Table of Contents
Introduction
Discover the ultimate comfort in a bowl with this truly satisfying recipe. Our take on The Best Potato Soup offers a heartwarming blend of simple ingredients and rich flavors. You will love its velvety smooth texture, elevated by the unique smoky notes of Gouda cheese. Get ready for an easy, delightful meal that quickly becomes a family favorite. This cozy classic is perfect for any day.
Why You’ll Love This Best Potato Soup
This recipe for The Best Potato Soup quickly earns its spot in your meal rotation for many reasons.
- It delivers an incredibly creamy and velvety smooth texture in every spoonful.
- You get a rich, smoky flavor thanks to the irresistible smoked Gouda cheese.
- It’s a hearty and deeply satisfying meal that truly warms you from the inside out.
- Despite its gourmet taste, this soup is surprisingly easy to prepare, perfect for beginners.
- It creates the perfect cozy meal, ideal for chilly evenings or a comforting lunch.
- This potato soup is wonderfully versatile, allowing for endless custom topping possibilities.
Ingredients
Creating The Best Potato Soup starts with a selection of fresh, high-quality ingredients. Each component plays a vital role in building the layered flavors and creamy texture of this comforting dish. This recipe delivers a satisfying experience every time you make it.
- Produce:
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 6 medium russet potatoes (about 3 1/2 lb. total), peeled, cut into 1/2″ cubes
- Sliced fresh chives, for serving
- Dairy & Fats:
- 4 Tbsp. unsalted butter
- 1 cup half-and-half
- 6 oz. shredded smoked Gouda cheese
- Pantry:
- 6 cups low-sodium vegetable or chicken broth
- 1 tsp. dried thyme
- Kosher salt
- Freshly ground black pepper
Notes & Substitutions
We recommend russet potatoes for this classic potato soup. Their high starch content breaks down beautifully, creating that signature creamy texture without needing extra thickeners. Using low-sodium broth allows you to control the final seasoning precisely.
Research into culinary science confirms that russet potatoes are ideal for creamy soups due to their high starch content, which helps thicken the soup naturally.
If you cannot find smoked Gouda, an excellent alternative is smoked cheddar cheese; it offers a similar depth of flavor. For the dairy, heavy cream makes an even richer soup, while whole milk creates a slightly lighter version. Feel free to experiment with other fresh herbs like rosemary or parsley for a different aromatic twist.
Equipment
Gathering your tools before you start cooking makes the process smooth and enjoyable. You won’t need anything fancy to make The Best Potato Soup.
- Large 6-qt. pot or Dutch oven
- Sharp knife
- Cutting board
- Ladle
- Blender (immersion or standing)
- Box grater (for cheese)
- Wooden spoon or heat-proof spatula
Instructions
Follow these simple steps to create a truly irresistible bowl of The Best Potato Soup. This creamy potato soup comes together easily for a comforting meal.
- In a large pot, at least 6 quarts in size, melt the unsalted butter over medium heat. Add the chopped yellow onion and celery. Cook, stirring occasionally, until they become very tender and translucent, which takes about 10 minutes.
- Next, add the finely chopped garlic and dried thyme to the pot. Season lightly with kosher salt. Continue to cook, stirring occasionally, until the garlic becomes fragrant, approximately 2 to 3 minutes more.
- Stir in the cubed russet potatoes, ensuring they are well coated with the aromatics. Pour in the low-sodium broth, making sure the potatoes are mostly submerged. Increase the heat to high.
- Bring the mixture to a rolling boil. Cook, stirring occasionally to prevent sticking, until the potatoes are tender when pierced with a fork. This usually takes about 5 to 7 minutes.
- Reduce the heat to medium-low. Using a ladle, carefully transfer about 4 cups of the potato mixture and broth into a blender. Partially cover the blender lid or vent it to allow steam to escape. Blend the mixture until it is completely smooth and creamy.
- Return the blended potato mixture to the pot, stirring well to combine it with the remaining chunky soup. Stir in the half-and-half. Bring the soup to a gentle simmer, being careful not to let it boil.
- Continue to cook the soup, stirring frequently to ensure it does not scorch the bottom of the pot, until it slightly thickens. This simmering process takes approximately 12 to 15 minutes.
- Remove the pot from the heat. Stir in the shredded smoked Gouda cheese until it is fully melted and incorporated into the creamy soup.
- Taste the soup and adjust the seasoning with additional kosher salt as needed, until the flavor is perfect.
- Ladle the warm, comforting potato soup into individual serving bowls.
- Garnish each bowl generously with fresh sliced chives and a few grinds of freshly ground black pepper. Serve immediately and enjoy The Best Potato Soup.
Pro Tips & Troubleshooting
Achieve perfect results with this cozy potato soup every time. These tips help you master The Best Potato Soup without stress.
- Potato Prep: Cube your potatoes uniformly. This ensures they cook evenly, giving your soup a consistent texture.
- Creaminess Secrets: Do not skip blending a portion of the soup. This is key to achieving that velvety smooth consistency without adding excessive cream.
- Prevent Scorching: Stir the soup frequently, especially during the simmering stage after adding half-and-half. Dairy can easily scorch on the bottom of the pot.
- Avoiding Curdling: Never bring the half-and-half to a rolling boil. Simmer it gently over medium-low heat to prevent it from curdling.
