Mar 6, 2009

Hearty Potato Soup

 

The simplest things in life are often the best. Which is precisely why this soup really needs no introduction. Not a long introduction, that is. Potato soup is one of the most simple, yet comforting and hearty soups out there. It’s also a versatile soup; you can make it taste different every single time by adding varying ingredients such as: leeks, celery, thyme or even rosemary. You can also try different cheeses to get different results.

It’s no fancy soup; if anything, it’s as basic as it gets. The soup is made with only a small handful of ingredients—mainly ingredients most people keep in their fridge/pantry anyway. But it’s so tasty and comforting that I’ve labeled it ‘favorite soup’ from the very first time I ate it.

 

Ingredients:

6 medium potatoes
2 medium onions
2 garlic cloves
2 tbsp butter
1/4 cup flour
1/2 tsp mustard powder
4 cups chicken broth
1/4 cup heavy cream
1/2 cup grated cheese
pepper
salt

Garnish:crumbled bacon
fresh parsley

 

Directions:

Whoever said the ‘Holy Trinity’ in cooking is onions, garlic and celery, clearly never tried substituting celery for potatoes. It’s divine. Peel, wash and dice 6 medium potatoes. Starchy potatoes really do work best.

 

Finely chop 2 medium-sized onions.

 

Finely mince or grate two fairly large garlic cloves.

 

Measure 1/4 cup of all-purpose flour. We’ll be making a roux.

 

Heat two tbsp of butter and cook the onions and garlic, over low heat, for about 5 minutes. Until the onions turn slightly translucent. Do not let the onions brown; it just doesn’t look good in a white soup.

 

Add 1/2 tsp mustard powder and 1/4 cup of flour to the onions. Cook for a minute to neutralize the rawness of the flour. Keep stirring.

 

I like my potato soup really thick. If you prefer a thinner soup; up the chicken broth with 1 or 2 cups. Add the potatoes to the onions and pour in the broth. Cook the potatoes for about 20 minutes; until very, very tender.

 

Once the potatoes are done, mash them. It really works best if you mash them a little before using a hand-mixer.

 

You can transfer everything to a food processor -even your blender will do the trick- but using a hand-mixer is much easier. No matter how you do it, just mix until you have a lump-free soup. Unless you like lumpy soups, of course, then don’t let me stop you.

 

The next two steps are completely optional. I’m not pressuring you in any way to add fattening ingredients to your soup. But, oh boy, it sure tastes good!

Pour in 1/4 cup of heavy cream. Hmmmmm 1/4 cup really isn’t that bad, is it?

 

Add 1/2 cup grated cheese. I’ve used aged Gouda cheese, but just add whatever cheese makes your heart go pitter-patter. Many cheeses work with this soup: sharp cheddar, Gruyere, Parmesan.

 

Keep stirring until the cheese melts and blends in with the soup entirely.

 

Season the soup with salt, pepper and optionally some freshly grated nutmeg to taste. The nutmeg is really a Dutch thing, I know; we add nutmeg to almost anything. Pity us.

 

Garnish with a little crumbled bacon, some fresh parsley and freshly cracked black pepper. Now this is my kinda lunch. Or dinner. Or breakfast. Or snack. Or…


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    50 Comments »

    1. 1

      Yummy and beautiful, Kay!

      (Darlin’, you aren’t getting my emails—have sent many over the past few days. Check your spam folder! ;) )

      Ree on Mar 6, 2009 @ 4:31 pm Reply
    2. 2

      This soup looks marvelous! I have a fantastic potato soup recipe that calls for bacon and swiss but I am definitely going to try this one soon. Thanks!

      Tracy (Oklahoma) on Mar 6, 2009 @ 4:56 pm Reply
    3. 3

      I was going to make french onion soup today…maybe a bit of a combo is in order!

      Ann from Montana on Mar 6, 2009 @ 5:03 pm Reply
    4. 4

      A perfect Friday night soup. Thanks for easing my meal-planning duties!

      Constance on Mar 6, 2009 @ 5:20 pm Reply
    5. 5

      Oh, this is on of my favorite kinds of soup!!

      jill on Mar 6, 2009 @ 6:03 pm Reply
    6. 6

      Looks so tasty!!! By the way, 1/4 cup of heavy cream sounds so much healthier when you think of it as 4 tablespoons. It’s only a few SPOON-fuls, so it can’t be that bad! ;-)

      Sam on Mar 6, 2009 @ 6:06 pm Reply
    7. 7

      I like how you think, Sam! Lemme change my posting :)

      Kay on Mar 6, 2009 @ 6:08 pm Reply
    8. 8

      Haaa… I came here looking for a soup recipe and here it is!

