Best Potato Soup Recipe

Introduction

This best potato soup is a creamy, comforting dish perfect for chilly days. Made with tender potatoes, smoky Gouda, and fresh herbs, it combines simple ingredients into a rich, hearty meal.

Ingredients

• 4 tbsp. unsalted butter
• 1 large yellow onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, finely chopped
• 1 tsp. dried thyme
• Kosher salt
• 6 medium russet potatoes (about 3 1/2 lb. total), peeled, cut into 1/2″ cubes
• 6 c. low-sodium vegetable or chicken broth
• 1 c. half-and-half
• 6 oz. shredded smoked Gouda
• Sliced chives, for serving
• Freshly ground black pepper

Instructions

1. Step 1: In a large (at least 6-qt.) 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.
2. Step 2: Reduce heat to medium-low. Using a ladle, transfer about 4 cups of 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.
3. Step 3: Stir in Gouda until melted; season with salt to taste.
4. Step 4: Divide soup among bowls. Top with sliced chives and a few grinds of freshly ground black pepper before serving.

Tips & Variations

• For a richer flavor, substitute half-and-half with heavy cream.
• Add cooked bacon or ham for extra protein and smoky depth.
• Use an immersion blender directly in the pot for easier blending and less cleanup.
• Feel free to substitute smoked Gouda with sharp cheddar or Gruyère for a different twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or scorching. You may need to add a splash of broth or half-and-half to loosen the soup when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, you can substitute the half-and-half with a plant-based milk like coconut or almond milk and use a dairy-free cheese alternative or omit the cheese entirely.

How can I thicken the soup more?

If you prefer a thicker soup, blend a larger portion of the potato mixture or simmer the soup a bit longer to reduce the liquid. Adding a small amount of cornstarch mixed with cold water can also help thicken the soup quickly.

Best Potato Soup Recipe

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★★★★★

4.9 from 71 reviews

This Best Potato Soup recipe features a creamy, comforting broth rich with smoked Gouda cheese and fresh herbs. The soup combines tender russet potatoes with aromatic onions, celery, and garlic, simmered to perfection and partially blended to achieve a smooth yet hearty texture. Ideal for a cozy meal, it is garnished with fresh chives and black pepper for a flavorful finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 4 tbsp. unsalted butter
• 1 large yellow onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, finely chopped
• 1 tsp. dried thyme
• Kosher salt, to taste

Main Ingredients

• 6 medium russet potatoes (about 3 1/2 lb. total), peeled and cut into 1/2″ cubes
• 6 cups low-sodium vegetable or chicken broth
• 1 cup half-and-half
• 6 oz. shredded smoked Gouda cheese

Garnish

• Sliced chives, for serving
• Freshly ground black pepper, for garnish

Instructions

1. Sauté Vegetables: In a large (at least 6-quart) pot over medium heat, melt the butter. Add the chopped onion and celery, cooking and stirring occasionally until very tender and translucent, about 10 minutes. Then add the garlic and dried thyme, seasoning with salt. Continue to cook, stirring occasionally, until fragrant, approximately 2 to 3 minutes.
2. Cook Potatoes: Add the peeled and cubed potatoes to the pot, stirring to combine with the vegetables. Pour in the vegetable or chicken broth and increase the heat to high. Bring the mixture to a boil, stirring occasionally, and cook until the potatoes are tender, about 5 to 7 minutes.
3. Blend Soup: Reduce the heat to medium-low. Using a ladle, transfer about 4 cups of the potato and broth mixture into a blender. Partially cover or vent the lid to allow steam to escape, and blend until smooth. Return the blended soup to the pot and stir to incorporate.
4. Add Dairy and Simmer: Stir in the half-and-half and bring the soup to a simmer. Cook while stirring occasionally, taking care not to scorch the bottom, until the soup slightly thickens, about 12 to 15 minutes.
5. Melt Cheese and Season: Stir in the shredded smoked Gouda cheese until fully melted and incorporated. Adjust seasoning with salt to taste.
6. Serve and Garnish: Divide the soup among bowls. Top each serving with sliced chives and a few grinds of freshly ground black pepper for added flavor and presentation.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• If you prefer a chunkier soup, blend less of the potato mixture or pulse the blender for a shorter time.
• Smoked Gouda adds a rich flavor; substitute with sharp cheddar if Gouda is unavailable.
• Use half-and-half for a creamy texture, or substitute with heavy cream for a richer soup or milk for a lighter option.
• Make sure to vent blender lid carefully to avoid steam build-up and potential burns.

Keywords: potato soup, creamy potato soup, smoked Gouda soup, easy potato soup, stovetop soup, comforting soup