Pic Credit: allrecipes.com
Did you know that over 40 million people in the U.S. alone consume soup as part of their regular diet, with potato soup being one of the most beloved options? This humble yet hearty dish not only provides comfort during cold months but also has significant nutritional value.
Whether you’re looking for a simple meal to warm you up or searching for a healthy, filling option, potato soup remains a go-to for many. Whether you’re a beginner or a seasoned cook, this recipe will guide you step by step to make the perfect bowl of potato soup.
RECIPE INGREDIENTS
Ingredients
- 1 kg potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 cup heavy cream (for a creamy texture)
- 1/2 cup milk (adjust for consistency)
- 1/2 teaspoon paprika (optional, for added flavor)
- Fresh parsley, chopped for garnish (optional)
MEASURES & PRECAUTIONS
- Correct Potato Choice: Choose starchy potatoes like Russet for the best texture. They break down easily and create a creamy soup.
- Creaminess: Adjust the amount of cream to suit your preference for a thicker or lighter soup. If you’re looking for a lower-fat version, you can substitute with milk or plant-based alternatives.
- Consistent Chopping: Make sure the potatoes and onions are cut into even-sized pieces. This will help them cook uniformly and speed up the cooking time.
- Monitor Salt: Start with less salt and adjust as needed, especially if you’re using store-bought broth, which may already contain a high amount of sodium.
- Avoid Overcooking: Don’t let the soup boil over. Once you add the broth, bring it to a gentle simmer to avoid burning or scalding the ingredients.
Benignis Potato Soup Recipe
INGREDIENTS NOTES
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Potatoes: Russet or Yukon Gold potatoes work best for a creamy texture. Avoid waxy potatoes as they don’t break down as easily in soup.
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Broth: If you're not vegetarian, you can substitute vegetable broth with chicken broth or even beef broth for a richer flavor.
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Cream: For a lighter version, you can use half-and-half or a dairy-free option like coconut milk or almond milk.
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Thyme: Fresh thyme can be used instead of dried thyme. If you’re using fresh, you may need about 3 to 4 sprigs.
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Garnishing: Garnish with freshly chopped parsley or crispy bacon bits for added texture and flavor.
STEP-BY-STEP INSTRUCTIONS
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Prepare the Ingredients: Begin by peeling and dicing the potatoes into bite-sized cubes. Chop the onion and garlic finely.
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Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing them until softened and fragrant, about 3-4 minutes.
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Cook the Potatoes: Add the diced potatoes to the pot, stirring them to coat them in the oil and aromatics. Cook for an additional 2-3 minutes, letting the potatoes absorb the flavors.
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Add Broth and Seasonings: Pour in the vegetable broth, ensuring the potatoes are covered. Add the bay leaf, thyme, salt, and pepper. Stir everything together.
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Simmer the Soup: Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for about 20 minutes or until the potatoes are fork-tender.
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Mash or Blend: Once the potatoes are tender, use a potato masher to mash them slightly for a chunkier texture, or use an immersion blender for a smoother, creamier soup. If you want a super smooth texture, blend in batches in a regular blender.
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Finish with Cream: Stir in the heavy cream and adjust the consistency with milk if needed. Let the soup simmer for another 5 minutes.
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Taste and Adjust: Taste the soup and adjust seasoning as needed, adding more salt, pepper, or herbs.
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Serve and Garnish: Serve the soup hot, garnished with fresh parsley or crispy bacon if desired.
RECIPE TIPS & VARIATIONS
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Vegan Version: Use coconut milk or almond milk instead of dairy cream to make it vegan. Ensure the broth is vegetable-based.
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Make it Spicy: Add a pinch of cayenne pepper or some chopped green chilies for a spicy kick.
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Add Bacon: For a non-vegetarian twist, sauté some chopped bacon until crispy and add it to the soup for extra flavor and crunch.
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Herb Variations: Try adding fresh rosemary or dill for a unique twist on the classic thyme flavor.
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Slow Cooker Option: This recipe can easily be adapted for a slow cooker. Simply sauté the onions and garlic, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
EQUIPMENT
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Large pot or Dutch oven
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Potato masher or immersion blender
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Chopping board and knife
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Measuring spoons
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Ladle
Note
SERVING TIPS 💡
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Pair with Bread: Serve your potato soup with a slice of crusty bread or toasted baguette to soak up the creamy goodness.
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Top with Cheese: Sprinkle grated cheese like cheddar or parmesan on top for extra richness.
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Chilled Option: While traditionally served hot, potato soup can be chilled and served as a cold soup in the summer months.
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Side Salad: Complement your soup with a light side salad to balance the meal with fresh vegetables.
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Perfect for Leftovers: This soup tastes even better the next day, making it a perfect dish to prepare in advance and enjoy later.
If you're looking for another flavorful meal, check out this easy Purple Black Bean Soup Recipe - Easy & Delicious!.
