Description
A rich and creamy potato soup that’s perfect for chilly days, bringing joy and warmth to the whole family.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow or sweet onion (diced)
- 2 stalks celery (diced)
- 2 carrots (diced)
- 3 cloves garlic (minced)
- 4 medium Russet potatoes (about 1 1/2 pounds) (peeled and diced)
- 4 medium Yukon Gold potatoes (about 1 1/2 pounds) (peeled and diced)
- 4 cups chicken or vegetable broth
- Kosher salt and pepper (to taste)
- 1/4 – 1/2 cup heavy cream (or milk, half & half, or non-dairy alternative such as canned full-fat coconut milk)
- Toppings: shredded cheddar cheese, crumbled bacon, chives or green onions
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Season with kosher salt and pepper. Sauté until tender, about 5 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add diced potatoes and broth. Add another pinch of salt.
- Bring to a simmer, cover, and cook until the potatoes are tender, about 25-30 minutes.
- Gently mash some of the potatoes to thicken the soup, leaving some chunks for texture.
- Remove from heat, stir in heavy cream, and taste for seasoning. Adjust if needed.
- Serve in bowls, topped with cheese, bacon, and chives as desired.
Notes
This soup actually tastes better the next day as flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: potato soup, comfort food, gluten-free