Warm up with a bowl of Best Homemade Potato Soup, a classic comfort food perfect for any chilly day. With creamy potatoes and aromatic vegetables, this delicious soup is easy to prepare and sure to satisfy everyone at the table.
Ingredients
- 6 medium Russet potatoes, cut into bite-size pieces
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 stalks celery, diced
- 2 tablespoons butter or olive oil (for sautéing)
- 8 cups vegetable broth or chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 tsp minced parsley
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until softened and fragrant.
- Add Potatoes and Broth: Add the chopped potatoes. Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Make It Creamy: Stir in the milk and heavy cream. Let the soup simmer for another 5 minutes. For a thicker texture, mash a few potatoes or give the soup a few pulses with an immersion blender.
- Season: Stir in the parsley, salt, and pepper. Taste and adjust seasoning or creaminess as desired.
- Serve: Ladle into bowls and garnish with: Shredded cheese, Chives, Extra parsley.
Variation
- For a smoky flavor, add 1 teaspoon of smoked paprika with the potatoes.
- Incorporate a cup of corn for a sweet and crunchy addition.
- Add crispy bacon bits for a non-vegetarian twist.
Cooking Notes
- Russet potatoes work well for a fluffy texture.
- Be sure to taste and adjust seasoning towards the end for perfect flavor.
- An immersion blender makes it easy to achieve your desired soup consistency.
Serving Suggestions
- Serve with warm, crusty bread for a complete meal.
- Pair with a light side salad for contrast.
- Top with sour cream and chives for added flavor.
Tips
- For extra richness, melt ½ cup shredded cheddar cheese into the soup.
- To make it completely vegetarian, use vegetable broth and butter or olive oil.
- To make it gluten-free, ensure your broth is certified gluten-free.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 6g
- Sodium: 750mg
Frequently Asked Questions
- Can I make this soup ahead of time?
Yes, and it tastes even better the next day! Reheat gently on the stovetop. - How can I make this soup thicker?
Simply mash some of the potatoes or use an immersion blender for a thicker consistency. - Is this soup freezer-friendly?
It can be frozen, but potatoes can become grainy. It’s best enjoyed fresh or refrigerated for up to 3 days. - What is a good substitute for heavy cream?
Half-and-half or coconut milk can be used for a lighter option.
Conclusion
This hearty homemade potato soup is the epitome of comfort food, combining creamy textures with rich flavors. It’s a straightforward recipe that allows for numerous modifications and variations, making it a versatile addition to your culinary repertoire. Enjoy a cozy, warm bowl with family and friends, and feel free to get creative with your favorite garnishes and add-ins!
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Best Homemade Potato Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian (with modifications)
Description
Warm up with a bowl of Best Homemade Potato Soup, a classic comfort food perfect for any chilly day. With creamy potatoes and aromatic vegetables, this delicious soup is easy to prepare and sure to satisfy everyone at the table.
Ingredients
Scale
- 6 medium Russet potatoes, cut into bite-size pieces
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 stalks celery, diced
- 2 tablespoons butter or olive oil (for sautéing)
- 8 cups vegetable broth or chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 tsp minced parsley
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until softened and fragrant.
- Add Potatoes and Broth: Add the chopped potatoes. Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Make It Creamy: Stir in the milk and heavy cream. Let the soup simmer for another 5 minutes. For a thicker texture, mash a few potatoes or give the soup a few pulses with an immersion blender.
- Season: Stir in the parsley, salt, and pepper. Taste and adjust seasoning or creaminess as desired.
- Serve: Ladle into bowls and garnish with: Shredded cheese, Chives, Extra parsley.
Notes
- Optional garnishes: shredded cheese, chives, or extra parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
Keywords: potato soup, creamy soup, comfort food, easy dinner
