Hearty Potato Soup

Name: Hearty Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 medium russet potatoes, peeled and diced; 1/2 cup diced onions; 2 cloves garlic, minced; 1/4 cup butter; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 cup milk; 1 cup heavy cream; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon dried thyme; 1/4 teaspoon dried rosemary; 1/2 cup shredded cheddar cheese; 2 tablespoons chopped fresh parsley

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 6

★★★★★

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Imagine coming home to the comforting aroma of Hearty Potato Soup simmering on the stove. This recipe combines classic flavors with a creamy texture, perfect for warming up on a chilly day. It's a simple yet satisfying dish that brings comfort in every spoonful.

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Ingredients for Hearty Potato Soup

Russet potatoes are the star of the show, offering a hearty base that breaks down into a creamy consistency. Butter adds richness and helps in sautéing the onions and garlic, which provide a savory depth of flavor. Flour thickens the soup just right, while chicken broth infuses it with a savory essence. Milk and heavy cream bring it all together with a luscious, creamy finish. Seasonings like salt, black pepper, thyme, and rosemary enhance the flavors without overpowering them. A touch of cheddar cheese adds a subtle tang, and a sprinkle of fresh parsley brightens the dish right before serving.

Tips & Tricks

For a vegetarian version, use vegetable broth instead of chicken broth.
Try Yukon Gold potatoes for a slightly different texture and flavor.
Adjust the seasoning to taste after adding the cheese, as it can be quite salty.
If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
To make it heartier, add cooked bacon bits or diced ham before serving.

Serving Suggestions

This Hearty Potato Soup pairs beautifully with a crusty bread or fresh baguette for dipping. A simple side salad with a vinaigrette dressing complements the creamy soup nicely. If you're feeling indulgent, top your soup with a dollop of sour cream or additional shredded cheese for extra richness.

Frequently Asked Questions

Can I freeze this soup?: Yes, but leave out the cream and milk before freezing. Add them when reheating for the best texture.
What can I use instead of cheddar cheese?: Parmesan or Gruyère can be delicious alternatives, offering a different flavor profile.
How can I make this soup lighter?: Use half-and-half instead of heavy cream, and replace some of the butter with olive oil.

Hearty Potato Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once melted, toss in the onions and garlic. Stir these around until the onions turn translucent—that's when their sweetness really comes out. Next, sprinkle the flour over the onions and garlic. Stir it constantly for about a minute until it's a light golden color, which means it’s cooked enough to lose the raw flour taste.

Now, slowly whisk in the chicken broth. Go gradually to avoid lumps, and bring the mixture to a gentle simmer. Toss in the diced potatoes and season with salt, pepper, thyme, and rosemary. Let this simmer away gently, stirring occasionally, until the potatoes are tender—this should take about 15 minutes.

Once the potatoes are soft, stir in the milk and heavy cream. Let the soup cook for another five minutes, ensuring it's heated through. At this point, you can decide the texture you'd like. Use an immersion blender for a smoother soup or leave it chunky if you prefer more texture.

Finally, stir in the cheddar cheese until it's melted and well combined with the soup. Before serving, garnish with a sprinkle of fresh parsley for a pop of color and flavor.

Why You'll Love This Recipe

Rich, creamy texture without being overly heavy.
Simple ingredients that are easy to find or already in your pantry.
Quick preparation time, making it ideal for busy weeknights.
Customizable texture to suit your preference—smooth or chunky.
Perfect for using up leftover potatoes.

Ingredients

4 medium russet potatoes, peeled and diced

1/2 cup diced onions

2 cloves garlic, minced

1/4 cup butter

1/4 cup all-purpose flour

4 cups chicken broth

1 cup milk

1 cup heavy cream

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/2 cup shredded cheddar cheese

2 tablespoons chopped fresh parsley

Step-by-step Instructions

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, and sauté until the onions are translucent.

2. Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute until lightly browned.

3. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.

4. Add the diced potatoes, salt, pepper, thyme, and rosemary. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.

5. Stir in the milk and heavy cream, and continue to cook for another 5 minutes until heated through.

6. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.