Hearty Old-Fashioned Potato Soup

$To make Old-Fashioned Potato Soup, you will need: - 4 large russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups of vegetable broth, preferably low-sodium - 1 cup whole milk or plant-based milk (like almond or oat milk) - 2 tablespoons butter or olive oil - 1 teaspoon dried thyme, or 2 teaspoons fresh thyme, finely chopped - Salt and pepper to taste - Fresh chives, finely chopped (for garnish) - Optional: crispy fried onions for topping You can easily make this soup plant-based. Use olive oil instead of butter. For the milk, choose almond, oat, or soy milk. These options keep the soup creamy while staying dairy-free. Vegetable broth is already plant-based. So, you’re good to go! Choosing the right potatoes is key. Look for russet potatoes. They have a starchy texture, which makes the soup creamy. Check for any soft spots or dark spots; they should feel firm and smooth. Fresh potatoes give the best flavor. Avoid any that are green or sprouting. These may taste bitter and are not safe to eat. {{ingredient_image_2}} Start by peeling and dicing the potatoes into 1-inch cubes. Dice the onion and mince the garlic. In a large pot, melt the butter or heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes. You want it soft and clear. Then, add the minced garlic and sauté for one more minute. Next, toss in the diced potatoes, vegetable broth, and thyme. Turn up the heat to high until it boils. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes. The potatoes should be soft and easy to pierce with a fork. After that, use an immersion blender to blend the soup. You can blend it smooth or leave some chunks if you like. Finally, stir in the milk and season with salt and pepper. Heat it for another 2-3 minutes but do not let it boil again. Once done, let it sit for a few minutes to deepen the flavors. Serve it hot, garnished with fresh chives and crispy onions if you want some crunch. I prefer using an immersion blender for potato soup. It’s easier and less messy. You can blend right in the pot. This saves time and dishes. If you use a traditional blender, let the soup cool a bit. Blend it in batches and be careful because hot soup can splatter. Russet potatoes work best for this soup. They break down nicely and give a creamy texture. If you use waxy potatoes like red or new potatoes, adjust the cooking time. Waxy potatoes take longer to break down. Check them after 20 minutes. You want them soft but not mushy. To enhance your soup's taste, use herbs and spices wisely. The dried thyme adds a warm, earthy note. Fresh thyme boosts the flavor, making it brighter. You can also try adding a pinch of nutmeg. It gives a subtle warmth and pairs well with potatoes. Don’t forget salt and pepper. Adjust them to your taste as you cook. Your soup's texture is key. If you like it smooth, blend all the soup. For a chunkier style, blend only half. This keeps some potato pieces in the mix. If it gets too thick, add a splash of milk or broth. If too thin, simmer it longer to reduce. Garnishing makes your soup look inviting. Fresh chives add a pop of color and a mild onion flavor. You can also sprinkle crispy fried onions on top. They add a nice crunch and extra taste. Serve the soup in warm bowls for a cozy feel. This simple touch elevates your dish and makes it even more heartwarming. Pro Tips Use Fresh Ingredients: Using fresh potatoes and herbs will significantly enhance the flavor of your soup. Adjust Consistency: If you prefer a creamier soup, blend more of the soup until smooth, or add more milk to achieve your desired texture. Flavor Boost: For a deeper flavor, consider adding a bay leaf during the simmering process and remove it before blending. Store Right: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. {{image_4}} You can make your potato soup more colorful and healthy. Add carrots, celery, or spinach. Chop them small so they cook well. Toss them in when you add the potatoes. This keeps the soup hearty and boosts the nutrients. For a protein kick, consider adding bacon or beans. Cook the bacon until crispy and crumble it on top. If you choose beans, add them during the last few minutes of cooking. Both options add flavor and make the soup satisfying. Switching up the broth can change your soup's taste. Use chicken broth for a richer flavor. You can also try bone broth for added richness. If you want a unique twist, use mushroom broth. This adds a nice umami flavor that pairs well with potatoes. To keep your potato soup fresh, store it in an airtight container. Let the soup cool down before sealing it. This helps prevent condensation and keeps the soup from getting watery. You can store it in the fridge for up to three days. When you want to eat it again, just pull it out! When reheating your soup, use a pot over low heat. Stir the soup often to heat it evenly. If the soup seems thick, add a splash of milk or broth to get the right consistency. You can also microwave it in a bowl. Just cover it loosely with a paper towel to avoid mess. Heat it for about one to two minutes, stirring halfway. If you want to save the soup for later, freezing is the way to go! Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Then follow the reheating tips to enjoy your comforting dish again! To make Old-Fashioned Potato Soup vegan, swap dairy for plant-based options. Use almond or oat milk instead of whole milk. You can also replace butter with olive oil for sautéing. This keeps the soup creamy and rich without animal products. Yes, you can use different types of potatoes. Russet potatoes give a creamy texture. Yukon Golds add a nice buttery flavor. Red potatoes hold their shape well and add color. Each type brings a unique taste, so feel free to mix them! Potato soup pairs well with many dishes. A fresh garden salad adds crunch. Crusty bread is perfect for dipping. Grilled cheese sandwiches make a great match too. For a light option, serve it with steamed veggies. Each choice complements the soup nicely. In this blog post, we explored how to make a delicious potato soup. We covered ingredient lists, substitutions for plant-based options, and tips for selecting the best potatoes. I shared step-by-step instructions, including cooking methods and adjusting times. We also discussed ways to enhance flavor and present your soup beautifully. Plus, I offered variations to suit various diets and storage tips to keep leftovers fresh. Now, you have the knowledge to create your perfect potato soup. Enjoy experimenting with flavors and ingredients to make it your own!$

Hearty Old-Fashioned Potato Soup

A comforting and creamy potato soup made with russet potatoes, onions, and garlic, perfect for chilly days.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 large russet potatoes, thoroughly peeled and diced into 1-inch cubes
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth, preferably low-sodium
1 cup whole milk or plant-based milk (e.g., almond or oat milk)
2 tablespoons butter or olive oil for sautéing
1 teaspoon dried thyme, or 2 teaspoons fresh thyme, finely chopped
to taste salt and pepper
to taste fresh chives, finely chopped (for garnish)
optional crispy fried onions for an added crunchy topping

Instructions

Begin by melting the butter or heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté for approximately 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Incorporate the minced garlic into the pot and sauté for an additional minute, allowing the garlic to release its fragrant aroma.
Next, add the diced potatoes along with the vegetable broth and dried thyme. Increase the heat to high to bring the mixture to a vigorous boil.
Once it reaches a boil, decrease the heat to low and cover the pot with a lid. Let the soup gently simmer for about 15-20 minutes, or until the potatoes easily pierce with a fork and are tender throughout.
After the potatoes are cooked, use an immersion blender to blend the soup to your preferred consistency. For a heartier texture, blend only half of the soup, leaving chunks of potatoes intact.
Stir in the whole milk (or plant-based alternative) and season the soup generously with salt and pepper. Heat through for an additional 2-3 minutes, ensuring it doesn't come back to a boil.
Once heated, remove the pot from the heat source and allow it to sit for a few minutes to enhance the flavors. Serve hot, garnished with freshly chopped chives and, if desired, a sprinkle of crispy fried onions for an added crunch.

Notes

For a richer flavor, use low-sodium vegetable broth and adjust seasoning to taste.

Keyword comfort food, hearty, potato, soup