Introduction
Hey there! Today, I want to share with you my all-time favorite recipe for homemade potato soup. There’s something so comforting about a warm bowl of creamy soup, especially when it’s made from scratch. I remember my grandma making this soup for me when I was a kid, and it always brings back fond memories. The rich flavors, the velvety texture, and the hearty potatoes make this soup a true winner. So, let’s dive right in and learn how to make this delicious homemade potato soup!
Why You’ll Love This Potato Soup
I make this potato soup whenever I want something hearty and satisfying. It’s the perfect comfort food for chilly evenings or when you need a pick-me-up. My family goes crazy for this soup because it’s incredibly creamy, packed with flavor, and has just the right amount of chunky potatoes. Plus, it’s so easy to customize with your favorite toppings and add-ins. Trust me, once you try this homemade potato soup, you’ll never go back to the canned version!
Ingredients
To make this homemade potato soup, you’ll need the following ingredients:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Optional toppings: shredded cheese, cooked bacon, chopped chives
Feel free to experiment with the ingredients and make substitutions according to your taste. For example, you can use leeks instead of onions or add some carrots for extra color and sweetness. This potato soup is very forgiving, so don’t be afraid to get creative!
Directions
Now, let’s get cooking!
1. In a large pot, melt a knob of butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and translucent.
2. Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
3. Using a potato masher or the back of a spoon, gently mash some of the potatoes in the pot. This will help thicken the soup and give it a chunkier texture. If you prefer a smoother consistency, you can use an immersion blender to puree the soup.
4. Stir in the heavy cream and dried thyme, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
5. Once the soup is heated through and the flavors have developed, it’s time to serve! Ladle the hot potato soup into bowls and garnish with your favorite toppings. I personally love adding a sprinkle of shredded cheese, some crispy cooked bacon, and a handful of chopped chives. Yum!
Notes and Variations
Here are a few notes and variations to consider when making this homemade potato soup:
– If you want to add some extra protein, you can throw in some diced cooked chicken or ham. It adds a wonderful depth of flavor and makes the soup more filling.
– Feel free to play around with the herbs and spices. I like using dried thyme because it pairs well with the potatoes, but you can also add a pinch of rosemary or parsley for a different flavor profile.
– If you don’t have heavy cream on hand, you can substitute it with half-and-half or whole milk. The soup will still be creamy and delicious.
– To make this soup vegetarian or vegan-friendly, simply swap the chicken broth with vegetable broth and omit the heavy cream. You can use coconut milk or cashew cream as a dairy-free alternative.
Storage and Serving Suggestions
This homemade potato soup can be stored in an airtight container in the refrigerator for up to 3 days. Though honestly, in my house, it never lasts more than a day! To reheat, simply heat it gently on the stovetop, stirring occasionally until warmed through.
As for serving suggestions, I love pairing this soup with a crusty baguette or some warm, buttery dinner rolls. It’s also great alongside a simple green salad for a complete meal. And if you’re feeling indulgent, a sprinkle of crispy fried onions on top adds a delightful crunch!
Pro Tips
After making this homemade potato soup countless times, I’ve learned a few valuable lessons along the way. Here are some pro tips to ensure your soup turns out amazing:
– When simmering the soup, keep an eye on the heat. You want it to gently simmer, not boil vigorously. This will prevent the cream from curdling and ensure a velvety texture.
– For an extra burst of flavor, try sautéing the diced potatoes in butter before adding them to the pot. This step helps enhance the natural sweetness of the potatoes and adds depth to the soup.
– Don’t be afraid to adjust the seasonings to your liking. Taste the soup as you go and add more salt, pepper, or herbs if needed. Cooking is all about finding the perfect balance of flavors!
FAQ
Q: Can I freeze this homemade potato soup?
A: Absolutely! This soup freezes well. Just let it cool completely, then transfer it to freezer-safe containers or bags. It will keep for up to 3 months. To reheat, simply thaw it overnight in the refrigerator and warm it on the stovetop.
Q: Can I use russet potatoes instead of Yukon gold?
A: Of course! While Yukon gold potatoes are my personal preference because of their creamy texture, russet potatoes work just as well in this soup. They will give the soup a slightly fluffier consistency.
Q: Can I make this soup in a slow cooker?
A: Yes, you can! Simply follow steps 1 and 2 on the stovetop, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender. Finish the soup by stirring in the cream and seasonings.
Alright, now you have all the tools and know-how to make a delicious homemade potato soup. I hope you enjoy this recipe as much as I do! Happy cooking!
HOMEMADE POTATO SOUP
A comforting and creamy homemade potato soup made with diced potatoes, onions, garlic, chicken or vegetable broth, heavy cream, dried thyme, and optional toppings like shredded cheese, cooked bacon, and chopped chives.
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Optional toppings: shredded cheese, cooked bacon, chopped chives
Directions
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In a large pot, melt a knob of butter over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
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Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then simmer for about 15-20 minutes until potatoes are fork-tender.
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Gently mash some of the potatoes in the pot for a chunkier texture or puree with an immersion blender for a smoother consistency.
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Stir in heavy cream, dried thyme, salt, and pepper. Simmer for another 5 minutes to allow flavors to meld.
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Serve hot, garnished with optional toppings like shredded cheese, cooked bacon, and chopped chives.