Description

This creamy and comforting Potato Soup is a hearty dish perfect for warming up any day. Made with tender gold potatoes, sautéed vegetables, and a blend of fragrant herbs, this soup combines the richness of butter and milk with savory broth for a deliciously smooth texture. Topped with sour cream, shredded cheese, bacon bits, and green onions, it’s a versatile recipe that serves 6 and can be easily adapted to suit dietary needs by using gluten-free flour or vegetable broth.

Ingredients

Base Ingredients

2 Tablespoons butter or olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 ribs celery, diced
2 large carrots, diced

Thickening & Liquids

3-4 Tablespoons all purpose flour (gluten-free if needed)
2 cups whole or 2% milk
3 cups chicken broth or vegetable broth

Main Ingredient

3 lbs gold potatoes, peeled and diced into ½ inch cubes (about 6 medium potatoes)

Seasonings

1 bay leaf
1 ½-2 teaspoons salt (plus more to taste)
1 teaspoon dried thyme
½ teaspoon marjoram
½ teaspoon ground black pepper (plus more to taste)
¼ teaspoon nutmeg (optional)

Toppings

Sour cream
Shredded cheese
Bacon bits
Chopped green onions

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Instructions

Sauté Aromatics: In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the finely chopped onion and minced garlic, then sauté until the onions become translucent and fragrant, about 7 minutes.
Add Vegetables: Add the diced carrots and celery to the pot. Continue to sauté for another 5 to 7 minutes until vegetables soften slightly.
Coat with Flour and Seasonings: Sprinkle in the salt, black pepper, and all-purpose flour. Gently toss or stir to coat the vegetables evenly with the flour and spices, which will help thicken the soup later.
Add Liquids and Potatoes: Pour in the milk and chicken or vegetable broth. Add the diced potatoes, bay leaf, dried thyme, marjoram, and optional nutmeg. Stir everything together thoroughly and bring the mixture to a boil.
Simmer Soup: Once boiling, reduce the heat to low. Cover the pot and simmer the soup for about 30 minutes, or until the potatoes are tender when pierced with a fork.
Blend the Soup: Remove and discard the bay leaf. Use an immersion blender to blend the soup directly in the pot to a somewhat smooth consistency, leaving some potato chunks for texture. Alternatively, mash the potatoes with a potato masher. For a completely smooth soup, transfer in batches to a high-powered blender, being careful with the hot liquid.
Serve and Garnish: Ladle the soup into bowls and top with your choice of sour cream, shredded cheese, bacon bits, and chopped green onions for added flavor and texture.

Notes

Use gluten-free flour if you require a gluten-free version.
Vegetable broth can be substituted for chicken broth to make the soup vegetarian.
Adjust salt and pepper to taste during cooking and before serving.
For a thicker soup, blend more of the potatoes; for a chunkier texture, mash lightly or not at all.
Be careful when blending hot liquids to avoid burns—blend in small batches and vent the blender lid slightly.
Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.