Description
This Best Potato Soup recipe is a creamy, comforting classic perfect for chilly days. Made with tender russet potatoes, aromatic vegetables, and smoked Gouda cheese, this soup blends smooth and chunky textures for a rich flavor in every spoonful. Easily prepared on the stovetop, it combines simple ingredients into a satisfying meal that serves a crowd.
Ingredients
Soup Base
- 4 tbsp. unsalted butter
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 tsp. dried thyme
- Kosher salt, to taste
Main Ingredients
- 6 medium russet potatoes (about 3 1/2 lb. total), peeled, cut into 1/2″ cubes
- 6 c. low-sodium vegetable or chicken broth
- 1 c. half-and-half
- 6 oz. shredded smoked Gouda
Garnish
- Sliced chives, for serving
- Freshly ground black pepper, for serving
Instructions
- Sauté Vegetables: In a large (at least 6-qt.) pot over medium heat, melt the butter. Add the chopped onion and celery and cook, stirring occasionally, until they become very tender and translucent, about 10 minutes. Then add the finely chopped garlic and dried thyme, seasoning with kosher salt. Continue cooking, stirring occasionally, until the mixture is fragrant, about 2 to 3 minutes.
- Add Potatoes and Broth: Stir in the cubed potatoes, mixing them well with the sautéed vegetables. Pour in the low-sodium vegetable or chicken broth and increase the heat to high. Bring the soup to a boil and cook, stirring occasionally, until the potatoes are tender, approximately 5 to 7 minutes.
- Blend Soup Base: Lower the heat to medium-low. Using a ladle, transfer about 4 cups of the potato mixture along with some broth to a blender. Partially cover or vent the lid, then blend the mixture until smooth. Return the blended soup to the pot and stir to combine evenly.
- Add Cream and Simmer: Stir in the half-and-half and bring the soup back to a gentle simmer. Cook while stirring occasionally to prevent scorching, allowing the soup to thicken slightly over the next 12 to 15 minutes.
- Finish with Cheese and Seasoning: Stir the shredded smoked Gouda into the soup until fully melted and incorporated. Taste and adjust the seasoning with additional salt if necessary.
- Serve: Ladle the potato soup into bowls. Garnish each serving with sliced chives and a few grinds of freshly ground black pepper for added flavor and color.
Notes
- To make this soup vegan, substitute the half-and-half with coconut milk or a plant-based cream and use a dairy-free cheese alternative.
- Russet potatoes are preferred for their starch content, which creates a creamy texture when cooked.
- You can prepare this soup a day ahead; flavors deepen when refrigerated overnight.
- If you prefer a chunkier soup, blend less of the potato mixture or mash some potatoes by hand after cooking.
- Use low-sodium broth to control the saltiness of the soup.
