Best Potato Soup Recipe
Introduction
This creamy and comforting potato soup is perfect for chilly days when you want something hearty yet simple. Made with tender potatoes, savory smoked Gouda, and fresh herbs, it’s a classic that never fails to satisfy.
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, to taste
- 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
- Sliced chives, for serving
- Freshly ground black pepper, for serving
Instructions
- Step 1: In a large (at least 6-quart) pot over medium heat, melt the butter. Add the chopped onion and celery and cook, stirring occasionally, until very tender and translucent, about 10 minutes. Stir in the garlic and thyme, season with salt, and cook for another 2 to 3 minutes until fragrant. Add the cubed potatoes and stir to combine. Pour in the broth, increase the heat to high, bring to a boil, and cook until the potatoes are tender, about 5 to 7 minutes, stirring occasionally.
- Step 2: Reduce the heat to medium-low. Using a ladle, transfer about 4 cups of the potato mixture along with some broth to a blender. Partially cover or vent the lid to allow steam to escape, then blend until smooth. Return the pureed mixture to the pot and stir to incorporate. Add the half-and-half and bring the soup to a gentle simmer. Cook, stirring occasionally to prevent scorching, until slightly thickened, about 12 to 15 minutes.
- Step 3: Stir in the shredded smoked Gouda until it melts completely. Taste and adjust seasoning with additional salt if needed.
- Step 4: Ladle the soup into bowls and garnish with sliced chives and freshly ground black pepper before serving.
Tips & Variations
- For a thicker soup, use less broth or add a bit more Gouda. You can also blend more of the soup before combining.
- Substitute smoked Gouda with sharp cheddar or gruyère for a different flavor profile.
- Add cooked bacon or ham for extra savory richness.
- For a vegan option, use vegan butter, vegetable broth, coconut cream instead of half-and-half, and a plant-based cheese alternative.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much upon chilling, add a splash of broth or half-and-half to thin it out when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this potato soup ahead of time?
Yes, this soup tastes great when made ahead. Prepare it up to two days in advance and store it refrigerated. Reheat slowly on the stove, adding a bit of broth if needed to restore the creamy texture.
Can I freeze potato soup?
While you can freeze this soup, the texture may slightly change due to the dairy and potatoes. To freeze, cool completely and store in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat gently, stirring well to recombine.
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Best Potato Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Best Potato Soup recipe is a creamy, comforting classic made with tender russet potatoes, savory onions, celery, and smoked Gouda cheese. Simmered in a seasoned broth and finished with a touch of half-and-half, this soup is easy to prepare on the stovetop and perfect for chilly days. Garnished with fresh chives and freshly ground black pepper, it’s a hearty dish ideal for a satisfying lunch or dinner.
Ingredients
Soup Base
- 4 Tbsp. unsalted butter
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 tsp. dried thyme
- Kosher salt, to taste
Main Ingredients
- 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
Garnish
- Sliced chives, for serving
- Freshly ground black pepper, to taste
Instructions
- Cook the aromatics: In a large (at least 6-quart) pot over medium heat, melt the butter. Add the chopped onion and celery and cook, stirring occasionally, until very tender and translucent, about 10 minutes. Add the finely chopped garlic and dried thyme, season with kosher salt, and cook for an additional 2 to 3 minutes until fragrant.
- Add potatoes and broth: Stir in the peeled and cubed potatoes. Pour in the low-sodium vegetable or chicken broth, increase the heat to high, and bring the mixture to a boil. Cook, stirring occasionally, until the potatoes are tender, approximately 5 to 7 minutes.
- Blend part of the soup: Reduce the heat to medium-low. Use a ladle to transfer about 4 cups of the potato mixture along with broth into a blender. Partially cover or vent the lid and blend until smooth. Carefully return the pureed mixture to the pot, stirring well to combine.
- Simmer and thicken: Add the half-and-half to the pot and bring to a gentle simmer. Cook, stirring occasionally to prevent scorching at the bottom, until the soup slightly thickens, about 12 to 15 minutes.
- Add cheese and season: Stir in the shredded smoked Gouda cheese until fully melted and incorporated. Adjust seasoning with additional kosher salt if needed.
- Serve and garnish: Ladle the hot soup into bowls. Top each serving with sliced chives and freshly ground black pepper to taste. Serve immediately.
Notes
- For a richer flavor, use chicken broth, but vegetable broth works well for a lighter vegetarian option.
- To make the soup gluten-free, ensure your broth is gluten-free as well.
- You can substitute smoked Gouda with sharp cheddar or Monterey Jack if preferred.
- For a dairy-free version, replace half-and-half and butter with non-dairy alternatives, and omit the cheese or use a vegan cheese substitute.
- Leftover soup keeps well refrigerated for up to 3 days and reheats nicely on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, creamy potato soup, smoked gouda soup, vegetarian soup, comfort food, easy soup recipe
