Who can go wrong with potato soup. Great as a starter or an entree. Finish it with your favorite potato toppings and you got yourself a keeper.
This soup is a great way to use up potatoes that are on the brink of being thrown out. I understand that soup is usually reserved for the colder months, when you live in Texas, you’re not always guaranteed a winter. So I say make it when you crave it.
As always, please read through the entire recipe, as well as notes, before indulging.
Potato Soup
Everyting you love about a baked potato in a rich and creamy soup.
Ingredients
- 1 large yellow onion-diced
- 3 pounds baking potatoes-washed & diced
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 6 cups broth (chicken or vegetable)
- 4 cups cream (either heavy or half & half)
- 1/4 cup plus 2 tablespoons all purpose flour
- 2 teaspoons dried basil
- salt and pepper to taste
Instructions
Before we move to the stove, we first have to prep:
- Wash your potatoes really well (we are leaving the skin on) and dice. It's important that your potatoes have the same size dice. This will ensure even cooking.
- Peel and dice your onion.
- If you are making broth that requires you to boil water (for example: bouillon) then prepare that now.
- You will need a pot or dutch oven that will hold 10 cups of liquid PLUS your potatoes.
Now it's time to cook:
- In a large (heavy duty) pot or dutch oven, heat your oil over medium to medium high heat. Add the onions and garlic. Cook for about 7-10 minutes. Your looking for your onions to be really soft and transparent.
- Once your onions are soft and transparent, add your flour to the onions/garlic and stir well. Cook this for about 1 minute (just long enough to cook the flour).
- Slowly add your broth to the flour mixture, stirring well as you go. TIP: if your broth is in a saucepan, then use a ladle when adding the first 1 or 2 cups of your broth, to avoid spilling. Stir well as you add to avoid lumps. You will add all 6 cups of broth.
- Add potatoes, stir well.
- Add cream, stir well.
- Add seasonings, taste and adjust if needed. Be sure to stir well.
- Bring soup to a boil. Reduce heat and cover, cooking for approximetely 35 minutes. Stir frequently to make sure that your potatoes aren't sticking to the bottom of the pot. Once your potatoes are cooked through, your soup is ready.
TOPPING IDEAS:
- Sour Cream
- Shredded Cheese
- Bacon
- Green Onions
If it's pretty tasty on a baked potato, then chances are, it's gonna be pretty tasty in your soup.
Notes
You could certainly use leftover baked potatoes, obviously your cook time will be reduced.
Make sure your potato dices are the same size, I don't really want to sound like a cooking show or expert (because I'm neither), but you'll want your potatoes to cook evenly because who wants some of their potatoes mushy while others are still raw?
If you're looking to reduce the fat, feel free to use half and half instead of cream OR you can even increase the amount of chicken broth and decrease the amount of cream. Just make sure you hit about 10 cups of liquid.
When I say stir well, be sure to stir well. Depending on the quality of your saucepan, the potatoes could possible stick a bit, be sure to stir well (tired of hearing that yet?) and once you've reduced the heat, stir occasionally (at least I didn't say "stir well").
You're going to get about 10 or so cups of soup. I say it "serves 5" because that's the size of my family, depending on how hungry your peeps are, you will have leftovers.
When you warm up the leftovers, I know the microwave offers you convenience, but I find that heating on the stove gives better results, also you may want to have some chicken broth or milk on hand when you heat up the leftover soup, it will thicken as it sits overnight.
Feeling crazy? Get yourself a bread bowl, dig out the bread and pour in the soup.
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