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–+ servings
potato Soup Creamy potato soup served in a rustic bowl, topped with shredded cheddar cheese, sour cream, chopped chives, and black pepper on a marble surface.

Potato Soup

This rich Potato Soup is cozy, velvety, and made for slow, comforting meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Simmer Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons unsalted butter adds richness and flavor
  • 1 medium yellow onion finely chopped for even cooking
  • 1 celery rib diced small for subtle texture
  • 2 tablespoons all-purpose flour used to thicken the soup base
  • 4 cups vegetable broth low-sodium preferred for control
  • 2 pounds Yukon Gold potatoes peeled and chopped into chunks
  • 1 medium carrot chopped for sweetness and color
  • 3 garlic cloves finely grated for smooth flavor
  • 3 fresh thyme sprigs tied together for easy removal
  • 2 teaspoons sea salt adjust to taste
  • 0.25 teaspoon smoked paprika adds gentle warmth
  • 0.5 teaspoon black pepper freshly ground for best flavor
  • 1 cup heavy cream room temperature to prevent curdling
  • 1 tablespoon lemon juice optional, for brightness

Method
 

  1. Melt the butter in a large pot over medium heat, then add the chopped onion and celery and cook until soft and translucent.
  2. Sprinkle in the flour and cook while stirring until the mixture turns lightly golden and smells nutty.
  3. Slowly pour in the vegetable broth while stirring constantly to prevent lumps from forming.
    Chicken broth being poured into a pot with sautéed onions and celery, with diced potatoes and seasonings arranged nearby.
  4. Add the potatoes, carrot, garlic, thyme bundle, salt, smoked paprika, and black pepper, then bring the soup to a gentle simmer.
  5. Simmer uncovered until the potatoes are fork-tender and the flavors are well developed.
  6. Remove the thyme sprigs and blend the soup with an immersion blender until mostly smooth with some chunks remaining.
  7. Stir in the heavy cream and let the soup gently simmer to thicken slightly.
    Heavy cream being poured into a pot of potato soup during cooking, creating a rich and creamy texture.
  8. Remove from heat, stir in lemon juice if using, adjust seasoning, and serve warm.
    Homemade potato soup simmering in a large pot with chunks of potatoes, carrots, and celery, stirred with a wooden spoon.

Nutrition

Serving: 350gCalories: 380kcalCarbohydrates: 34gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 720mgPotassium: 820mgFiber: 4gSugar: 5gVitamin A: 80IUVitamin C: 18mgCalcium: 120mgIron: 2mg

Notes

A warm bowl of this soup feels like a blanket on a cold day—simple, nourishing, and endlessly comforting.

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