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Homemade Potato Soup: The Ultimate Comfort Food Recipe

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Creamy and comforting potato soup made with Yukon Gold potatoes, aromatic herbs, and a touch of nutmeg. Perfect for a chilly day!

Ingredients

Scale
  • 5 lbs Yukon Gold potatoes, peeled and cubed
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth (low sodium preferred)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir frequently to prevent burning.
  2. Add the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter. Stir constantly.
  3. Introduce the Potatoes: Add the cubed potatoes to the pot and stir to coat them with the butter, oil, onion, and garlic mixture.
  4. Season the Potatoes: Season the potatoes with salt, pepper, dried thyme, dried rosemary, and ground nutmeg. Stir well to ensure the spices are evenly distributed.
  5. Add the Broth: Pour in the chicken broth and vegetable broth. Make sure the potatoes are fully submerged in the liquid.
  6. Bring to a Boil, Then Simmer: Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are very tender and easily pierced with a fork.
  7. Blend the Soup: Carefully transfer the soup to a blender in batches, being mindful of the hot liquid. Alternatively, use an immersion blender to blend the soup directly in the pot. Blend until smooth and creamy.
  8. Return to the Pot: Pour the blended soup back into the pot.
  9. Add the Cream and Sour Cream: Stir in the heavy cream and sour cream. Heat gently over low heat, stirring constantly, until the soup is heated through. Do not boil.
  10. Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed.
  11. Simmer Gently: Let the soup simmer gently for another 5-10 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.
  12. Ladle into Bowls: Ladle the hot potato soup into bowls.
  13. Add Toppings: Garnish with your favorite toppings, such as shredded cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream.
  14. Serve Immediately: Serve the soup immediately while it’s hot and creamy.

Notes

  • Potato Choice: Yukon Golds provide the creamiest texture, but Russets can also be used.
  • Vegetarian/Vegan: Use vegetable broth, plant-based cream, and vegan butter for a vegetarian/vegan version.
  • Make Ahead: Soup can be made ahead and stored in the refrigerator for up to 3 days.
  • Freezing: Freeze without cream and sour cream for best results. Add after thawing and reheating.
  • Thickening: Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) if needed.
  • Thinning: Add more broth or water if needed.
  • Instant Pot: Sauté aromatics, add remaining ingredients, cook on high pressure for 8 minutes, natural pressure release for 10 minutes, then manually release. Blend and add cream.

Find it online: https://mmmflavors.com/homemade-potato-soup/