Potato Soup
Creamy, hearty soup made with potatoes, onions, and a touch of cream. Simple comfort food at its best.
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
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1
In a large pot or Dutch oven, melt 2 tbsp unsalted butter over medium heat.
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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.
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3
Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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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.
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5
Gradually pour in 2 cups vegetable broth while stirring constantly to prevent lumps from forming.
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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.
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7
Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender.
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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.
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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).
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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.
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11
Remove the bay leaf before serving.
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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.
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13
Serve with crusty bread for dipping.