This creamy potato soup is a warm and comforting dish that’s perfect for chilly days. It features a base of sautéed aromatic vegetables like onions, carrots, and celery, infused with garlic and rosemary. Tender potatoes are cooked in a rich broth, and the soup is finished with a touch of cream for added richness. This recipe offers options for both a chunky, rustic soup and a smooth, blended version. You can also easily turn it into a cheesy potato soup for an extra layer of flavor.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Total Time: 50-60 minutes
Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 600g (about 1.3 pounds) potatoes, peeled and diced
- 2 tablespoons all-purpose flour (see notes for substitutions)
- 4 cups vegetable or chicken stock (divided)
- 1 bay leaf
- 1/2 cup heavy cream (optional)
- 1 cup shredded cheddar cheese (optional, for cheesy potato soup)
Directions:
- Sauté the Vegetables: Heat olive oil or butter in a large soup pot over medium heat. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes.
- Add Aromatics: Stir in the minced garlic, rosemary, red pepper flakes (if using), salt, and black pepper. Cook for another minute until fragrant.
- Prepare the Potatoes: While the vegetables are cooking, peel and dice the potatoes into small, uniform pieces.
- Add Flour: Scatter the flour over the vegetables and cook, stirring constantly, until the flour turns a light golden blonde color, about 1-2 minutes. This creates a roux that will thicken the soup.
- Deglaze with Stock: Pour in half of the vegetable or chicken stock (about 2 cups), stirring continuously to ensure there are no lumps of flour. The mixture will be quite thick.
- Add Remaining Stock and Bay Leaf: Pour in the remaining stock and add the bay leaf.
- Cook the Potatoes: Stir in the diced potatoes. Bring the soup to a simmer, then reduce the heat and partially cover the pot. Cook until the potatoes are fork-tender, about 20-25 minutes.
- Finish the Soup: Remove the bay leaf.
- Creamy Option: For a creamier soup, stir in the heavy cream.
- Cheesy Option: For cheesy potato soup, stir in the shredded cheddar cheese until melted and smooth.
- Serve: Ladle the soup into bowls and serve hot.
Nutritional Facts:
(Approximate values per serving, based on 6 servings)
- Calories: 250-350 kcal (depending on cream and cheese additions)
- Protein: 8-12g
- Fat: 10-20g
- Carbohydrates: 30-40g
- Fiber: 4-6g
- Sodium: 600-900mg
Why You’ll Love This Recipe:
- Comforting and Heartwarming: This soup is perfect for cold days or when you need a comforting meal.
- Easy to Make: With simple ingredients and straightforward steps, it’s a great recipe for any cook.
- Versatile and Customizable: You can easily adapt the recipe to your preferences.
- Great for Leftovers: It reheats beautifully, making it perfect for meal prepping.
Health Benefits of:
- Vitamins and Minerals: Potatoes, carrots, and celery provide essential vitamins and minerals.
- Fiber: Vegetables and potatoes are a good source of dietary fiber.
- Warm and Nourishing: A warm soup is a great way to stay hydrated and nourished.
Serving Suggestions of:
- Serve with crusty bread or rolls.
- Top with fresh parsley or chives.
- Add a dollop of sour cream or Greek yogurt.
- Pair with a side salad for a complete meal.
Tips:
- Uniform Potato Size: Dice the potatoes into uniform pieces for even cooking.
- Flour Substitutes: For a gluten-free option, use cornstarch or a gluten-free flour blend. Whisk the cornstarch with a small amount of cold stock before adding it to the soup.
- Blending Option: For a smooth, creamy soup, use an immersion blender to blend the soup directly in the pot, or transfer it to a regular blender.
- Stock Choice: Vegetable stock makes this soup vegetarian. Chicken stock adds richness.
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed.
Variations to Try:
- Add Bacon: Cook diced bacon in the pot before sautéing the vegetables.
- Use Different Herbs: Try thyme, oregano, or bay leaf instead of rosemary.
- Add Other Vegetables: Include diced bell peppers, peas, or corn.
- Spicy Potato Soup: Add more red pepper flakes or a dash of hot sauce.
- Loaded Potato Soup: Top with shredded cheese, bacon bits, sour cream, and green onions.
Conclusion:
This creamy homemade potato soup is a versatile and comforting recipe that’s perfect for any occasion. With its simple ingredients and customizable nature, it’s sure to become a family favorite. Enjoy the warm, savory flavors and creamy textures of this delightful soup.
Frequently Asked Questions:
- Can I use milk instead of cream?
- Yes, you can, but the soup will be less rich.
- Can I freeze this soup?
- Yes, you can freeze it in an airtight container.
- How do I thicken the soup without flour?
- You can use cornstarch or blend part of the soup to thicken it.
- Can I make this soup in a slow cooker?
- Yes, you can saute the vegetables, then place all ingredients into the slow cooker and cook on low for 6-8 hours, or high for 3-4 hours.
- Can I use sweet potatoes?
- Yes, sweet potatoes add a nice sweet flavor.
- Can I add cooked ham?
- Yes, diced cooked ham is a great addition.