Searching high and low for a potato soup that doesn’t suffer from a bacon-crutch? Look no further! This is the potato soup for you. Whether you’re a seasoned vegetarian, looking to explore more plant-based recipes, or just want a potato-focused recipe, this easy, creamy soup is the perfect way to showcase the humble potato in all its comforting glory. And yes, we added something to make sure you don’t miss the bacon 😉.
The best potatoes to use:
Choosing the right kind of potato is the key to a successful potato soup. Opt for starchy varieties like russet, because their high starch content lends a velvety smoothness to the soup when cooked and blended. Russet potatoes readily break down, creating a naturally thick and luxurious base without having to overdo it with cream or butter.
How to make the best potato soup:
Like any good soup, the prep is a breeze. It starts with onions, celery, and garlic cooked in butter to build a base of flavor, then we add fresh thyme, russet potatoes, and vegetable broth to simmer until the potatoes soften. As the potatoes cook, the starches will release, naturally thickening the broth, but we also take the potatoes’ thickening power a step further by blending some of the potatoes and broth and adding it back to the pot to get a creamy texture.
Last but not least, a combination of half-and-half and smoked Gouda brings an irresistible richness to the party. Using smoked Gouda also mimics the smokiness of bacon without actually needing to add it. If you’re not a huge Gouda fan, smoked cheddar is a great alternative. If you don’t need this to be vegetarian, you can also use chicken broth instead of vegetable broth to simmer the potatoes.
Serving potato soup:
The best part about this recipe is that it’s simple and versatile enough to be a blank canvas for your creativity. We stuck with the simple toppings of chives and black pepper, but you can turn it up a notch with extra shredded cheese, sliced scallions, or a dollop of sour cream.
Made this recipe? Let us know how it went in the comments below!
Searching high and low for a potato soup that doesn’t suffer from a bacon-crutch? Look no further! This is the potato soup for you. Whether you’re a seasoned vegetarian, looking to explore more plant-based recipes, or just want a potato-focused recipe, this easy, creamy soup is the perfect way to showcase the humble potato in all its comforting glory. And yes, we added something to make sure you don’t miss the bacon 😉.
The best potatoes to use:
Choosing the right kind of potato is the key to a successful potato soup. Opt for starchy varieties like russet, because their high starch content lends a velvety smoothness to the soup when cooked and blended. Russet potatoes readily break down, creating a naturally thick and luxurious base without having to overdo it with cream or butter.
How to make the best potato soup:
Like any good soup, the prep is a breeze. It starts with onions, celery, and garlic cooked in butter to build a base of flavor, then we add fresh thyme, russet potatoes, and vegetable broth to simmer until the potatoes soften. As the potatoes cook, the starches will release, naturally thickening the broth, but we also take the potatoes’ thickening power a step further by blending some of the potatoes and broth and adding it back to the pot to get a creamy texture.
Last but not least, a combination of half-and-half and smoked Gouda brings an irresistible richness to the party. Using smoked Gouda also mimics the smokiness of bacon without actually needing to add it. If you’re not a huge Gouda fan, smoked cheddar is a great alternative. If you don’t need this to be vegetarian, you can also use chicken broth instead of vegetable broth to simmer the potatoes.
Serving potato soup:
The best part about this recipe is that it’s simple and versatile enough to be a blank canvas for your creativity. We stuck with the simple toppings of chives and black pepper, but you can turn it up a notch with extra shredded cheese, sliced scallions, or a dollop of sour cream.
Made this recipe? Let us know how it went in the comments below!
- Yields:
-
12
c.
- Prep Time:
- 20 mins
- Total Time:
- 50 mins
Directions
-
- Step 1
In a large (at least 6-quart) 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.
- Step 2Reduce heat to medium-low. Using a ladle, transfer about 4 cups 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.
- Step 3Stir in Gouda until melted; season with salt.
- Step 4Divide soup among bowls. Top with chives and a few grinds of pepper.
- Step 1
PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON
