When the weather outside is chilly and the days seem shorter, I know it’s time to make my family’s favorite comforting potato soup. This recipe is the perfect way to warm up on a cold day. Not only is it delicious and easy to make, but it’s also a great way to use up any leftover potatoes you may have in the kitchen. I like to make a big pot of this soup and enjoy it with my family for dinner. We all love to dip our favorite bread in the creamy soup and savor every bite.
This recipe has been passed down for generations in my family. I remember my grandma making it for us when I was a child and it always had the same comforting flavor. I’ve since added my own twist to the recipe by using a combination of potatoes and parsley to give it more flavor and texture. I also like to add a little bit of cream to make the soup extra creamy and delicious.
I’m always amazed at how easy it is to whip up a batch of this soup. All you need is some potatoes, some herbs, and a few other ingredients and you’re on your way to a delicious meal. And if you’re looking for a way to make this soup even more flavorful, try adding some bacon or ham for a delicious twist. No matter how you make it, I’m sure you’ll love the comforting flavor of this delicious potato soup.
Tip 1: If you’re looking for a heartier soup, try adding some cooked bacon or ham to the soup. It adds a nice smoky flavor.
Tip 2: For a creamy soup, stir in some heavy cream just before serving.
Variation 1: For a vegan version of this soup, use vegetable broth instead of chicken broth and omit the heavy cream.
Variation 2: For a spicier soup, add a pinch of cayenne pepper or a teaspoon of your favorite hot sauce.
Deliciously Comforting Potato Soup
- pot, large spoon, cutting board, knife, strainer
- 4 cups potatoes, peeled and chopped into cubes
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 0.25 cup all-purpose flour
- 0.5 teaspoon dried thyme
- 0.25 teaspoon dried oregano
- 0.25 teaspoon dried parsley
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup heavy cream
- 0.25 cup freshly chopped parsley, for garnish
- In a large pot over medium-high heat, melt the butter and olive oil together.
- Add the onions and garlic and cook until the onions are softened and translucent, about 5 minutes.
- Add the potatoes and chicken broth and bring to a boil.
- Reduce the heat to low and simmer, covered, for 25 minutes, or until the potatoes are tender.
- Using a slotted spoon, remove the potatoes from the pot and set aside.
- In a small bowl, whisk together the flour, thyme, oregano, parsley, garlic powder, onion powder, salt, and pepper.
- Whisk in 1 cup of the broth from the pot until the mixture is smooth.
- Add the flour mixture to the pot and stir until the mixture thickens, about 5 minutes.
- Return the potatoes to the pot and stir in the heavy cream.
- Simmer for 10 minutes, stirring occasionally.
- Garnish with freshly chopped parsley and serve.