Potato Soup. Potato soup is definitely on the menu for this weekend, though… it's so frigid outside I've convinced myself that I need soup, specifically creamy potato soup, to survive. Learn how to make potato soup with the BEST Potato Soup recipe! It's quick and easy to make, nice and creamy (with zero heavy cream), and always so delicious.
Just be sure not to leave off the cheddar and bacon (or ham), they add lots of flavor!
This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished with a little cream for extra richness.
All Reviews for Absolutely Ultimate Potato Soup.
You can cook Potato Soup using 13 ingredients and 6 steps. Here is how you cook that.
Ingredients of Potato Soup
- Prepare 3 TBSP of Unsalted Butter,.
- It's 1/2 of Yellow Onion Finely Sliced,.
- It's 4 of Leeks White and Light Green Parts Only Coarsely Sliced,.
- Prepare 3 Cloves of Garlic Finely Minced,.
- You need 1 KG of Yukon Gold Potatoes Peeled Coarsely Diced,.
- It's 1.5 L of Vegetable Stock,.
- You need of Bay Leaves Halved, 2.
- You need 1 TSP of Herbes de Provence,.
- It's Pinch of Sea Salt,.
- Prepare Pinch of Black Pepper,.
- It's Pinch of Cayenne,.
- You need 1 Cup of Heavy Cream,.
- You need of Parsley Finely Chopped, For Garnishing.
This simple potato soup is ultra creamy and comforting! With only a few ingredients this soup comes together quickly on the stovetop. Load it up with all your favorite toppings for the ultimate in comfort. Whip up this simple soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a beautiful silky texture.
Potato Soup step by step
- In a sauce pot over medium heat, add butter. Once butter has completely melted, add in onion and leeks. Saute until the onions are translucent and the leeks starts to soften. Add in garlic and potatoes..
- Saute until aromatic. Add in vegetable stock, bag leaves and herbes de provence. Stir to combine well. Bring it up to a simmer..
- Reduce the heat down to low. Cover and cook until the potatoes are fork tender. Taste and adjust for seasoning with salt, pepper and cayenne. Fish the bay leaves out and discard..
- Slowly and carefully transfer into a blender. *You may have to do it in batches.* Blitz until smooth. Return the soup back into the pot..
- Add in cream. Stir to combine well. If you like your soup to be thicker, continue cooking and reduce to the consistency as desired. If you like your soup to be thinner, add in more vegetable stock and cook as desired..
- Taste and adjust for final seasonings. Serve with a light garnish of parsley..
Potato soup is such a fall classic. Tender pieces of creamy russet potatoes mingle with onions, garlic, and salty pancetta for a bowl of soul-soothing solace. The only possible upgrade to this classic is to. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants.