How delightful is it to curl up with a hot bowl of potato soup on a chilly day outside? I’m a complete potato and soup fan, and believe me, I have tried numerous bowls, ranging from okay to heavenly ones.
The best part? This recipe is so versatile! Whether you’re feeling a light lunch or in the mood to go all out with a creamy delight, this one’s got your back.
Plus, it’s easy to make, leaving you with ample time to jazz it up with your choice of toppings.
Now, the magic of a good potato soup is that creamy, dreamy texture. And guess what? There is no need to stand over the stove for hours; this beauty comes together in just about 30-45minutes.
So, if your taste buds are tingling for a warm, comforting bowl of yumminess, let’s dive into this adventure together!
Ingredients you need
- Water: The unsung hero in our soup. It’s the base that brings all our flavors together!
- Chicken bouillon cubes: These little cubes are power-packed! They add a depth and richness that elevates the entire dish.
- Onion: A chef’s best friend. When chopped and sautéed, they offer a sweetness and aroma that can’t be matched.
- Celery, Carrots, and Broccoli: Our veggie trio! Each bringing their unique flavor and crunch, ensuring every bite is exciting.
- Potatoes: The superstar! These spuds, when peeled and cubed, transform into soft, delightful morsels soaking up all the goodness.
- Garlic: Oh, garlic! It’s the zesty punch that every soup secretly desires.
- A hint of dried thyme, bay leaf, and white pepper: This aromatic trio is like the fairy dust of seasonings, adding whispers of warmth and complexity.
- Butter: Good ol’ unsalted butter. It adds a creamy depth that’s just so indulgent.
- Half and half: Fresh is best! This dairy delight ensures our soup is luxuriously creamy.
- Sharp cheddar: Cheese lovers, rejoice! Grated to perfection, it adds a tangy zing and oh-so-melty texture.
- Cheese whiz or smooth nacho cheese: A little guilty pleasure. It lends a velvety, cheesy touch that’s hard to resist.
- Green onions: These give that fresh, crisp kick, making every spoonful feel lively.
- Dill or parsley: Feeling posh? Garnish away with these herbs, adding a burst of color and freshness.
How To Make Potato Soup
Ready to whip up some cozy comfort in a bowl? Here’s a straightforward, super-fun guide on how to make a potato soup that’s creamy, dreamy, and utterly delicious!
Soup’s On: In your favorite pot, toss in water, bouillon cubes, veggies, potatoes, garlic, thyme, bay leaf, and a pinch of white pepper. Give it a good mix! It’s important to know how to peel potatoes before boiling.
Heat Up: Set your pot on medium-high. Once it’s bubbling, turn down the heat and let it do its thing until those potatoes are nice and soft (around 10-12 minutes).
Creamy Dream: Turn down the heat. First, add the half of the cheese, milk, and butter. Keep stirring until you have a smooth and super creamy mixture! Then add the rest of the cheese and Stir until it’s smooth and oh-so-creamy!
Simmer Down: Let it bubble softly for about 30 minutes, giving it a stir now and then.
Taste Test: Fish out that bay leaf and give it a taste. Need more spice? Add it in!
Serve it Up: Pour into bowls, sprinkle with green onions, and maybe some dill or parsley. Grab some bread, and you’re in for a treat!
How to Choose the Perfect Potatoes
Picking the Perfect Potato Pal: Ready to whip up that dreamy creamy potato soup? The potato you pick can make all the difference! Here’s my personal potato playbook:
- Russets: My first pick! They get all soft and creamy as they cook, and they’ve got this down-to-earth flavor that just works magic in the soup.
- Yukon Golds: These golden beauties have a buttery touch. They’re soft, yet hold their own in the soup, giving it a rich depth.
- Red Potatoes: Want a splash of color and a bit more bite in your soup? Go red! Their skin’s super thin and can jazz up your soup visually and nutritionally.
Shopping tip? Grab firm, smooth potatoes with no green patches. Wrinkly skin? Nope, leave them be. I always go for the medium ones – they’re just easier buddies to work with.
Remember, Russet, Yukon Gold, or red – these are your trusty trio for a soup that’s gonna have everyone coming back for seconds!
Variations and Tips
Soup Upgrades & Swaps Every bowl of soup tells a story, and with these variations, you can cater to all foodie tales:
- Veggie Delight: Skipping bacon? No sweat! Add some extra carrots, celery, or peas. A sprinkle of cheddar and green onions? Divine.
- Vegan Vibes: Swap cream with almond or oat milk, chicken broth for veggie, and maybe some smoked tofu instead of bacon. For that creamy feel without dairy, try blending in cooked cauliflower or white beans. Nutritional yeast? It’s the vegan fairy dust! Top with fresh herbs, and you’ve got a bowl of plant-based perfection.
- Light & Lovely: Cutting some calories? Go with skim milk or a low-fat cream. Try subbing in some cauliflower for potatoes. Add kale or spinach for a nutrient kick, and maybe turkey bacon or lean ham. A touch of fresh herbs, a sprinkle of low-fat cheese, and voilà! A soup that’s light on calories but full on flavor.
Mistake to avoid
Oops! Fixing Those Potato Soup Blunders Hey, we all have our off days in the kitchen, right? I’ve spotted some common little hiccups folks sometimes face when crafting that perfect creamy potato soup. Let me help you dodge these!
