The Best Homemade Potato Soup is a comforting and soul-warming dish that transcends simplicity with its rich, creamy texture and robust flavors. This classic soup boasts a hearty base of tender potatoes, delicately seasoned and simmered to perfection. The velvety broth, often enriched with a combination of milk or cream, not only adds a luxurious creaminess but also serves as a canvas for the comforting essence of potatoes.
What sets this potato soup apart is the thoughtful combination of aromatic ingredients. Sautéed onions and garlic contribute a savory depth, while a touch of herbs like thyme or rosemary infuses the soup with a subtle fragrance. Crispy bits of bacon or smoky ham are popular additions, offering a delightful contrast to the creamy potatoes. The soup is usually finished with a sprinkle of fresh chives or green onions for a burst of freshness and color.
One of the beauties of this homemade potato soup lies in its versatility. It can be adapted to suit various tastes and preferences. For those seeking a heartier option, shredded cheese, sour cream, or even a drizzle of hot sauce can be added. Some variations include leeks or carrots, enhancing the soup’s flavor profile and nutritional value.
Beyond its delectable taste, the Best Homemade Potato Soup is a nostalgic reminder of home-cooked comfort. Its simplicity and warmth make it a go-to choice for chilly evenings, family gatherings, or whenever a bowl of hearty goodness is needed. With each spoonful, this soul-soothing soup brings not only a sense of satisfaction but also a reminder that some of the best culinary experiences are found in the simplest of recipes.
Best homemade potato soup
- 4 cups peeled and diced potatoes
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth (low-sodium)
- 1 cup milk (whole or any plant-based milk)
- 1/2 cup heavy cream or coconut cream
- 1 cup shredded cheddar cheese
- 1/4 cup all-purpose flour or a suitable gluten-free flour substitute
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped green onions or chives (for garnish)
- Crispy bacon bits (optional, for garnish)
- In a large pot, heat the olive oil over medium heat. Add chopped onions and minced garlic. Cook until the onions are soft and translucent.
- Sprinkle flour over the onions and garlic, stirring to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly pour in the vegetable or chicken broth, whisking continuously to avoid lumps.
- Add diced potatoes and dried thyme to the pot. Bring the mixture to a simmer, then cover and cook until the potatoes are tender (about 15-20 minutes).
- Stir in the milk, heavy cream (or coconut cream), and shredded cheddar cheese. Continue to simmer until the cheese is melted and the soup has thickened.
- Season with salt and black pepper to taste. Adjust the consistency by adding more milk or broth if needed.
- Allow the soup to simmer for an additional 5-10 minutes to allow the flavors to meld.
- Serve hot, garnished with chopped green onions or chives and crispy bacon bits if desired.
Nutritional Information (Approximate per serving):
- Calories: 350-400 kcal
- Protein: 10-12g
- Carbohydrates: 30-35g
- Dietary Fiber: 4-6g
- Sugars: 5-8g
- Fat: 20-25g
- Saturated Fat: 10-12g
- Monounsaturated Fat: 7-9g
- Polyunsaturated Fat: 1-2g
- Cholesterol: 50-60mg
- Sodium: 600-800mg
- Potassium: 800-1000mg