Potato Soup
THE BEST Potato Soup recipe is incredibly creamy, slightly chunky and irresistibly flavorful! This old fashioned recipe has been passed down through my husbands family for generations.
Ingredients
- 3 ½ pounds russet potatoes, peeled and diced into 1/4 inch cubes
- 2 cups chicken broth
- 2 teaspoons salt, divided
- ½ cup diced onion
- ½ cup diced celery
- 1-3 dashes Tabasco
- 3 ½ cups half and half, or milk
- 3 tablespoons butter
- 3 tablespoons flour
- ¼ cup fresh chopped parsley, or 2 tablespoons dried parsley
- 1 cup Swiss cheese, shredded
Instructions
- Peel the potatoes and dice them into small cubes, about 1/4 inch in size.
- Add the potatoes to a large pot, or dutch oven, on the stove over medium-high heat.
- Add the chicken broth and 1 teaspoon salt, then bring to a boil.
- Cook for 10 minutes, then add the onions, celery and tabasco.
- Stir everything together, cover and reduce the heat to low.
- Simmer covered for 20 minutes.
- Remove the lid and add the half and half.
- Place a separate small saucepan on the stove over medium heat and add the butter.
- Once the butter is melted, add the flour.
- Whisk the flour and butter together constantly to make a roux.
- Once the roux is golden brown and smooth, add it to the potato soup and stir to combine all of the ingredients.
- Simmer the soup over medium-low heat, stirring occasionally, until it reaches your desired consistency. For me, this is usually about 10 minutes.
- Stir in the parsley and additional 1 teaspoon salt before serving the soup.
- Ladle the soup into bowls, then top with the shredded swiss cheese and additional fresh chopped parsley, if you’d like.
Notes
- Dairy options - half and half will make the soup more creamy and is my go-to for this recipe. But you could also use 2% or whole milk, or a combination of milk and half and half, depending on the level of creaminess you’re searching for.
- Potatoes - I do not recommend using another potato for this recipe. Russet potatoes are the only potato we’ve used to make this recipe over the years and it works perfectly every time. The starch content can vary a lot from potato to potato, which is why I don’t recommend making any substitutions. Using a different type of potato will change both the flavor and consistency of the soup.
- To make this soup vegetarian, simply swap the chicken broth out for vegetable broth.
- To make this soup gluten free, instead of using traditional wheat flour to make the roux, use a gluten free flour blend or cornstarch. The other ingredients in this recipe are naturally gluten free.
- To make loaded potato soup, swap out the swiss cheese and parsley on top of the soup, and replace it with shredded cheddar cheese, cooked pieces of bacon, a dollop of sour cream and diced green onions.
- To double the recipe, simply hover over the “servings” in the recipe card above and change it from 6 to 12. The ingredient amounts will automatically update to double the recipe. You’ll want to use a large stock pot, or dutch oven, if you’re doubling the recipe.
- Leftover potato soup will stay good in the refrigerator for up to 5 days, stored in an airtight container.
- I do not recommend freezing potato soup. Dairy-based soups tend to separate when frozen and will loose their creamy texture. Not to mention that potatoes are like sponges and they will try to soak up all of the liquid, which will result in the potatoes become grainy. The texture is one of the best parts about this soup and freezing it will unfortunately ruin that luxurious, creamy texture.
Nutrition Facts
Calories 536kcal (27%)Carbohydrates 60g (20%)Protein 16g (32%)Fat 27g (42%)Saturated Fat 17g (85%)Polyunsaturated Fat 1gMonounsaturated Fat 8gTrans Fat 1gCholesterol 84mg (28%)Sodium 1231mg (51%)Potassium 1425mg (41%)Fiber 4g (16%)Sugar 3g (3%)Vitamin A 1077mg (22%)Vitamin C 27mg (33%)Calcium 342mg (34%)Iron 3mg (17%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!