Traditional Hearty Potato Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
Be the First to Review!

If there's a dish that embodies warmth and comfort, it's this Traditional Hearty Potato Soup. Perfect for chilly days or when you need a bowl of coziness, this soup is creamy, savory, and satisfying in every spoonful. Let's dive into what makes this recipe a family favorite.

Ingredients for Traditional Hearty Potato Soup

Russet potatoes are the star here, providing a fluffy texture that thickens the soup naturally. The onion and garlic add depth and aroma, essential for a flavorful base. Using chicken stock instead of water gives the soup a savory richness. Whole milk and heavy cream offer creaminess while keeping the soup from being too dense. Butter and flour create a roux, which thickens the soup to a perfect consistency. Cheddar cheese melts into the soup, adding a sharp, tangy element, while chives provide a fresh, oniony finish.

Tips & Tricks

  • If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches.
  • For a smoky flavor, try adding a bit of crumbled bacon on top as a garnish.
  • To save time, you can peel and dice the potatoes ahead of time and store them in water in the fridge.

Serving Suggestions

This potato soup pairs wonderfully with a crusty bread roll or a garlic baguette for dipping. A fresh green salad makes for a nice, light side that complements the rich soup. For a heartier meal, serve it alongside a grilled cheese sandwich.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Gold potatoes work well too, though they will give a slightly different texture.
Is there a vegetarian version of this soup?
Simply substitute vegetable stock for the chicken stock to make it vegetarian-friendly.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

Traditional Hearty Potato Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Toss in the chopped onion and minced garlic, stirring until the onion becomes translucent, which should take about five minutes. This step builds the aromatic foundation of your soup.

Next, sprinkle the flour over the onion and garlic. Keep stirring for a minute or two until the flour turns golden. This creates a roux that will thicken your soup beautifully.

Slowly whisk in the chicken stock, ensuring there are no lumps. Bring this to a gentle simmer. This step infuses the base with a savory depth that makes the soup hearty.

Add the diced potatoes to the pot. Cover the pot and let it cook for about 15-20 minutes, until the potatoes are tender. This is where the magic happens as the potatoes soften and start to break down.

Once the potatoes are tender, stir in the milk and heavy cream. Heat the soup until it's warmed through, but be careful not to let it boil, as you don’t want the dairy to curdle.

Use an immersion blender to blend the soup. You can leave it as chunky or as smooth as you like. I prefer leaving some potato chunks for texture.

Season the soup with salt and black pepper to taste. Stir in the cheddar cheese until it melts and the soup is smooth. Serve it hot, garnished with fresh chives.

Why You'll Love This Recipe

  • Simple ingredients you likely already have at home.
  • Rich, creamy texture without being too heavy.
  • Customizable to your preferred level of chunkiness.
  • Quick to prepare, making it ideal for weeknight dinners.
  • Freezes well for make-ahead meal planning.

Ingredients

4 medium russet potatoes (about 2 lbs), peeled and diced
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken stock
2 cups whole milk
1/2 cup heavy cream
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 cup shredded cheddar cheese
2 tbsp chopped fresh chives

Step-by-step Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
2. Sprinkle the flour over the onion and garlic, stirring constantly to combine and cook for 1-2 minutes until golden.
3. Slowly whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.
4. Add the diced potatoes to the pot. Cover and cook until the potatoes are tender, approximately 15-20 minutes.
5. Stir in the milk and heavy cream, and heat the soup until warmed through, but do not boil.
6. Use an immersion blender to blend the soup to your desired consistency, leaving some potato chunks for texture.
7. Season with salt and black pepper to taste. Stir in shredded cheddar cheese until melted and smooth.
8. Serve hot, garnished with fresh chives.

Ratings and Comments

Thank you for your rating!