Delicious Chicken Soup Recipe
Introduction
Why This Recipe Works
Ingredients for Recipe
2 tbsp unsalted butter: for a richer flavor base
1 tbsp olive oil: keeps the butter from burning and adds body
1 medium yellow onion, finely chopped: brings sweetness and aroma
3 garlic cloves, minced: keep it fragrant, not burnt
4 medium Yukon Gold potatoes (about 600g), peeled and diced: best for creaminess and flavor
2 medium russet potatoes (about 400g), peeled and diced: adds starch to thicken naturally
3 ½ cups low-sodium vegetable broth: keep it light and balanced
1 cup whole milk: for silky body without excess fat
½ cup heavy cream: optional, but makes it restaurant-worthy
1 tsp sea salt (or to taste)
½ tsp freshly cracked black pepper
¼ tsp smoked paprika: adds warmth and subtle depth
¼ tsp dried thyme: don’t overdo it; a whisper goes a long way
Optional toppings: shredded cheddar, green onions, crispy bacon, sour cream
Step-by-Step Instructions
- Sauté the aromatics: Heat butter and olive oil in a heavy-bottomed pot over medium heat. Add onions and sauté until translucent (about 5 minutes).
- Add potatoes and spices: Toss in all diced potatoes. Stir in garlic, salt, pepper, paprika, and thyme. Cook for 2–3 minutes to coat them with flavor.
- Simmer to perfection: Pour in broth and bring to a boil. Reduce heat, cover partially, and let it simmer for 20 minutes or until potatoes are fork-tender.
- Blend to your desired texture: Use an immersion blender for a rustic finish or transfer to a high-speed blender for ultra-smooth soup.
- Stir in the dairy: Return soup to low heat. Stir in milk and cream. Simmer uncovered for 5 more minutes. Adjust salt and pepper.
- Serve hot: Ladle into bowls and top with garnishes of choice—chopped herbs, cheddar, crispy
Chef’s Insight: Don’t let the garlic brown too much—it’ll turn bitter and hijack the soup’s creaminess.
Pro Tips & Common Mistakes to Avoid
Use Yukon Golds for creaminess + Russets for natural thickening.
Always sauté onions fully—undercooked onions ruin the base flavor.
Warm the milk before adding to avoid curdling.
Don’t over-blend! Over-processing potatoes makes them gummy.
Never boil the soup after adding dairy—it’ll split and turn grainy.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Serve with crusty bread, grilled cheese, or a fresh salad. Each serving offers around 280–350 calories depending on toppings. Store in the fridge for up to 4 days in airtight containers. Gently reheat on the stove or microwave in bursts, stirring often. It freezes beautifully—just skip the cream and add it fresh upon reheating.
Delicious Chicken Soup Recipe
Ingredients
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 medium Yellow onion
- 3 Cloves Garlic cloves
- 4 medium Yukon Gold potatoes
- 2 medium Russet potatoes
- 3½ cups Low-sodium vegetable broth
- 1 cup Whole milk
- ½ cup Heavy cream
- 1 tsp Sea salt
- ½ tsp Black pepper
- ¼ tsp Smoked paprika
- ¼ tsp Dried thyme
Instructions
- Sauté the aromatics: Heat butter and olive oil in a heavy-bottomed pot over medium heat. Add onions and sauté until translucent (about 5 minutes).
- Add potatoes and spices: Toss in all diced potatoes. Stir in garlic, salt, pepper, paprika, and thyme. Cook for 2–3 minutes to coat them with flavor.
- Simmer to perfection: Pour in broth and bring to a boil. Reduce heat, cover partially, and let it simmer for 20 minutes or until potatoes are fork-tender.
- Blend to your desired texture: Use an immersion blender for a rustic finish or transfer to a high-speed blender for ultra-smooth soup.
- Stir in the dairy: Return soup to low heat. Stir in milk and cream. Simmer uncovered for 5 more minutes. Adjust salt and pepper.
- Serve hot: Ladle into bowls and top with garnishes of choice—chopped herbs, cheddar, crispy bacon, or a swirl of sour cream.
Notes
- Potato Blend Matters: Using both Yukon Gold and Russet potatoes gives the soup a balance of creamy texture and natural thickness—don’t skip the mix.
- Blend Carefully: For a rustic texture, blend just 70–80% of the soup. Over-blending can turn it gummy due to the starch in potatoes.
- Dairy Temperature: Always warm your milk and cream slightly before adding to the soup to prevent curdling and maintain smooth consistency.
- Flavor Build-Up: Sautéing onions and garlic properly is the backbone of the soup’s flavor—don’t rush this step.
- Make It Your Own: Add extra toppings like shredded cheese, crispy bacon, or fresh herbs just before serving for more layers of flavor and texture.
FAQs
This is the kind of soup you come back to all winter long—the one you make when guests visit, when you’re sick, or when you need a hug in a bowl. Now that you know the chef’s secrets, try this Best Potato Soup Recipe tonight—and don’t forget to leave a review or share your twist in the comments!
