Description
This creamy Potato Soup recipe is a comforting and hearty dish made with tender Russet or Yukon gold potatoes simmered in rich vegetable stock, blended with butter and heavy cream for a velvety texture. Perfect for chilly days or as a satisfying meal, it can be customized with your favorite toppings like cheese, chives, or bacon to enhance its flavor.
Ingredients
Scale
Soup Base
- 2 ½ pounds Russet or Yukon gold potatoes, peeled and cut into 1½ inch pieces
- 4 cups vegetable stock (preferably homemade or high-quality)
- 4 tablespoons unsalted butter
- ½ cup heavy whipping cream (can substitute with half and half or whole milk)
Seasoning and Toppings
- Salt, to taste
- Black pepper, to taste
- Optional toppings: shredded cheese, chopped chives, crispy bacon bits
Instructions
- Prepare Potatoes: Peel and cut the potatoes into approximately 1½ inch chunks to ensure even cooking and a good balance of texture in the soup.
- Simmer Potatoes: In a large pot, add the potato chunks and pour in the vegetable stock. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer until the potatoes are fork-tender, about 15–20 minutes.
- Mash Potatoes: Lightly mash some of the potatoes in the pot with a potato masher or fork, leaving some chunks whole to create a thicker and more rustic texture.
- Add Butter and Cream: Stir in the unsalted butter and heavy whipping cream, then cook on low heat for an additional 5 minutes to blend the flavors and enrich the soup.
- Season the Soup: Taste and season the soup with salt and black pepper according to your preference.
- Serve with Toppings: Ladle the hot soup into bowls and garnish with your favorite toppings such as shredded cheese, chopped chives, or crispy bacon bits to add extra flavor and texture.
- Enjoy: Serve immediately while hot and enjoy the comforting flavors of this homemade potato soup.
Notes
- You can substitute the heavy cream with half and half or whole milk for a lighter version, but the soup will be less rich and creamy.
- For added depth of flavor, sauté some onions or garlic in butter before adding the potatoes and stock.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- To make it vegan, substitute butter with olive oil and heavy cream with coconut milk or other plant-based cream.
- Feel free to blend the soup completely with an immersion blender for a smooth consistency or leave it chunky as preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Potato Soup, Creamy Potato Soup, Vegetarian Soup, Comfort Food, Easy Soup Recipe
