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Best Potato Soup Recipe

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4.4 from 1 review

This creamy and comforting Best Potato Soup is a delicious blend of tender russet potatoes, flavorful vegetables, and smoky Gouda cheese. Perfect as a hearty lunch or dinner, it features a smooth texture achieved by blending part of the soup for added creaminess. Topped with fresh chives and black pepper, this soup combines rich flavors with simple ingredients to warm up any meal.

Ingredients

Soup Base

  • 4 tbsp. unsalted butter
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp. dried thyme
  • Kosher salt, to taste

Main Ingredients

  • 6 medium russet potatoes (about 3 1/2 lb. total), peeled, cut into 1/2″ cubes
  • 6 cups low-sodium vegetable or chicken broth
  • 1 cup half-and-half
  • 6 oz. shredded smoked Gouda cheese

Garnish

  • Sliced chives, for serving
  • Freshly ground black pepper, for serving

Instructions

  1. Sauté Aromatics: In a large 6-quart pot over medium heat, melt the butter. Add chopped onion and celery, cooking while stirring occasionally until the vegetables become very tender and translucent, about 10 minutes. Add finely chopped garlic and dried thyme, season with kosher salt, and cook, stirring occasionally, for another 2 to 3 minutes until fragrant.
  2. Add Potatoes and Broth: Stir in the peeled and cubed russet potatoes until well combined. Pour in the low-sodium vegetable or chicken broth, increase heat to high, and bring the mixture to a boil. Cook, stirring occasionally, until potatoes are tender, about 5 to 7 minutes.
  3. Blend Soup for Creaminess: Reduce heat to medium-low. Using a ladle, transfer approximately 4 cups of the potato and broth mixture into a blender. Partially cover or vent the lid to allow steam to escape, then blend until smooth. Return the pureed soup back to the pot and stir to incorporate evenly.
  4. Add Half-and-Half and Simmer: Stir in the half-and-half and bring the soup to a gentle simmer. Cook, stirring occasionally to prevent scorching on the bottom of the pot, until the soup thickens slightly, about 12 to 15 minutes.
  5. Melt Cheese and Season: Stir in the shredded smoked Gouda cheese until fully melted and combined. Taste and adjust seasoning with additional kosher salt as needed.
  6. Serve: Ladle the soup into bowls. Garnish each serving with sliced chives and a few grinds of freshly ground black pepper for enhanced flavor and presentation.

Notes

  • Use low-sodium broth to better control the saltiness of the soup.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • The blend step creates a creamier texture without the need for heavy cream.
  • Smoked Gouda adds a delightful smoky flavor, but you can substitute with regular Gouda or cheddar if preferred.
  • Chives add a fresh, oniony finish but green onions can be used as an alternative.
  • Store leftover soup in an airtight container refrigerated for up to 3 days. Reheat gently on the stovetop.

Find it online: http://bitezly.com/best-potato-soup-recipe/