I remember one chilly winter weekend when my cousins and I were visiting, and we spent the whole day playing in the snow. When we finally trudged back inside, cheeks flushed and fingers frozen, the aroma of my grandmother’s potato soup greeted us like a warm hug. She always had a pot simmering on the stove, knowing full well that we’d need something hearty to fill us up after hours spent outdoors. We’d crowd around the table, hands wrapped around steaming bowls, the conversation flowing as freely as the soup. Those moments of togetherness are etched into my memory, and every time I make this recipe, I feel a little bit of that nostalgia.
While my version stays true to her original, I’ve added some personal touches, like a sprinkle of red pepper flakes for a little kick and a creamy finish with half and half or yogurt. The result is a beautifully balanced soup, rich and comforting, with layers of flavor from the vegetables, broth, and fresh herbs. It’s the perfect dish to enjoy on a cold day or when you’re in need of some cozy comfort food.
This soup also has the versatility that makes it a favorite in my home. Whether you’re in the mood for a light lunch or a more substantial dinner, this recipe can easily be customized with toppings like crispy bacon, scallions, or even a dash of hot sauce. My kids love adding shredded cheese on top, watching it melt into the velvety base. I love that it brings our family together, much like it did when I was a child, making mealtime not just about food but about the memories we create around it.
Making Creamy Potato Soup
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Ingredients
- 1 ½ pounds (680g) potatoes, peeled and diced (4 cups)
- 1 medium onion, finely chopped (2 cups)
- 2 medium carrots, finely chopped (1 cup)
- 2 stalks of celery, finely chopped (1 cup)
- 3 tablespoons olive oil or butter
- 1 tablespoon minced garlic (3 to 4 cloves)
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth or chicken stock
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/4 cup half and half, cream, plain yogurt, or sour cream
- 1 cup (2 ounces) shredded cheese, optional
- For garnish (optional): Scallions or chives, crumbled bacon, sour cream, fried shallots, hot sauce
Directions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery, and cook, stirring occasionally, until the vegetables are tender, about 5 to 7 minutes.
- Stir in the garlic, rosemary, red pepper flakes, salt, and pepper, cooking for 30 seconds to release the garlic’s aroma.
- Sprinkle the flour over the vegetables and cook, stirring constantly for 1 minute, until lightly golden and fragrant.
- Gradually add 2 cups of broth, whisking to combine. Stir until the mixture thickens slightly.
- Add the remaining broth and bring the soup to a boil. Lower the heat to a simmer.
- Stir in the diced potatoes and bay leaf. Cover partially and cook for 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, reduce the heat and remove the bay leaf. Stir in the half and half (or cream) and cheese if using.
- Taste the soup and adjust the seasoning with additional salt and pepper if necessary. For a creamier texture, mash some of the potatoes or blend a portion of the soup and stir it back into the pot.
- Serve the soup with your favorite garnishes like scallions, bacon, or a dollop of sour cream. Enjoy!
Storing Suggestion
Store leftover potato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened too much.
Cooking Tips
For added richness, use heavy cream instead of half and half. To lighten the soup, substitute milk or a plant-based alternative like almond milk. You can also enhance the flavor by adding a dash of hot sauce or smoked paprika.
Serving Suggestions
Pair the soup with a fresh green salad or a slice of crusty bread for a comforting meal. It also goes well with grilled cheese sandwiches for a classic pairing.
Ingredient Substitutions
If you don’t have rosemary, thyme or oregano make excellent substitutes. You can also swap vegetable broth for chicken broth for a deeper flavor. For a dairy-free option, use coconut cream or cashew cream in place of the half and half.
Seasonal Variations
During the fall, try adding roasted butternut squash or sweet potatoes for a seasonal twist. In the spring, incorporate fresh peas or asparagus for a lighter version of this soup.
Allergen Information
This recipe contains dairy (half and half or cheese). For those with lactose intolerance, opt for lactose-free milk or a non-dairy alternative. Flour can be replaced with gluten-free flour for a gluten-free version.
FAQ:
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. The flavors develop even more when stored overnight in the refrigerator.
Can I freeze this potato soup?
It’s not recommended to freeze this soup as potatoes tend to become grainy when thawed. However, you can freeze the soup before adding the potatoes.
How can I make this soup thicker?
If you prefer a thicker soup, mash more of the potatoes or use an immersion blender to blend part of the soup until your desired consistency is reached.
Can I add meat to this soup?
Yes, cooked and crumbled bacon or diced ham can be added for extra protein and flavor.
How do I adjust the seasoning?
Start by adding salt and pepper to taste once the soup has finished cooking. Taste again after adding any garnishes or mix-ins.
What other garnishes work well with this soup?
Popular toppings include shredded cheese, fried shallots, sour cream, or a drizzle of hot sauce for an extra kick.
Creamy Potato Soup
Ingredients
- 1 ½ pounds 680g potatoes, peeled and diced (4 cups)
- 1 medium onion finely chopped (2 cups)
- 2 medium carrots finely chopped (1 cup)
- 2 stalks of celery finely chopped (1 cup)
- 3 tablespoons olive oil or butter
- 1 tablespoon minced garlic 3 to 4 cloves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth or chicken stock
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup half and half cream, plain yogurt, or sour cream
- 1 cup 2 ounces shredded cheese, optional
- For garnish optional: Scallions or chives, crumbled bacon, sour cream, fried shallots, hot sauce
Instructions
- In a large, heavy pot, heat the olive oil over medium heat. Once hot, add the onions, celery, and carrots. Stir occasionally, allowing the vegetables to soften for 5 to 7 minutes.
- Mix in the minced garlic, rosemary, red pepper flakes, salt, and pepper. Stir well, cooking for an additional 30 seconds to let the garlic release its flavor.
- Sprinkle the flour over the sautéed vegetables and stir continuously for about 1 minute, until the mixture becomes a light golden color and smells nutty.
- Gradually pour in 2 cups of the broth, whisking to avoid any lumps. Continue to whisk until the mixture thickens.
- Add the remaining broth and bring the soup to a boil. Lower the heat to a gentle simmer.
- Stir in the diced potatoes and add the bay leaf. Cook with the lid slightly ajar, allowing the potatoes to become tender, which takes about 20 minutes.
- Lower the heat, remove the bay leaf, and gently stir in the half and half (or cream) along with the shredded cheese if using.
- Check the seasoning and adjust with additional salt and pepper as needed.
- To serve, top the soup with your preferred garnishes. If a creamier texture is desired, mash some of the potatoes with a potato masher or blend a portion of the soup using an immersion blender, then mix it back into the pot. Enjoy!
