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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/best-potato-soup-recipe/