Ingredients
- Potatoes: 2.5 lbs (approx. 1.1 kg) Yukon Gold or Russet potatoes, peeled and diced into ½-inch cubes (Yukon Golds lend extra creaminess, Russets break down nicely)
- Unsalted Butter: 4 tablespoons (or olive oil for a dairy-free/vegan start)
- Yellow Onion: 1 large, finely chopped
- Garlic: 4-5 cloves, minced
- Leek: 1 large (white and light green parts only), well-rinsed and thinly sliced (optional, but adds a lovely subtle sweetness and depth)
- Celery Stalks: 2 medium, finely chopped (optional, for another layer of aromatic flavor)
- All-Purpose Flour: ¼ cup (or gluten-free all-purpose blend for GF version) – this helps thicken the soup.
- Vegetable Broth: 6 cups, low sodium, high quality
- Whole Milk: 1 ½ cups (or heavy cream for extra richness, or unsweetened plant-based milk like oat or cashew for vegan/dairy-free – adjust quantity as needed for consistency)
- Dried Thyme: 1 teaspoon
- Dried Rosemary: ½ teaspoon, crushed
- Bay Leaf: 1
- Salt: 1 ½ teaspoons, or to taste (adjust based on broth saltiness)
- Freshly Ground Black Pepper: ¾ teaspoon, or to taste
- Nutritional Yeast: 2 tablespoons (optional, for a cheesy, umami flavor, especially if making vegan)
- Fresh Parsley or Chives: Chopped, for garnish
- Optional Toppings: Shredded cheddar cheese (or vegan cheese), crispy fried onions, croutons, a swirl of sour cream or vegan sour cream.
Instructions
- Prepare Your Aromatics:
- In a large Dutch oven or heavy-bottomed pot, melt the butter (or heat olive oil) over medium heat.
- Add the chopped onion, sliced leek (if using), and chopped celery (if using). Sauté for 5-7 minutes, stirring occasionally, until softened and translucent, but not browned. You’re building your first layer of flavor here.
- Add the minced garlic, dried thyme, and dried rosemary. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent the garlic from burning.
- Create the Roux (Thickening Base):
- Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste. This mixture (the roux) will help thicken your soup beautifully.
- Build the Soup Base:
- Gradually whisk in about 1 cup of the vegetable broth, ensuring you scrape up any browned bits from the bottom of the pot (this is called deglazing and adds immense flavor).
- Once smooth, slowly whisk in the remaining 5 cups of vegetable broth.
- Add the diced potatoes and the bay leaf. Stir everything together.
- Simmer to Perfection:
- Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking. The aroma filling your kitchen now should be incredibly inviting!
- Achieve Creaminess (Blending):
- Remove the bay leaf from the soup.
- Now, it’s time to blend. You have a few options:
- Immersion Blender: The easiest method. Carefully insert an immersion blender into the pot and blend until the soup reaches your desired consistency. You can make it completely smooth or leave some chunks for texture.
- Countertop Blender: If using a standard blender, work in batches. Caution: Hot liquids expand in a blender. Fill the blender no more than halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth, then pour into a separate clean bowl. Repeat with remaining soup.
- Return the blended soup (if using a countertop blender) to the pot.
- Final Touches for Flavor and Richness:
- Stir in the whole milk (or heavy cream/plant-based milk) and nutritional yeast (if using).
- Warm the soup gently over low heat – do not let it boil after adding the milk/cream, as it can curdle (especially dairy).
- Taste the soup and season generously with salt and freshly ground black pepper. This is crucial – potatoes absorb a lot of salt, so don’t be shy, but add incrementally.
- Serve and Garnish:
- Ladle the hot, creamy potato soup into bowls.
- Garnish with fresh chopped parsley or chives, and any of your other favorite optional toppings like shredded cheese, crispy onions, or a dollop of sour cream.
Nutrition
- Serving Size: One Normal Portion
- Calories: 280-350