There’s nothing quite like a bowl of piping hot potato soup to warm you up from the inside out. But this recipe goes beyond just comfort food. With its simple ingredients and gentle simmer, this potato soup is incredibly soothing for the stomach, making it a natural remedy for those days when you’re feeling under the weather.
This soup is all about using high-quality ingredients to create a base of pure flavor. Feel free to customize the vegetables and herbs to your liking, and adjust the consistency to suit your preference.
Ingredients:
- Vegetables (chopped):
- 3 small onions: Adds depth and savory flavor.
- 2 carrots: For a touch of sweetness and vibrant color.
- 100g celery (about ½ cup diced): Aromatic and adds a subtle celery flavor.
- 1 stalk leek, white and light green parts only, chopped (optional): Leeks add a delicate oniony flavor, but can be omitted if not preferred.
- Soup Base:
- Olive oil: For sauteing the vegetables.
- 500g floury potatoes (about 2 cups diced): These potatoes tend to break down more easily, creating a creamy texture in the soup. Russet potatoes are a good choice.
- Salt (to taste): Essential for enhancing the overall flavor.
- Black pepper (to taste): Adds a touch of warmth.
- 2 bay leaves: Infuses the soup with a subtle herbal aroma.
- Optional:
- Water or vegetable broth (amount depends on desired thickness): Choose vegetable broth for added flavor, or water for a simpler base.
- Fresh herbs such as parsley or thyme (for garnish): A bright and fresh touch to finish the soup.
Instructions:
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Sautéing for Success: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes, or until the onions are softened and translucent. If you’re using leek, add it along with the other vegetables and cook for an additional minute. Sautéing draws out the vegetables’ natural sweetness and flavors.
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Building the Base: Add the diced potatoes, salt, pepper, and bay leaves to the pot. Stir to coat the potatoes with the seasonings. This ensures even flavor distribution throughout the soup.
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Liquid Love: You can add water or vegetable broth to the pot, depending on your desired soup consistency. For a thicker soup, use less liquid (around 4 cups to start). For a thinner soup, use more liquid. You can always adjust the amount later if needed. Remember, you can add more liquid but you can’t take it away, so start slow and add more as desired.
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Simmering Serenity: Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender. This gentle simmering process allows the flavors to meld and develop a comforting depth. You can check for doneness by piercing a potato chunk with a fork – it should slide through easily.
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Bay Bye Bay Leaves (Optional): Once the potatoes are cooked, remove the bay leaves from the soup. You can discard them, as they’ve already infused their flavor into the broth.
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Puree Perfection (Optional): If you prefer a smoother soup consistency, you can puree it using an immersion blender or a blender in batches. This creates a silky and creamy texture. You can also leave the soup chunky if you prefer a more rustic feel.
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Seasoning Symphony: Taste the soup and adjust the salt and pepper to your liking. Don’t be afraid to experiment with additional herbs or spices for a personalized touch.
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Serve & Savor: Serve your potato soup hot. Ladle it into bowls and garnish with chopped fresh herbs like parsley or thyme for an extra touch of color and flavor. Fresh herbs add a brightness that cuts through the richness of the soup.
More Info:
- Feeling spicy? Add a pinch of red pepper flakes or a chopped chili pepper for a kick.
- For an extra protein boost, you can add shredded cooked chicken or sausage to the soup.
- Leftover potato soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop until warmed through.
Conclusion:
This potato soup recipe is a true gem. It’s simple to make, incredibly soothing, and endlessly customizable. So ditch the bland store-bought soups and whip up a batch of this homemade goodness. Your body and taste buds will thank you!