Today, Healthy Kitchen 101 presents to you our very own potato soup recipe. It’s one of the basic recipes that don’t take much effort and time to make. However, being basic doesn’t make this soup any less delicious. It may be one of the best soups you’ve ever tasted.
How Do You Make The Best Potato Soup?
It may be hard to come across the “best ever potato soup recipe” because everyone has their own preferences. However, there are some cooking tips to make the most delicious soup to your taste. Here are some tips we’ve come up with.
First of all, the soup needs to have the perfect texture. It can either be silky smooth, chunky, or even both— it’s up to you. We blend our soup halfway to achieve a rather creamy texture while leaving some of the vegetables whole. This will give the soup a contrast in texture.
For a silky smooth soup, simply blend the whole thing and check the consistency. If your soup is a bit too thin for your liking, here are some tricks 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.
Adding carrots, celery, and onions to the soup will give it a subtle sweet flavor. To balance out that sweetness from the veggies, bacon and cheddar cheese would suffice as it adds a bit of savory flavor and texture contrast. If you want to amplify the savoriness even more, use chicken broth or stock instead of water.
Adding some herbs and spices will also give the soup a nice aroma and flavor dimension. For today’s recipe, we’re keeping it simple and only use spring onions and black pepper, but you can use whatever you have on hand. Herbs and spices like thyme, parsley, cayenne pepper, or even turmeric powder pair well with potato soup but will yield a different version than this soup.
If you’ve tried other spices or herbs, or have any tips and tricks to making the best potato soup, please share in the comments section below. We’d love to hear.
What Can You Serve With Potato Soup?
This will depend on how you plan your meal.
If you only have the soup for dinner, remember to double this recipe and throw in a couple of slices of toast to go with your soup. You can toast day-old bread and rub garlic onto it to impart aroma and flavor. Any type of bread will do the trick just fine, as long as you toast it nice and golden-browned before serving. Since the soup is rather 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, we suggest some type of grilled, roasted, or pan-seared meat with some baked vegetables on the side for the main course.
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
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- 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 or blend 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.
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