Old Fashioned Potato Soup Is A Comfort Food
From the kitchens of grandmothers and mothers all over the world, potato soup has long been a staple meal. It’s one of those dishes that carries with it a sense of warmth and tradition, passed down through generations as a simple yet satisfying meal. Potatoes, being an inexpensive and easily accessible ingredient, made this dish a go-to option for families, especially during tough times. Whether served as a hearty main course or a comforting starter, potato soup is a timeless recipe that brings back fond memories of home-cooked meals. The simplicity of the ingredients — potatoes, onions, celery, and broth — belies the rich, creamy texture and comforting flavor that make it a favorite to this day.
Did You Know?
Potato soup has been a staple in many cultures around the world, thanks to its simplicity and the accessibility of ingredients. Potatoes are packed with nutrients, including potassium and vitamin C, making them not only filling but also nutritious. This soup is traditionally made with simple ingredients that come together to create a dish that is both satisfying and heartwarming. The creamy texture of potato soup is achieved without the need for heavy cream, relying instead on the starches in the potatoes to naturally thicken the broth. The addition of celery adds a subtle aromatic flavor, enhancing the overall taste and texture of the soup.
Yield: 6 servings
Ingredients:
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 clove garlic, minced
4 large potatoes, peeled and diced (Russets or Yukon Golds are ideal for a perfect texture)
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 cup whole milk (or cream for a richer texture)
1/2 cup sour cream
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon dried thyme
1/4 cup chopped fresh parsley or chives, for garnish
Shredded cheese, crispy bacon bits, or croutons, for topping (optional)
Instructions:
Sauté the Onions and Celery:
In a large soup pot, melt the butter over medium heat. Add the chopped onion and celery and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Personal Tip: Slowly sautéing the onions and celery brings out their natural sweetness, adding more depth of flavor to the soup.
Add the Potatoes:
Stir in the diced potatoes, coating them well with the butter, onions, and celery. Cook for 2-3 minutes, allowing the potatoes to absorb some of the flavors.
Personal Tip: Make sure the potatoes are cut into even pieces to ensure they cook at the same rate.
Simmer the Soup:
Pour in the chicken broth, making sure the potatoes are fully submerged. Add the salt, pepper, and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
Personal Tip: Be gentle when stirring the soup so the potatoes don’t break down too much.
Temper the Milk and Sour Cream:
To prevent curdling, place the milk and sour cream in a separate bowl or large measuring cup. Slowly ladle in a small amount of the hot soup, whisking continuously to gently warm the mixture. Gradually add more hot soup until the milk and sour cream are warmed through, then stir this mixture back into the pot of soup.
Personal Tip: Tempering the dairy prevents it from separating, ensuring a smooth, creamy texture.
Serve:
Ladle the soup into bowls and garnish with chopped parsley or chives. For an extra indulgent touch, top with shredded cheese, crispy bacon bits, or croutons.
Personal Tip: Serve with a side of warm, crusty bread to soak up every last bit of the delicious soup.
Nutritional Information (Per Serving):
Calories: 330, Protein: 6g, Carbohydrates: 43g, Sugars: 4g, Total Fat: 16g, Saturated Fat: 9g, Fiber: 4g
Kitchen Tips, Great Ideas, How to Save Money
-
Choosing the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds for the creamiest texture. Russets break down easily, while Yukon Golds add a buttery flavor and smooth texture.
-
Sautéing Onions and Celery in Butter: Slowly cooking the onions and celery in butter enhances the soup’s flavor. The butter caramelizes the onions slightly, adding sweetness and depth.
-
Building Flavor with Garlic: Adding garlic after the onions and celery prevents it from burning and turning bitter. Garlic enhances the sweetness of the onions and the earthiness of the potatoes.
-
Thickening the Soup Naturally: The starch from the potatoes thickens the soup, eliminating the need for flour or other thickeners.
-
Maintaining Texture: To prevent the potatoes from breaking apart, avoid over-stirring the soup as it simmers.
-
Tempering Dairy: Gradually adding hot soup to the milk and sour cream mixture prevents curdling, ensuring a smooth, creamy consistency.
-
Dairy Substitutes: Use lower-fat milk or non-dairy alternatives like almond milk, and replace sour cream with Greek yogurt for a lighter version of the soup.
-
Seasoning to Taste: Salt and pepper should be adjusted based on personal taste. Start with the recommended amounts and add more if needed.
-
Serving Suggestions: Pair this creamy potato soup with crusty bread or a simple salad for a complete meal.
-
Storing and Reheating: Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, and add a splash of milk or broth if the soup thickens too much.
Let’s Learn About the Best Potato Varieties for Soup
When making potato soup, choosing the right potato variety is key to getting the perfect texture. Starchy potatoes, like Russet potatoes, break down during cooking, helping to thicken the soup naturally. Their high starch content creates a creamy, smooth base, making them ideal for classic potato soups. On the other hand, waxy potatoes, like red potatoes, hold their shape better and are perfect if you prefer chunkier soups where the potatoes maintain their form. Yukon Golds are a versatile middle ground; they have a buttery flavor and a creamy texture that works well in both smooth and chunky soups.