Potato Soup

Name: Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes; 1/2 yellow onion, finely diced; 2 celery stalks, finely diced; 2 carrots, peeled and diced; 2 garlic cloves, minced; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 2 cups vegetable broth; 1 cup whole milk; 1/2 cup heavy cream; 1 tsp fresh thyme, leaves only; 1 bay leaf; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 1/2 cup sharp cheddar cheese, shredded; 2 green onions, thinly sliced; 4 slices bacon, cooked and crumbled

Creamy, hearty soup made with potatoes, onions, and a touch of cream. Simple comfort food at its best.

35 minEasyServes 4260 cal/serving

AmericanSoupStovetopVegetarianAlcohol-FreeCorn-Free

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Ingredients

2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
1/2 yellow onion, finely diced
2 celery stalks, finely diced
2 carrots, peeled and diced
2 garlic cloves, minced
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups vegetable broth
1 cup whole milk
1/2 cup heavy cream
1 tsp fresh thyme, leaves only
1 bay leaf
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup sharp cheddar cheese, shredded
2 green onions, thinly sliced
4 slices bacon, cooked and crumbled

Instructions

1

In a large pot or Dutch oven, melt 2 tbsp unsalted butter over medium heat.
2

Add 1/2 finely diced yellow onion, 2 finely diced celery stalks, and 2 peeled and diced carrots. Cook for 5-6 minutes until the vegetables begin to soften.
3

Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
4

Sprinkle 2 tbsp all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook the flour and form a roux. This will help thicken the soup.
5

Gradually pour in 2 cups vegetable broth while stirring constantly to prevent lumps from forming.
6

Add 2 lbs peeled and diced into 1/2-inch cubes russet potatoes, 1 bay leaf, and 1 tsp leaves only fresh thyme. Bring to a simmer.
7

Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender.
8

For a creamier texture, use a potato masher to partially mash some of the potatoes directly in the pot. Leave some chunks for texture. Alternatively, transfer about 1/3 of the soup to a blender, blend until smooth, then return it to the pot. Be careful when blending hot liquids.
9

Stir in 1 cup whole milk and 1/2 cup heavy cream. Bring the soup back to a gentle simmer (do not boil, as this can cause the dairy to separate).
10

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper to taste. Adjust the consistency with more broth or milk if needed.
11

Remove the bay leaf before serving.
12

Ladle the hot soup into bowls and garnish with 1/2 cup shredded sharp cheddar cheese, 2 thinly sliced green onions, and 4 slices cooked and crumbled bacon.
13

Serve with crusty bread for dipping.

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Questions

What should Potato Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until the potatoes are fork-tender.

What equipment do I need for Potato Soup?

Beyond a knife and a board, the method uses a Dutch oven (step 1) and a blender (step 8). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Can I use turkey bacon instead of bacon in Potato Soup?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Potato Soup uses 4 slices bacon, cooked and crumbled.

How many calories are in Potato Soup?

One serving (the recipe makes 4) is about 260 calories, with 10 g protein, 32 g carbohydrate and 11 g fat, plus 3 g fiber and 1467 mg sodium. The figures are estimates computed from the ingredient list.

How long does Potato Soup keep?

Refrigerate Potato Soup for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

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