When I think of cold weather, I think of comfort food. And nothing is more comforting than a bowl of creamy potato soup. Whether it’s a chilly day or you’re just in the mood for something warm and comforting, this potato soup is sure to hit the spot. It’s one of my family’s favorite recipes and I’m sure it will become one of yours too!
This easy potato soup recipe was passed down to me from my grandmother. Whenever I make it, I’m reminded of the chilly autumn days when she would make it for us. She would always add a pinch of something special to give it a unique flavor. That’s why I love this recipe so much – it’s easy to make, but still full of flavor.
I like to keep the ingredients simple, so I always use potatoes, onions, celery, carrots, and a few herbs and spices. I like to add a little bit of garlic for extra flavor. Then, I add some chicken stock for a bit of richness and cream for a creamy texture. Once the soup is cooked, I garnish it with parsley, bacon, and chives.
This comforting potato soup is perfect for a chilly day or any day of the week. It’s easy to make and sure to please everyone in the family. So give it a try and let me know what you think!
Variations: For a vegan version, substitute the butter and cream for vegan butter and coconut cream. For a spicy version, add a pinch of cayenne pepper. For a smoky version, add a few drops of liquid smoke.
Deliciously Comforting Potato Soup
- pot, knife, cutting board, spoon, measuring cup, measuring spoons
- 4 potatoes, peeled and diced
- 1 onion, chopped
- 3 celery stalks, chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon oregano
- 0.5 teaspoon thyme
- 0.5 teaspoon rosemary
- 4 cups chicken stock
- 1 cup heavy cream
- null Salt and pepper, to taste
- In a large pot, heat the olive oil and butter over medium heat. Add the onion, celery, carrots, garlic, oregano, thyme, and rosemary and cook for 5 minutes, or until the vegetables are softened.
- Add the potatoes and chicken stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
- Add the cream and season with salt and pepper, to taste. Simmer for 5 minutes, or until the soup is creamy and thickened.
- Serve the soup garnished with parsley, bacon, and chives, if desired.