The Best Creamy Potato Soup

Introduction

Potato soup is the epitome of comfort food—rich, warm, and incredibly satisfying. For centuries, people have turned to the humble potato to create delicious, nourishing meals. This creamy potato soup recipe is a timeless classic, combining simple ingredients and a few cooking techniques to achieve the ultimate cozy dish. Whether served on a chilly evening or as a hearty lunch, it never fails to deliver comforting goodness with every spoonful.

The History of Potato Soup

The origins of potato soup date back to the early cultivation of potatoes in the Andes of South America over 7,000 years ago. Potatoes were introduced to Europe in the late 16th century, where they quickly became a staple due to their versatility and nutritional value. Potato soup emerged as a popular dish among peasants and royalty alike for its simplicity and ability to stretch minimal ingredients into a filling meal. During the 18th and 19th centuries, variations of potato soup gained popularity across Europe, with cream-based versions becoming particularly beloved in French cuisine. Today, this beloved dish continues to be a favorite around the world, with countless regional variations.

Ingredients Breakdown To make the best creamy potato soup, it is important to understand the role of each ingredient and how they contribute to the final flavor and texture:

• Potatoes: The heart of the dish. Russet or Yukon Gold potatoes are ideal for their starchy consistency, which helps create a creamy texture.
• Butter: Adds richness and depth to the soup. Unsalted butter allows for better control over seasoning.
• Onion and Garlic: Aromatics that build a savory base flavor. Yellow onions provide sweetness, while garlic adds complexity.
• Chicken or Vegetable Broth: Acts as the flavorful liquid base for cooking the potatoes. Use low-sodium broth to avoid oversalting.
• Heavy Cream or Half-and-Half: Contributes to the soup’s luxurious creaminess. For a lighter version, whole milk can be used.
• Bacon: Optional but highly recommended for a smoky, savory boost. Crumbled bacon also makes a delightful garnish.
• Cheddar Cheese: Sharp cheddar adds a delicious cheesy element when used as a topping.
• Salt and Pepper: Essential seasonings to bring out the full flavor of the soup.
• Fresh Herbs: Chopped chives or parsley make excellent garnishes, providing freshness and color.

Step-by-Step Recipe

1. Prepare the Ingredients: Peel and cube the potatoes into uniform pieces to ensure even cooking. Dice the onion and mince the garlic.
2. Cook the Bacon (if using): In a large pot over medium heat, cook the bacon until crisp. Remove it with a slotted spoon and set aside. Reserve about two tablespoons of bacon grease in the pot.
3. Sauté the Aromatics: Add the butter to the pot along with the diced onion. Cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Add the Potatoes and Broth: Pour in the broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
5. Blend for Creaminess: Using an immersion blender, purée the soup until smooth and creamy. Alternatively, transfer batches of the soup to a regular blender, blending carefully to avoid splattering.
6. Stir in the Cream: Add the heavy cream or half-and-half, stirring well to combine. Taste and adjust seasoning with salt and pepper as needed.
7. Serve and Garnish: Ladle the soup into bowls and top with crumbled bacon, shredded cheese, and fresh herbs.

Tips for the Perfect Potato Soup

• Choose the Right Potatoes: Russet potatoes break down easily, creating a smooth texture, while Yukon Gold potatoes add buttery richness.
• Blend Wisely: For a chunkier soup, only purée half the mixture, leaving some potato pieces intact.
• Season Gradually: Add salt a little at a time, as the flavors develop during cooking.
• Don’t Skip the Bacon: Even a small amount of crispy bacon can significantly enhance the depth of flavor.

Variations and Customizations

• Loaded Potato Soup: Add sour cream, green onions, and extra cheese for a loaded baked potato flavor.
• Vegetarian Version: Use vegetable broth and omit the bacon. Consider adding smoked paprika for a hint of smokiness.
• Spicy Twist: Include a dash of cayenne pepper or chopped jalapeños for heat.
• Lighter Option: Substitute heavy cream with milk or a non-dairy alternative like almond milk or coconut milk.

Health Considerations and Nutritional Value Potato soup is a nutrient-dense dish when made with wholesome ingredients. Potatoes are rich in vitamins C and B6, potassium, and fiber. Adding vegetables like carrots or celery can boost the nutritional profile. For a healthier version, opt for low-fat milk instead of cream and use minimal butter. Limiting the use of cheese and bacon can also reduce saturated fat and calories. A typical serving provides a balance of carbohydrates, fats, and protein, making it a satisfying meal.

FAQ

• Can I freeze potato soup? Yes, but cream-based soups may separate upon thawing. Reheat gently and stir well.
• How do I thicken my soup if it’s too thin? Mash some of the potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
• What toppings work best for potato soup? Bacon, shredded cheese, sour cream, green onions, and fresh herbs are popular choices.
• Can I make it dairy-free? Yes, use dairy-free butter and milk substitutes like almond or coconut milk.

The Best Creamy Potato Soup

Creamy potato soup is a comforting, versatile dish that combines simple ingredients into a rich, satisfying meal. Customize it with various toppings and enjoy its warm, nourishing flavors.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings 8

Ingredients

  

• 6 strips of uncooked bacon cut into small pieces
• 3 tablespoons of butter unsalted or salted
• 1 medium yellow onion chopped (about 1.5 cups/200g)
• 3 large garlic cloves minced
• ⅓ cup all-purpose flour 42g
• 2 ½ pounds gold potatoes peeled and diced into 1-inch pieces (approximately 6 large potatoes or 1.15kg)
• 4 cups chicken broth 945ml
• 2 cups milk 475ml
• ⅔ cup heavy cream 155ml
• 1 ½ teaspoons salt
• 1 teaspoon ground pepper
• ¼ to ½ teaspoon ancho chili powder
• ⅔ cup sour cream 160g
• Optional toppings: shredded cheddar cheese chives, additional sour cream, and bacon

Instructions

 

• Place the bacon pieces in a large Dutch oven or soup pot over medium heat and cook until crisp and browned.
• Remove the bacon and set it aside, leaving the rendered fat in the pot.
• Add the butter and chopped onion to the pot, cooking over medium heat until the onions are tender, about 3 to 5 minutes.
• Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
• Sprinkle the flour over the ingredients and stir until smooth, using a whisk if necessary.
• Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir until well combined.
• Bring the mixture to a boil and cook until the potatoes are fork-tender, approximately 10 minutes.
• Lower the heat to a simmer. Carefully transfer about half of the soup (roughly 5 cups) to a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot.
• Return the pureed soup to the pot, then stir in the sour cream and reserved bacon pieces.
• Simmer the soup for 15 minutes before serving.
• Garnish with sour cream, bacon, shredded cheddar cheese, or chives as desired. Enjoy!

Notes

*It’s best to start with a smaller amount of salt and adjust to taste, as the amount needed will depend on the type or brand of broth you use.
**If you’re new to ancho chili powder, begin with ¼ teaspoon, then taste and increase to ½ teaspoon if you enjoy the flavor.
***For a fully creamy soup, you can puree all of it. Just work in batches, blending about half at a time. Personally, I like potato soup with chunks of potatoes, so I prefer pureeing only half of it.