      Randi on Mar 6, 2009 @ 7:55 pm Reply
    9. 9

      Goodness, yes. It’s chilly here today and a little potato soup would really hit the spot. Sure looks good-a. (Sorry, I couldn’t resist the pun.)

      Farmer Gal on Mar 6, 2009 @ 8:41 pm Reply
    10. 10

      Hey there Kay. Thanks ever so for another soup recipe. :) One quick question, does this soup keep well? Like for a few days in the fridge and heat up well?

      Kait on Mar 6, 2009 @ 11:41 pm Reply
    11. 11

      Ummmm… My all time favorite soup!

      sarah herman on Mar 7, 2009 @ 3:02 am Reply
    12. 12

      That potato soup looks really good! Great photos!

      Kevin on Mar 7, 2009 @ 4:31 am Reply
    13. 13

      DAMN incredible looking – What a great soup for a cool and cozy night!!

      Cathy on Mar 7, 2009 @ 4:36 am Reply
    14. 14

      Kait, it does. But it does get thicker then, so keep that in mind! I wouldn’t freeze it, though.

      Kay on Mar 7, 2009 @ 9:45 am Reply
    15. 15

      Yum. You just can’t beat potato soup – looks fantastic.

      Pam on Mar 7, 2009 @ 5:18 pm Reply
    16. 16

      I LOVE POTATOES!!!

      very similiar to my recipe: (kind of, sort of)
      6 medium potatoes, peeled and sliced
      2 carrots, chopped
      6 celery ribs, chopped
      8 cups water
      1 onion, chopped
      6 tablespoons butter, cubed
      6 tablespoons all-purpose flour
      1 teaspoon salt
      1/2 teaspoon pepper
      1-1/2 cups milk

      will have to add cheese and replace the water with broth (at least half of it) to mine. always like adding to / improving my recipes.

      Thanks Kay!

      Kat/Kathy on Mar 7, 2009 @ 7:29 pm Reply
    17. 17

      This looks amazing!

      Erika on Mar 8, 2009 @ 6:06 am Reply
    18. 18

      Hah, how ironic! XD You post a smoothie, I post a smoothie. Then I post a potato soup, then YOU post a potato soup! :D Great minds clearly think alike, IMO!

      Anneli on Mar 8, 2009 @ 10:14 am Reply
    19. 19

      Wow!
      Your choice of flavours and spices just rock! Being a South African, they feel familiar too – lot’s of Dutch influence in our cooking. Keep up the excellent job and I love the fact that u post recipes so regularly!!

      ***Btw – Just posted a comment under your recipe for ‘bifteki’. Check it out when u can.

      aadila on Mar 8, 2009 @ 12:35 pm Reply
    20. 20

      Hello Kay !!

      My name is Annie, I’m from Brazil and I casually found your website last week, when I was looking for something in the internet … and I’m in love with it. :]

      I think that’s because I really want to learn more about cooking and also because I am a photographer, and your pictures are so beautiful … I want to eat everything that you put in here. :]

      But there’s something I want to know (sorry for my basic question) … you are always using a cup of chiken broth … I don’t know how to use this because here where I live we only have chicken broth tablets (not liquid) … do you know what should I do ? Do I have to dissolve it on water and it should be ok ?

      Thank you so much !!!

      annie on Mar 8, 2009 @ 6:20 pm Reply
    21. 21

      Hi Annie, glad to hear you like my blog and thanks for the compliments!!

      I actually use chicken broth tablets, I dissolve them in water as well!

      Kay on Mar 8, 2009 @ 6:54 pm Reply
    22. 22

      This looks SO good, and I need to make this in the near future!

      Lindsey on Mar 9, 2009 @ 3:19 am Reply
    23. 23

      My potato soup uses milk instead of broth.. so much creamier (imo).

      Joy on Mar 10, 2009 @ 6:31 am Reply
    24. 24

      I just made potato soup this weekend as one of my kids requested it. My recipe is very similiar to yours.
      I made a large kettle of soup and then found out I did not have enough cheddar cheese so I added a little of all the kinds I had in the frig- Asiago, feta, parmesan along with the small amount of cheddar. The flavor was awesome.

      Kath on Mar 10, 2009 @ 7:59 am Reply
    25. 25

      Oh be still my heart! I love potato soup! and simple potato soup is even better!

      I must be Dutch! Everything is better with fresh ground nutmeg! I use it all the time. Our favorite is on roasted sweet potatoes and butternut squash! It adds such a wonderful dimension to a recipe! (I even added it to the Sour Cream Gratin you posted in January, delish!)
      I don’t think that I have any Dutch in my lineage though, oh well! bring on the nutmeg and bacon, my two favorite things!

      Juli in Minnesota on Mar 10, 2009 @ 5:00 pm Reply

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