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.



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

Garnish:crumbled bacon
fresh parsley



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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    1. 1

      This looks so warm and wonderful. It’s been a long time since I’ve had potato soup, and this has me wanting it now!! Beautiful!

      ChefBliss on Mar 11, 2009 @ 5:20 pm Reply
    2. 2

      wow! bookmarked this seems like the right thing to make!

      Mrs Ergül on Mar 12, 2009 @ 9:25 am Reply
    3. 3

      Hi Kay!

      Found your website via I love your website; I want to make almost every recipe ^^. This was the first time I made a recipe from your website and everybody loved it! I received many compliments and several family members asked me for the recipe :-) .

      Just a question though. I have to ask this in Dutch…

      Wat voor een soort bouillon heb je gebruikt? Zelfgemaakte, kant-en-klare of van bouillon blokjes? Ik heb nu kant-en-klare gebruikt van de Appie, maar ik denk dat als ik blokjes gebruik (en het vervolgens niet laat inkoken) dat de smaak dan iets minder zout is. Ik vind het zoutgehalte prima zo, maar ik wil hem maken voor mijn schoonmoeder en die eet zoutarm.

      Gia'da on Mar 12, 2009 @ 4:52 pm Reply
    4. 4

      Gia’da, bedankt voor de complimentjes :)

      Ik gebruik zelf meestal bouillonblokjes. Is vaak gewoon het makkelijkste!

      Kay on Mar 12, 2009 @ 4:54 pm Reply
    5. 5

      Wow that was quick! ^^


      Gia'da on Mar 12, 2009 @ 4:57 pm Reply
    6. 6

      We tried out the soup for dinner a few nights ago and loved it!! Will definately do it again. Thanks!

      Amy on Mar 14, 2009 @ 7:22 pm Reply
    7. 7

      My German DNA loves anything with potatoes. So glad that Ree (P-Dub) posted your recipe for potato and corn mash. Loved it– and I can see why PW loves your blog. Gorgeous photos and great recipes.

      Debby on Mar 17, 2009 @ 5:29 pm Reply
    8. 8

      Just discovered your blog and delightful, delicious looking recipes! Can’t wait to try them! Thanks for sharing…

      Dianne on Mar 18, 2009 @ 12:39 am Reply
    9. 9

      Being an American in Holland I haven’t a clue what you call heavy cream here… if you can spoil me and share?

      Laura K. on Mar 21, 2009 @ 7:56 pm Reply
    10. 10

      Laura, it’s very hard to get real heavy cream in the Netherlands, some specialty stores sell it, but mostly it’s whipping cream you can find here. That works like a charm, though. The main difference between heavy and whipping cream is the amount of fat they contain. Whipping cream is 30% and heavy cream is 36%, if I recall correctly.

      Kay on Mar 22, 2009 @ 11:07 am Reply
    11. 11

      Made this for lunch….mmmmm, it was delicious!!

      Nikki on Apr 11, 2009 @ 12:29 pm Reply
    12. 12

      I tried your recipe but when I sent my son Zach to the store to buy cream cheese he bought cheez whiz instead. I made the recipe with it and it turned out OK but it was a funny yellow color.

      Ledasha Jones on Apr 14, 2009 @ 5:12 am Reply
    13. 13

      Ledasha, not entirely sure what you mean; I don’t use cream cheese in my potato soup. And what on earth is cheez whiz?:)

      Kay on Apr 14, 2009 @ 6:50 am Reply
    14. 14

      I never peel potatoes just wash them , all the goodies are in the skin

      Jose on Apr 16, 2009 @ 1:39 am Reply
    15. 15

      Finish this soup with a touch of Five-Spice Powder, trust me.

      Failing that, a toasted paprika would work as well.

      Eric on Apr 21, 2009 @ 9:02 am Reply
    16. 16

      Close to my recipe too, but I add a big tablespoon of peanut butter. I don’t know why–but it’s good.

      BusyBee on Apr 26, 2009 @ 11:11 pm Reply
    17. 17

      I, too, use a little nutmeg in everything. When I’m making cream soups, I fight with myself. Cream or no Cream. It’s good to see there are options. And, I agree, just 1/4 cup can make all the difference!

      Angela@spinachtiger on May 2, 2009 @ 2:53 pm Reply
    18. 18

      Kay, u have such sparkling cutlery!

      Lushgreenapple on Jun 6, 2009 @ 1:59 pm Reply
    19. 19


      Bought the whole set on sale at Ikea. Love it, it sparkles no matter how often you use and wash it, and it just looks timeless.

      Kay on Jun 6, 2009 @ 2:19 pm Reply
    20. 20

      Wat een geweldige site, snap niet dat ik hem niet eerder ontdekt heb.
      Even een vraagje over de maten. Waar staat 1/4 cup/ 1/2 cup voor?

      Therese on Jul 5, 2009 @ 8:06 pm Reply
    21. 21


      Bedankt! Dat staat voor Amerikaanse cups.

      Kay on Jul 5, 2009 @ 8:08 pm Reply
    22. 22

      This is a soup recipe which I think my children will adore. They have trouble with all types of veggies but not potatoes. I will definitely try this one out and come back here to report back how my kids will respond.

      kitchen cabinets on Oct 7, 2009 @ 5:16 pm Reply
    23. 23

      Never heard of cheese in potato soup.I probably would call it something else, maybe just cheese-and-potato soup.  Bacon and nutmeg, mmmm-mmmmm-mmmm! It looks absolutely delicious. But I think I would like it better without mashing at all. I like the pieces of potato, onion, etc.
      Fall is just around the corner. I’ll make this for sure in a few weeks when it’s not so HOT here.

      Jodi on Sep 4, 2010 @ 4:21 pm Reply

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