Ingredients
Method
- Sauté the Aromatics: In a large pot, melt butter over medium heat. Add diced onion and celery. Cook until soft, about 4-5 minutes.
- Add Garlic & Seasonings: Stir in garlic and thyme; cook 30 seconds until fragrant.
- Add Potatoes & Broth: Toss in the diced potatoes. Pour in vegetable broth and bring to a boil. Reduce to a simmer and cook uncovered for 15–18 minutes, or until potatoes are fork-tender.
- Mash or Blend: Use a potato masher for a rustic texture, or an immersion blender for silky smoothness.
- Stir in Milk: Add milk, stir well, and warm through (do not boil). Taste and adjust salt and pepper.
- Garnish & Serve: Ladle into bowls and top with your favorite fixings: crispy bacon, cheese, chives, or a swirl of sour cream.
Notes
- Build the Base with Intention: This soup isn’t just about soft potatoes floating in broth—it’s about creating deep, layered flavor from the start. Begin by letting onions, celery, and garlic slowly soften in butter. That gentle sizzle? It’s not background noise—it’s where flavor begins to bloom.
- Let the Potatoes Speak: Cut your potatoes evenly and let them simmer just until tender. Overcooking turns them mushy; undercooking leaves them chalky. When done right, they melt into the soup just enough to thicken it naturally without flour or cream.
- Milk Is a Whisper, Not a Shout: The addition of milk brings creaminess, but don’t let it overpower. Add it at the end, off the boil, so it blends without curdling. This preserves both the smooth texture and the delicate dairy notes.
- Half-Mash for Perfect Texture: A full purée makes the soup feel bland. Mashing just some of the potatoes by hand gives you body and bite. It’s the rustic middle ground between silky and chunky—what great potato soups are known for.
- Finish with Contrast: The toppings—crispy bacon, fresh chives, cracked pepper—aren’t just pretty. They’re designed to cut through the richness, adding crunch, brightness, and a final flourish that elevates every spoonful from simple to spectacular.