How to Make Best Potato Soup
Introduction
Why This Recipe Works
Ingredients for Recipe
4 medium Russet potatoes (about 1.5 lbs): Perfect for that creamy, thick base due to their high starch content.
2 medium Yukon Gold potatoes: Adds buttery flavor and silky texture—balances the Russets beautifully.
1 large yellow onion, diced: The sweetness from sautéed onions is essential for flavor depth.
2 celery stalks, diced: Provides aromatic structure and balances richness.
2 carrots, diced: A subtle earthy sweetness and beautiful color contrast.
4 garlic cloves, minced: Use fresh, not pre-minced. Adds complexity—don’t let it brown.
4 tbsp unsalted butter: The flavor foundation. Helps sweat the vegetables and enhances creaminess.
5 cups chicken or vegetable stock: Low-sodium is best. If homemade, even better.
1 cup heavy cream: Stir in at the end for luxurious mouthfeel without curdling.
1 cup sharp cheddar cheese, shredded (optional): For tangy, melty richness.
Salt and black pepper, to taste: Season gradually throughout cooking, not just at the end.
Chopped fresh chives (for garnish): Adds freshness and a hint of oniony brightness.
Crispy cooked bacon (for garnish): Adds salty crunch and smoky depth. Optional, but highly recommended.
Step-by-Step Instructions
- Sauté the Aromatics: In a heavy-bottom pot, melt butter over medium heat. Add onions, celery, and carrots. Cook for 6-8 minutes until softened.
- Add Garlic & Potatoes: Stir in minced garlic for 30 seconds (don’t let it brown). Toss in diced potatoes, coating them in the butter and aromatics for 2-3 minutes.
- Build the Broth: Pour in chicken or vegetable stock. Bring to a gentle simmer (not a rolling boil) to prevent the potatoes from breaking apart too fast. Cook for 20 minutes until fork-tender.
- Blend for Creaminess: Using an immersion blender, blend half the soup to create a thick, creamy base while leaving some potato chunks for texture.
- Finish with Cream & Cheese: Stir in heavy cream and shredded cheddar. Cook for 3 more minutes on low heat. Adjust salt and pepper to taste.
- Serve Like a Chef: Ladle into bowls, topping with crispy bacon, fresh chives, and a final sprinkle of cheese.
Chef’s Insight: Low and slow sweating releases sweetness—don’t rush this step.
Pro Tips & Common Mistakes to Avoid
Use a mix of Russet and Yukon Gold potatoes for the perfect creamy-meets-buttery texture.
Always season in layers—start with veggies, then broth, then final taste.
Over-blending can make the soup gluey due to potato starch release.
Boiling cream or cheese can cause curdling—keep it low and gentle.
Serving, Nutrition, Storage, Reheating & Freezing Guide
After serving, store leftovers in airtight containers in the fridge for up to 4 days. It reheats beautifully on the stove with a splash of milk to revive the creaminess. Freeze without cream for up to 2 months, then add cream after thawing for a fresh taste.
How to Make Best Potato Soup
Ingredients
- 4 medium Russet Potatoes
- 2 medium Yukon Gold Potatoes
- 1 large Onion
- 2 diced Celery stalks
- 2 diced Carrots
- 4 cloves Garlic
- 4 tbsp Butter
- 5 cups Chicken or Veg Stock
- 1 cup Heavy Cream
- 1 cup Cheddar Cheese
- to taste Salt & Pepper
- For granish Crispy Bacon
Instructions
- Sauté the Aromatics: In a heavy-bottom pot, melt butter over medium heat. Add onions, celery, and carrots. Cook for 6-8 minutes until softened.
- Add Garlic & Potatoes: Stir in minced garlic for 30 seconds (don’t let it brown). Toss in diced potatoes, coating them in the butter and aromatics for 2-3 minutes.
- Build the Broth: Pour in chicken or vegetable stock. Bring to a gentle simmer (not a rolling boil) to prevent the potatoes from breaking apart too fast. Cook for 20 minutes until fork-tender.
- Blend for Creaminess: Using an immersion blender, blend half the soup to create a thick, creamy base while leaving some potato chunks for texture.
- Finish with Cream & Cheese: Stir in heavy cream and shredded cheddar. Cook for 3 more minutes on low heat. Adjust salt and pepper to taste.
- Serve Like a Chef: Ladle into bowls, topping with crispy bacon, fresh chives, and a final sprinkle of cheese.
Notes
- Balance Is Everything: Use two types of potatoes for contrasting roles—one melts into the broth for creaminess, while the other holds shape to give every spoonful body and bite.
- Controlled Creaminess: Avoid turning your soup into purée. A partial blend lets the texture shine—creamy base, chunky finish, and natural depth.
- Layered Warmth: Heat is more than temperature—it’s technique. Sweat your base vegetables gently; their natural sugars unlock flavor if treated with patience.
- Dairy Integration: Introduce cream at a low simmer and stir slowly. High heat dulls its silkiness, while a gentle finish keeps it lush and luxurious.
- Finish Like a Pro: A touch of acidity (like a squeeze of lemon or a dash of vinegar) just before serving brightens the whole bowl and makes every flavor pop.
FAQs
This potato soup isn’t just a recipe; it’s a culinary experience that transforms simple ingredients into something extraordinary. Make it once, and it’ll become your go-to comfort bowl for cold nights and cozy dinners.
