Absolutely Ultimate Potato Soup
When comfort food calls, few things hit the spot like a warm, creamy bowl of potato soup. This recipe for Absolutely Ultimate Potato Soup delivers a velvety texture, deep flavor, and just the right amount of richness. With simple ingredients and straightforward steps, this dish can easily become your go-to favorite.
Ingredients:
Here’s what you’ll need to get started:
- Russet potatoes : 6 medium (peeled, diced)
- Onion : 1 large (chopped)
- Garlic : 4 cloves (minced)
- Celery : 2 stalks (chopped)
- Carrots : 2 medium (chopped)
- Chicken broth : 6 cups
- Whole milk : 2 cups
- Heavy cream :1 cup
- Butter : 4 tablespoons
- Flour : 1/4 cup (for thickening)
- Cheddar cheese : 1 ½ cups (shredded)
- Cooked bacon : 1/2 cup (crumbled)
- Green onions : 1/4 cup (sliced, to be used as garnish)
- Salt and pepper : To taste
- Optional: Sour cream : To be served on top
Step-by-Step Instructions:
Step 1: Prepare the Base
Melt butter in a large stockpot over medium heat. Diced celery, carrots, and onions. Saute 5–7 minutes until they start to soften. Saute 1 minute longer after adding garlic and stirring.
Step 2: Add Potatoes and Broth
Diced potatoes Add and add in the chicken broth in. Boil, then bring to a low simmer. Simmer 15–20 minutes until potatoes are tender.
Step 3: Roux Preparation
Melt 4 tablespoons of butter in the second skillet over medium heat. Whisk in flour and cook until roux is a golden brown color, about 2–3 minutes. Slowly whisk in milk until it thickens. Stir the roux into soup.
Add shredded cheddar cheese and heavy cream. Simmer for another 5 minutes and stir every few minutes. Thin if too thick by another dash of broth or milk.
Step 5: Season and Serve
Season and season with pepper and salt. Add crumbled bacon for extra depth of flavor. Spoon soup into bowls and garnish with sour cream and green onions.
Tips for the Ultimate Experience
- Use the Right Potatoes: Russet potatoes are ideal to give a light, starchy bite that won’t disintegrate when pureed into the soup.
- Make Vegetarian: Substitute vegetable broth instead and omit the bacon to make a vegetarian soup.
- Add Crunch: toasted bread or croutons make excellent toppings.
- Reheat Friendly: The soup will keep for 4 days in the fridge and 2 months in the freezer.
Nutritional Information (per serving – approx.)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 12 g |
| Carbohydrates | 40 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Sodium | 680 mg |
| Fiber | 3 g |
Flavor Variations
- Loaded Baked Potato Version: top with shredded cheese, extra sour cream, and chives.
- Spicy Kick: top with diced jalapeños or hot sauce for added kick.
- Protein Boost: top with shredded rotisserie chicken or turkey for a filling meal.
Storing and Freezing
To Store: allow soup to come to room temperature and store in airtight containers. Refrigerate for 4 days.
To Freeze: Fill freezer bags or containers with room for expansion with cold soup. Refrigerate frozen up to 2 months. Heat on low heat of stovetop on thawed cold soup.
Final Thoughts
This Absolutely Ultimate Potato Soup is everything you’ve ever dreamed of in a comfort food: full, rich, creamy, satisfying, and just plain delicious. Serve it on a weeknight meal or serve it if you’re entertaining, and it’s always great. Serve it with a green salad, some crusty bread to go along with it, or plain by itself with lots of toppings.
Make this your best bet recipe to indulge in when the weather gets warm or your heart yearns for something warm and comforting.