This warm and hearty potato soup is like a big hug in a bowl! Packed with creamy potatoes, fresh herbs, and a little bit of love, it’s perfect for chilly days.
Every spoonful takes me back to my grandma’s kitchen. I love adding a sprinkle of cheese on top—it’s like a cozy blanket for my soup! 🧀🥔
Key Ingredients & Substitutions
Potatoes: I always use russet or Yukon Gold potatoes for their creamy texture. If you want a lower-carb option, cauliflower works surprisingly well as a substitute!
Onion: A regular yellow or white onion adds great flavor. If you’re sensitive to onions, consider using leeks for a milder taste.
Broth: Chicken broth deepens the flavor, but vegetable broth is a great alternative for vegetarians. Homemade broth adds an extra touch of love!
Milk or Cream: Whole milk gives a rich taste, while heavy cream really amps up the creaminess. For a lighter version, use almond or oat milk.
How Do I Get My Soup to the Right Consistency?
The key to a great potato soup is getting that perfect creamy consistency without making it too thick. Here’s how:
- Cook the onions until they’re soft; this helps develop flavor.
- When you add flour, make sure to stir it in well to avoid clumps.
- For texture, gently mash some of the potatoes after they have cooked; this thickens the soup while keeping some chunks.
- When adding milk or cream, do it on low heat and stir to keep it smooth without boiling.
Adjust the broth and milk to reach your desired thickness. Enjoy making this comforting soup with your personal touch!
Grandma’s Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 1 ½ cups whole milk or cream
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- Paprika
- Fresh or dried herbs (thyme or parsley)
- Bread slices, to serve (optional)
How Much Time Will You Need?
This delicious potato soup takes about 10 minutes to prep and around 30 minutes to cook, making it a warm meal ready in about 40 minutes from start to finish. Perfect for a cozy evening!
Step-by-Step Instructions:
1. Sauté the Onions:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onions and cook until they become soft and translucent, which takes about 5 minutes. This step builds a lovely base flavor for the soup!
2. Make the Roux:
Next, sprinkle the flour over the softened onions. Stir constantly for about 1-2 minutes to cook the flour and form a roux—this helps thicken your soup. It’s important to keep stirring to prevent it from sticking!
3. Add the Broth:
Gradually pour in the chicken broth while stirring to avoid any lumps. Bring the mixture to a gentle boil—this will help everything combine nicely!
4. Cook the Potatoes:
Add your diced potatoes and dried thyme to the pot. Lower the heat and let everything simmer until the potatoes are tender, which should take about 20 minutes. You can poke them with a fork to check for doneness!
5. Mash for Texture:
Using a potato masher or an immersion blender, gently mash some of the potatoes to thicken the soup while keeping some chunks for texture. You want a creamy consistency without losing that delicious potato feel!
6. Add Milk or Cream:
Stir in the milk or cream and continue to heat gently. Be careful not to let it boil, as this can cause the milk to curdle. We want it nice and smooth!
7. Season the Soup:
Now it’s time to season the soup with salt and freshly ground black pepper to taste. Start with a little and adjust as you go—everyone loves a different amount of seasoning!
8. Ladle and Garnish:
Ladle the soup into bowls and sprinkle paprika and your choice of herbs on top for a beautiful finish!
9. Serve and Enjoy:
Serve the soup hot with slices of rustic bread on the side. It’s perfect for dipping and adds a lovely touch to your meal. Enjoy every comforting spoonful reminiscent of grandma’s kitchen!
Can I Use Different Types of Potatoes?
Yes, you can use different varieties! While russet or Yukon Gold potatoes are recommended for their creamy texture, red potatoes can also work, though they tend to hold their shape better, resulting in a chunkier soup.
What If I Don’t Have Chicken Broth?
No worries! You can easily substitute chicken broth with vegetable broth to keep it vegetarian. You can also use water, but consider adding more seasoning for flavor.
Can I Make This Soup Vegan?
Absolutely! To make it vegan, use vegetable broth, replace the butter with olive oil or vegan butter, and swap out the cream or milk for a plant-based alternative like almond or coconut milk.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop or in the microwave, adding a splash of water or broth to loosen it if it thickens too much.