- Potato Problems: Those spuds have got to be just right. Too hard? Uh-oh. Too soft? Oops. Give them a gentle poke with a fork. They should be soft yet still holding their shape.
- Thin-Soup Blues: Whisk in some flour or cornstarch dissolved in cold water if your soup’s a bit on the watery side. Or, for a natural thickener, mash a few of the cooked potatoes and stir them in.
- Flavor Flatline: Don’t be shy with those seasonings! A sprinkle of salt, a dash of pepper, and maybe some herbs—start slow and taste as you go. It’ll elevate that flavor game.
- Grease Alert: Got a shiny layer of oil? It’s likely from the bacon or other ingredients. Skim it off with a spoon or dab with a paper towel to get rid of the excess.
- Too-Thick Tango: If your soup’s turned super thick as it cools, just stir in a tad more milk or broth until it’s back to the consistency you love.
Here’s hoping these handy hints have you nailing that soup every single time!
What To Serve With Potato Soup
Besties for Your Potato Soup What’s better than a bowl of creamy potato soup? Pairing it with something just as delish! Here’s what I totally dig with mine:
- Vegetables: Roasted Brussels sprouts or tender steamed asparagus offer a great flavor balance to the creamy soup. Consider buttery sautéed mushrooms or caramelized onions to elevate the dish further.
- Sandwiches: The classic – a golden grilled cheese sandwich dunked into potato soup. Experiment with cheddar, Swiss, Gouda, or any of your faves. Also, turkey and avocado wraps? Yum!
- Bread: Nothing like tearing apart crusty sourdough or ciabatta and soaking it in the soup. Or perhaps some garlic knots or pretzel sticks?
- Protein Boost: Fancy a bit more oomph? Toss in some crumbled bacon or diced ham. Roasted chicken or grilled shrimp on the side? Oh, yes!
Mix and match, and create your perfect potato soup meal combo. Happy slurping!
Storage and Reheating
Got leftovers? Don’t sweat it! Potato soup can be just as delicious the next day, or even the day after that. But it’s all about storing and reheating it right.
Here’s what I do:
If it’s gonna be a fridge stay (think 3-5 days max), I pop it into an airtight container. It’s like a mini-vacation for my soup, keeping it fresh and yummy. Thinking long-term? The freezer is a good option. It’ll give your soup a chill spot for a couple of months.
Now, here’s the fun part: getting that soup all warm and cozy again. But hold up! Always give it a little taste test first – better safe than sorry.
Want to dodge that grainy texture trap? I gotcha. Here are my go-to reheating moves:
Microwave Magic: Pour the soup into a microwave-friendly bowl, slap on a lid (or plastic wrap) but leave a tiny gap for the steam to do its thing. Zap it in short bursts on medium, giving it a good stir between each round. It’ll be hot and ready in no time!
Double Boiler Delight: A bit old-school, but it works wonders. Pour the soup into a pot and let it sit above another pot with boiling water. Key point: the water shouldn’t touch the top pot. It’s like a gentle sauna for your soup, warming it up without any of the drama. Just remember to give it a little stir now and then.
The golden rule? Avoid cranking up the heat too much, no matter which method you choose. You want that just-made flavor to shine through!
Creamy Potato Soup
- 4 cups water
- 4 cups chickenbouillon cubes
- 1 small onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup carrots, thinly sliced
- 1 cup broccoli florets, finely chopped
- 8 medium-sized potatoes, peeled and cubed
- 2-3 garlic cloves, minced
- ½ teaspoon dried thyme
- 1 bay leaf
- A pinch of white pepper
- ½ cup unsalted butter
- 1 quart half and half (ensure it's fresh for optimal creaminess)
- ½ cup sharp cheddar cheese, grated
- 8 ounces cheese whiz or smooth nacho cheese
- 2-3 green onions, finely chopped, for garnish
- Fresh dill or parsley for garnish (Optional)
- Start by preparing all your ingredients. Ensure that the vegetables are finely chopped to ensure even cooking, and the potatoes are peeled and cubed to similar sizes for uniformity.
- In a large, heavy-bottomed pot or Dutch oven, combine the water, chicken bouillon cubes, finely chopped onion, celery, carrots, broccoli, and cubed potatoes. Stir in the minced garlic, dried thyme, bay leaf, and a pinch of white pepper.
- Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer. Cook until the potatoes are fork-tender, approximately 10-12 minutes.
- Once the potatoes are tender, reduce the heat to low. Stir in the unsalted butter, allowing it to melt seamlessly into the soup. Gradually pour in the half and half, mixing it in to maintain a smooth consistency. Add the grated cheddar cheese and cheese whiz (or nacho cheese), and stir until all the cheeses melt and the soup becomes creamy.
- Allow the soup to simmer gently on low heat for another 25-30 minutes. Ensure to stir occasionally to prevent the bottom from scorching. During this phase, the flavors meld, and the soup thickens slightly.
- Remove the bay leaf and discard. Taste the soup and adjust the seasonings if necessary.
- Ladle the soup into warm bowls. Garnish with finely chopped green onions and, if desired, a sprinkle of fresh dill or parsley. Serve alongside a fresh dinner roll or crusty bread for a complete, comforting meal.