- Seasoning: Always taste and adjust the salt at the very end, after adding the cheese. Broth and cheese both contain sodium.
- Flavor Boost: Briefly toast the dried thyme in the melted butter before adding other ingredients. This releases its full aromatic potential.
Serving, Storage, & Variations
This delicious potato soup is incredibly versatile. Enjoy it in many ways, store it properly, or try new flavor twists.
Serving Suggestions
Serve your warm bowls of The Best Potato Soup with crusty bread for dipping. Elevate the experience with extra shredded smoked Gouda, a dollop of sour cream, or crispy bacon bits. For a gourmet touch, add crunchy croutons or a swirl of vibrant pesto.
Storage Instructions
Allow any leftover potato soup to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days. When reheating, do so gently over low heat on the stovetop. If the soup appears too thick, thin it out with a splash of water or broth.
Variations to Explore
- Loaded Baked Potato Soup: Transform your soup by adding crumbled bacon, shredded cheddar cheese, and fresh green onions as toppings.
- Spicy Kick: Stir in a dash of cayenne pepper or your favorite hot sauce for a hint of warmth and heat.
- Herby Freshness: Incorporate fresh rosemary, thyme, or parsley during the last few minutes of simmering for an extra aromatic boost.
- Vegetable Boost: Feel free to add diced carrots, corn kernels, or thinly sliced leeks along with the onions and celery.
- Dairy-Free Option: For a plant-based version, use unsweetened plant-based milk or cream, and nutritional yeast instead of cheese.
Nutrition (per serving)
Enjoying The Best Potato Soup means savoring a delicious and comforting meal. Here is a breakdown of the nutritional content per serving to help you plan your meals. This hearty soup offers a good balance of flavors and sustenance.
| Nutrient | Amount |
|---|---|
| Calories | 248 kcal |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Trans Fat | 0 g |
| Cholesterol | 37 mg |
| Sodium | 667 mg |
| Carbohydrate | 25 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Protein | 10 g |
FAQ
Find quick answers to common questions about preparing this delicious potato soup.
What are the best potatoes for potato soup?
Russet potatoes are highly recommended. Their starchy texture breaks down wonderfully, creating a naturally creamy and thick soup.
For optimal soup texture, the University of Idaho’s Potato School highlights how russet potatoes, with their high amylose to amylopectin ratio, effectively thicken dishes.
Can I make potato soup ahead of time?
Yes, you can easily prepare this soup up to 3 days in advance. Store it in an airtight container in the refrigerator and gently reheat.
How do I prevent my potato soup from curdling?
Avoid boiling the half-and-half. Add it to the soup at a gentle simmer and keep the heat low to prevent curdling.
Can I freeze potato soup?
While you can freeze this potato soup, dairy-based soups sometimes change texture upon thawing, becoming slightly grainy. Reheat gently and whisk well.
Is this soup gluten-free?
Yes, based on the ingredients provided, this particular recipe for The Best Potato Soup is naturally gluten-free.
How can I make potato soup thicker?
For a thicker soup, blend a larger portion of the cooked potatoes or add a cornstarch slurry at the end of cooking.
Conclusion
You have now unlocked the secret to crafting The Best Potato Soup – a dish that embodies true comfort and rich flavor. This recipe is simple to follow, yielding a velvety smooth, incredibly creamy, and wonderfully smoky experience in every bite. Go ahead, gather your ingredients, and create this cozy classic in your own kitchen. We are sure it will become a cherished family recipe. Be sure to share your creations and rate this recipe!
The Best Potato Soup: A Creamy, Cozy Classic
Equipment
- Large Pot (at least 6-qt.)
- Ladle
- Blender
- Serving Bowls
Ingredients
Main Ingredients
- 4 Tbsp. unsalted butter
- 1 large yellow onion chopped
- 2 stalks celery chopped
- 3 cloves garlic finely chopped
- 1 tsp. dried thyme
- Kosher salt
- 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
For Serving
- Sliced chives for serving
- Freshly ground black pepper
Instructions
Preparation
- In a large pot, melt butter over medium heat. Add onion and celery and cook until tender and translucent (about 10 minutes). Stir in garlic and thyme, seasoning with salt, and cook until fragrant (2-3 minutes more). Add potatoes and broth, then bring to a boil and cook until potatoes are tender (5-7 minutes).
Blending and Simmering
- Transfer about 4 cups of the potato mixture and broth to a blender; partially cover and blend until smooth. Return the blended mixture to the pot, stirring to combine. Add half-and-half and bring the soup to a simmer, cooking until slightly thickened (12-15 minutes), stirring occasionally to prevent scorching.
Finishing Touches
- Stir in the shredded Gouda until it has fully melted, then season the soup with additional salt to taste.
- Ladle the hot soup into bowls and garnish each serving with sliced chives and a few grinds of fresh black pepper.
Notes
Amelia Johnson is a 28-year-old chef from New Orleans, Louisiana, known for her innovative take on traditional American cuisine. Growing up in a family that celebrated food, she developed a passion for cooking early on, experimenting with recipes from her grandmother. After graduating from culinary school, Amelia honed her skills in top restaurants, where her talent quickly gained acclaim for its creative dishes. With a focus on seasonal ingredients and bold flavors, she inspires others through cooking workshops, sharing her love for food and the rich diversity of American cuisine.
