This potato soup recipe has been a family favorite in my household for a long time. Whenever it’s getting cold outside, you can expect a giant pot of soup waiting for you when you get home. It’s still kinda chilly right now, so let’s fix us a bowl, shall we?
How Do You Make The Best Potato Soup?
I know everyone has their own preference so I’m just going to share with you what I think the best potato soup should be.
First of all, it should be creamy. I’m not talking about the richness of the soup, I’m talking about the texture of the soup. To me, the soup should be silky smooth with the right viscosity, meaning that it shouldn’t be too thick or too thin. Now, in order to get that silky texture, all you have to do is simply blend the soup until completely smooth— the best way to achieve this is to blend in batches as it is more efficient and much safer.
Once the soup is blended, check to see if you have reached your desired thickness. If your soup is a bit too thin for your taste, I found a few tips to help you thicken the soup.
Texture isn’t the only thing that makes the best potato soup; you have to pay attention to the flavor as well. Of course you can just boil potatoes in salted water, blend until smooth, then add cream and pepper. But that soup may be flat and boring and no one likes a boring soup. So why don’t we add a few twists to spice things up?
I find that adding carrots, celery, and onions to the soup will give it a sort of sweet flavor. To balance out that sweetness from the veggies, I like to add bacon crisps to add a bit of savory flavor and texture contrast (you can skip it if you prefer). If you want to amplify the savoriness even more, use chicken broth or stock instead of water.
Throwing in some herbs and spices will also give the soup a nice aroma and flavor dimension. For today’s recipe, I’m just going to use parsley, spring onion, and Cajun seasoning powder, but you can use whatever you have on hand. Thyme or rosemary pair well with potato soup but will yield a different version than this soup. If you have tried other spices or flavors, please enlighten me! Or if you have any tips and tricks to making the best potato soup, please share in the comments section below. I’d love to hear. 🙂
What Can You Serve With Potato Soup?
This will depend on how you arrange your meal.
Normally when I have only soup for dinner, I’ll throw in a couple of slices of toast to go with the dish. I like to use toasted day-old bread which I rub garlic on to impart aroma and flavor. Any type of bread will do the trick just fine, as long as you toast it before serving. Since the soup is liquidy, you want something with texture that contrasts with the soup— and this is where the toasted bread comes in.
If this soup is your opening course, I suggest some type of grilled, roasted, or pan-seared meat or fish with some baked vegetables on the side for the main course. Coincidentally I have just the thing! This oven-baked chicken breasts and asparagus recipe will pair beautifully with the creamy potato soup. Since this soup is a heavier, comfort-food soup with limited vegetables and can function as a main course itself, a vegetable salad on the side can be the perfect compliment.
Okay, enough chit chat. I had a light lunch so I’m starving now – let’s get cooking!
Potato Soup Recipe
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 4 oz yellow onions chopped
- 2 oz carrots chopped
- 2 oz celery chopped
- 3 tsp garlic minced
- 12 oz russet potatoes peeled and cut into 1/2-inch dice
- 1/4 cups all-purpose flour
- 3 cups unsalted chicken broth
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup whole milk
- 0.5 oz spring onions chopped
- 0.25 oz baked bacon chopped
- 1 oz cheddar cheese shredded
- Heat a pot over high heat. Add olive oil, butter, onions, carrots, and celery. Cook for 2 minutes or until translucent, stirring constantly. Add minced garlic and potatoes; continue to cook for another 2 minutes.
- Add all-purpose flour to the pot and mix it in with other ingredients. Add chicken broth, salt, and pepper. Bring to a boil, then reduce the heat to medium low and cook uncovered for 20 minutes or until the potatoes are fully cooked. Add milk and stir to combine. Turn off the heat.
- Using a potato masher or a hand blender, mash potatoes and vegetables to make the soup thicker to your liking. (This step is optional.)
- To serve: ladle the soup in a bowl or a deep dish, garnish with chopped spring onions, bacon, and shredded cheddar cheese.