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–+ servings
Best Potato Soup

Best Potato Soup You'll Crave Every Cold Night

This Best Potato Soup is a comforting vegetarian dish perfect for chilly nights, creamy, and ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Soups
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons Unsalted Butter Olive oil can be used for a dairy-free version.
  • 1 large Yellow Onion No substitutions needed.
  • 2 stalks Celery Green bell pepper works as a substitute.
  • 4 cloves Garlic Garlic powder is a quick fix in a pinch.
  • 1 teaspoon Dried Thyme Swap with fresh thyme using a 3:1 ratio.
For the Main Ingredients
  • 3.5 pounds Medium Russet Potatoes Yukon Gold can be used for a different flavor profile.
  • 6 cups Low-Sodium Vegetable or Chicken Broth Choose homemade or store-bought options.
For Creaminess
  • 1 cup Half-and-Half Can be replaced with heavy cream or coconut milk for a non-dairy option.
  • 1.5 cups Shredded Smoked Gouda Gruyère or cheddar are great melting alternatives.
For Garnish
  • 1 bunch Sliced Chives Green onions can substitute for a similar look.
  • Freshly Ground Black Pepper Add according to your taste preference.

Equipment

  • Large heavy pot or Dutch oven
  • Immersion blender

Method
 

Step-by-Step Instructions for Best Potato Soup
  1. In a large, heavy pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add 1 chopped large yellow onion and 2 diced celery stalks. Sauté for about 10 minutes until onions are translucent.
  2. Introduce 4 minced garlic cloves and 1 teaspoon of dried thyme, seasoning with 1 teaspoon of kosher salt. Cook for 2-3 minutes until garlic is aromatic but not browned.
  3. Add 3.5 pounds of cubed medium russet potatoes and pour in 6 cups of broth. Bring to a boil, then reduce heat to low and simmer for about 15 minutes until potatoes are fork-tender.
  4. Remove the pot from heat and carefully blend about half of the soup using an immersion blender. Blend until smooth, then return blended portion to unblended soup.
  5. Return pot to low heat and stir in 1 cup of half-and-half and 1.5 cups of shredded smoked Gouda. Simmer for another 15 minutes, stirring frequently.
  6. Ladle the soup into bowls and garnish with freshly sliced chives and black pepper. Enjoy your comforting bowl of best potato soup!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently before serving.

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