Best Potato Soup
This Best Potato Soup recipe is creamy and loaded with flavor, making it a perfect comfort food choice.
Equipment
- large pot
Ingredients
- 4 Tbsp. unsalted butter
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 tsp. dried thyme
- to taste Kosher salt
- 6 medium russet potatoes, peeled and cut into ½" cubes (about 3 ½ lb. total)
- 6 cups low-sodium vegetable or chicken broth
- 1 cup half-and-half
- 6 oz. shredded smoked Gouda
- sliced chives, for serving
- to taste freshly ground black pepper
Instructions
- In a large (at least 6-qt.) pot over medium heat, melt butter. Add onion and celery and cook, stirring occasionally, until very tender and translucent, about 10 minutes. Add garlic and thyme; season with salt. Cook, stirring occasionally, until fragrant, 2 to 3 minutes more. Add potatoes and stir to combine. Stir in broth and increase heat to high. Bring to a boil and cook, stirring occasionally, until potatoes are tender, 5 to 7 minutes.
- Reduce heat to medium-low. Using a ladle, transfer about 4 c. potato mixture and broth to a blender. Partially cover or vent lid and blend until smooth. Return to pot, stirring to incorporate. Add half-and-half and bring to a simmer. Cook, stirring occasionally to ensure soup isn't scorching bottom of pot, until slightly thickened, 12 to 15 minutes.
- Stir in Gouda until melted; season with salt.
- Divide soup among bowls. Top with chives and a few grinds of pepper.
Nutrition
Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 30mgCalcium: 200mgIron: 2mg
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