Cream of Potato Soup
Cream of Potato Soup is a classic dish that captures the essence of comfort food with its creamy texture and rich flavors. This delightful soup is a wonderful way to enjoy the humble potato, transforming it into a velvety and satisfying meal that warms the soul.
It’s perfect for cold winter nights, as a starter for dinner parties, or even as a hearty lunch option.
The beauty of Cream of Potato Soup lies in its simplicity and adaptability. You can easily customize it by adding various herbs, spices, or vegetables, making it a versatile addition to your recipe collection.
Whether you prefer it thick and creamy or lighter and brothy, this soup can be tailored to suit your taste. Served with a sprinkle of fresh herbs or crispy bacon on top, it is sure to impress family and friends alike.
In this recipe, we’ll explore how to make a classic Cream of Potato Soup from scratch, highlighting key techniques to ensure a rich flavor and smooth consistency. So grab your ingredients, and let’s get cooking!
Ingredients:
For the Soup:
- 4 large russet potatoes (about 2 lbs), peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- Salt and black pepper, to taste
- 1 bay leaf
- Optional toppings: crispy bacon, chopped chives, shredded cheese, or sour cream
Instructions:
Step 1: Prepare the Ingredients
Peel and Dice Potatoes: Begin by peeling the russet potatoes and dicing them into uniform cubes, about 1-inch in size. This ensures even cooking.
Chop Onion and Mince Garlic: Finely chop the onion and mince the garlic, setting them aside for later use.
Step 2: Sauté the Aromatics
Melt Butter: In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Sauté Onion and Garlic: Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes, taking care not to let it brown.
Step 3: Cook the Potatoes
Add Potatoes and Broth: Add the diced potatoes to the pot along with the vegetable or chicken broth. Add the bay leaf and dried thyme.
Bring to a Boil: Increase the heat to bring the mixture to a boil, then reduce the heat to low and let it simmer. Cook for about 15-20 minutes or until the potatoes are tender and easily pierced with a fork.
Step 4: Blend the Soup
Remove Bay Leaf: After the potatoes are cooked, remove the bay leaf from the pot.
Blend for Creaminess: Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Be cautious, as the soup will be hot.
Return to Heat: If using a countertop blender, return the blended soup to the pot.
Step 5: Add Cream and Seasoning
Stir in Cream: Add the heavy cream or half-and-half to the blended soup and stir to combine. Heat the soup over low heat until warmed through, but do not let it boil.
Season: Taste and adjust the seasoning with salt and black pepper as needed. For added depth, you can also add a splash of lemon juice.
Step 6: Serve
Garnish and Enjoy: Ladle the soup into bowls and garnish with your choice of toppings, such as crispy bacon, chopped chives, or shredded cheese. Serve hot with crusty bread or crackers.
Chef’s Note:
Potato Selection: Russet potatoes are ideal for this soup due to their starchy nature, which creates a creamy texture. However, Yukon Gold potatoes can also be used for a buttery flavor.
Blending Options: For a chunkier soup, blend only half of the mixture and leave the rest as is. This adds texture and visual appeal to the dish.
Herb Variations: Feel free to experiment with different herbs. Fresh herbs such as dill or parsley can add brightness to the soup, while rosemary or sage offers a more earthy flavor.
Storage: Cream of Potato Soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen, but the texture may change slightly upon thawing. Reheat gently on the stove, stirring to combine.
Thickening the Soup: If you prefer a thicker soup, you can create a roux by cooking equal parts flour and butter before adding the broth. Alternatively, adding a small amount of instant potato flakes can help thicken the soup without compromising flavor.
Nutrition Information (per serving, based on four servings):
- Calories: ~360 kcal
- Protein: 6g
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 37g
- Fiber: 4g
- Sugars: 2g
- Cholesterol: 60mg (if using cream)
- Sodium: 700mg
Note: Nutritional values are approximate and may vary based on the ingredients and quantities used.
Tips for Perfect Cream of Potato Soup:
Using Fresh Ingredients: The flavor of the soup greatly depends on the quality of the ingredients, particularly the potatoes and broth. Use fresh potatoes and high-quality broth for the best results.
Flavor Enhancements: Consider adding spices like smoked paprika or nutmeg for an added layer of flavor. A drizzle of truffle oil just before serving can elevate the dish to gourmet status.
Chilling the Soup: This soup can be served chilled as well. Allow it to cool completely before refrigerating. It’s best to chill for at least 2 hours or overnight for the flavors to meld.
Make-Ahead: You can prepare the soup up to the blending stage and refrigerate it for a day. When ready to serve, simply heat it up, stir in the cream, and adjust seasoning.
Serving Suggestions: Pair the soup with a variety of sides. A simple side salad or some homemade croutons can elevate your meal.
Cream of Potato Soup is a delightful dish that not only fills your belly but also warms your heart. Its creamy texture and comforting flavors make it a staple in many households.
Whether served as a comforting lunch, a starter for a dinner party, or a cozy dinner on a chilly evening, this soup is sure to satisfy. Embrace the simplicity and flavor of this classic recipe, and enjoy the warmth it brings to your table!
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