are added all at once before bringing the soup to a simmer, with leeks and greens, if desired, added last. Once more, it depends on the boiling and the size of the veggies, but a constant simmer is better than a roaring boil since it allows the flavors to emerge more fully.
4. How can I thicken or thin the soup?
Flour is the thickening agent for soup. If you want to thicken the soup, make a mixture with flour and cream and add in the broth. If the soup is too thick, then simply add more milk or broth until you get the required consistency.
Serving Suggestions Of Potato Soup:
Potato soup is a flexible and hearty dish. Here are some ideas for serving your potato soup.
- Decorate with fresh herbs if desired
- Toppings with cheese
- Cooked Bacon Crumbles
- Greek yogurt
- Green onions, diced
- Pepper Flakes or Spicy Sauce
- Serve potato soup with bread
- Serve the potato soup with a simple side salad. A quick garden salad or Caesar salad might give a welcome break from the heat of the soup.
- Sandwiches with grilled cheese
potato soup recipe
Equipment
- (1) Large pot This enables for stirring while also preventing overflow.
- (1) cutting board and knife These are the basic equipment for the recip.
- (1) potato blender
- (1) wooden spoon This is useful for mixing and delivering soup.
Ingredients
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup carrots peeled and diced
- 1 cup celery stalks chopped
- 5 cups russet potatoes peeled and diced
- 5 cups chicken broth or vegetable broth if the soup is too thicken then you can add more cups of broth.
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 1/2 cup cream
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon salt
- 3 tablespoons butter unsalted or olive oil
Optional toppings
- Cooked chopped bacons shredded cheddar cheese, fresh herbs like chives, parsley and chopped green onion.
Instructions
- Vegetable Preparation: Wash and peel the potatoes into tiny pieces. Thinly dice the onion and minced cloves of garlic; cut the celery stalks and carrots into small pieces.
- Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic to the preheated skillet. Saute them until tender and fragrant. Then add the carrots and celery stalks and cook for an additional 5 minutes.
- In another mixing bowl, whisk together the flour and cream. Pour the flour mixture into the soup to thicken it slightly.
- Pour in the chicken orvegetable broth, mixing constantly to prevent lumps. Cook for an additional 10minutes until all the vegetables start to get softer and tender.
- Blending the potatoes: If you like a smoother texture, you may blend the soup with an immersion blender, keeping some lumps for texture.
- Slowly pour in the milk, stirring continuously to mix. Boil for a few minutes until the soup is well heated.
- Seasoning: season the soup with salt and ground black pepper to taste.
- Once combined, stir the cheese into the soup until it is thoroughly melted.
- Optional topping: Pour the soup into the bowls and sprinkle with shredded cheddar cheese, chopped green onions, chives and cooked bacon bites.
- Serving: Enjoy your delicious and creamy potato soup while it’s hot.
Notes
- Protein: (8 grams)
- Fat: (12 grams)
- Saturated fat: (12 grams)
- Carbohydrates: (50 grams)
- Fiber: (4 grams)
- Sugar: (1 gram)
- Cholesterol: (25 milligrams)
- Sodium: (450 milligrams)
- Potassium: (1160 milligrams)
- Calcium: (210 milligrams)
- Iron: (2 milligrams)
