This recipe yields a thick, velvety potato soup using simple ingredients and stovetop cooking.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable stock
2 pounds Russet potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup whole milk
1/2 cup heavy cream
1 cup shredded sharp cheddar cheese (optional)
4 slices bacon, cooked and crumbled (for topping)
2 tablespoons chopped fresh chives (for topping)
Instructions
Melt butter in a large pot or Dutch oven over medium heat.
Add onion and celery; cook until softened, about 5 to 7 minutes.
Add garlic and cook for 1 minute more until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
Gradually whisk in the stock until smooth.
Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until potatoes are very tender.
Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired thickness. Alternatively, scoop out 2 cups of soup, blend until smooth, and return it to the pot.
Stir in the milk and heavy cream. If using cheese, stir it in now until melted and smooth.
Heat gently for 2 to 3 minutes until heated through; do not boil after adding dairy.
Ladle the soup into bowls and top with crumbled bacon and fresh chives.
Notes
For a naturally thicker soup without flour, mash some of the cooked potatoes against the side of the pot before adding the milk and cream.
If you prefer a tangier flavor, substitute sour cream for the heavy cream.
Use Yukon Gold potatoes for a slightly richer, buttery flavor base.