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

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.

Questions

Can I make Potato Soup dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1 cup whole milk, 1/2 cup heavy cream, 1/2 cup sharp cheddar cheese, shredded. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Potato Soup gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Potato Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Potato Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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