Step 3: Cook the Soup Base
- Add the diced potatoes and pour in the broth.
- Drop in the bay leaf and season with salt & pepper.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
Step 4: Blend for Creaminess
- Remove the bay leaf.
- Use a potato masher for a chunky texture or an immersion blender for a smooth, creamy soup.
Step 5: Add the Final Touches
- Stir in milk or heavy cream, letting it warm up without boiling.
- Taste and adjust seasoning as needed.
Step 6: Serve and Enjoy
- Ladle the soup into bowls.
- Garnish with cheese, sour cream, crispy bacon, and fresh parsley.
- Serve warm with crusty bread or garlic toast.
Recipe Variations
- Dairy-Free Option: Swap milk for coconut milk or unsweetened almond milk.
- Low-Carb Version: Replace potatoes with cauliflower.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce.
- Extra Protein: Stir in shredded chicken or lentils.
Frequently Asked Questions (FAQs)
1. Can I make this soup ahead of time?
Yes! Store it in the refrigerator for up to 4 days. Reheat on the stovetop or microwave.
2. Can I freeze potato soup?
Yes, but the texture may change slightly. Freeze without dairy and add milk when reheating.
3. What’s the best potato for soup?
Russet potatoes make the soup creamy, while Yukon Gold potatoes add a buttery taste.
Notes
- For extra richness, stir in a dollop of cream cheese.
- Adding a splash of lemon juice brightens up the flavors.
- If the soup thickens too much, add a bit more broth or milk while reheating.
Nutritional Info (Per Serving)
- Calories: 280 kcal
- Protein: 7g
- Carbohydrates: 40g
- Fats: 10g
- Fiber: 5g
Conclusion
This potato soup is the ultimate comfort food, perfect for cold winter days or whenever you need a nutritious, stomach-soothing meal. It’s creamy, packed with flavor, and easy to customize to your liking. Make a big batch and enjoy a bowl of warmth, nourishment, and pure deliciousness all season long!
