russet potato soup recipe
The Best russet potato soup recipe
My kids love it when I add in some diced carrots or celery too!
Creamy Russet Potato Soup
A comforting and hearty soup made with russet potatoes, onions, and celery. Topped with sour cream and chives for a delightful finish.
🥘Ingredients
Soup Ingredients
Toppings
👨🍳Directions
Set aside.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Russet Potato Soup Works
I always recommend making this Russet Potato Soup recipe. It’s a comforting and hearty dish that’s perfect for any occasion. It’s great for both daily meals and family gatherings.
It’s also a great way to use up leftover vegetables and to feed a crowd on a budget. This soup is also very versatile and can be customized to suit your tastes. You can add bacon, cheese, or sour cream for a heartier soup, or keep it vegetarian by using vegetable broth and adding some herbs and spices for flavor.
It’s a dish that everyone can enjoy, and it’s a great way to feed a crowd on a budget. I hope you enjoy this recipe as much as my family does. It’s a dish that I make often, and it’s always a hit with everyone who tries it.
I love sharing this recipe with others, as it’s a great way to spread the love of homemade cooking.
❓ Frequently Asked Questions About Creamy Russet Potato Soup
Can I use other types of potatoes for this soup?
While you can use other types of potatoes, russet potatoes are the best choice for this soup. They have a high starch content, which gives the soup a creamy texture without the need for heavy cream. Other types of potatoes, such as Yukon gold or red potatoes, have a lower starch content and may result in a thinner soup. If you do use another type of potato, you may need to add some cornstarch or flour to thicken the soup.
Can I make this soup in a slow cooker?
Yes, you can easily adapt this recipe for the slow cooker. To do so, place the diced potatoes, onions, and garlic in the slow cooker and add enough water or broth to cover them. Cook on low for 6-8 hours, or until the potatoes are tender. Then, use an immersion blender to blend about half of the soup until it’s smooth and creamy. Add the milk and seasonings, and let it cook on low for another 30 minutes.
Can I make this soup vegetarian?
Yes, this soup can easily be made vegetarian. To do so, use vegetable broth instead of chicken or beef broth. You can also add some herbs and spices, such as thyme, rosemary, or bay leaves, to enhance the flavor. You can also add some vegetables, such as carrots, celery, or spinach, to the soup for extra nutrition and flavor.
Can I make this soup in a pressure cooker?
Yes, you can make this soup in a pressure cooker. To do so, place the diced potatoes, onions, and garlic in the pressure cooker and add enough water or broth to cover them. Cook on high pressure for 5-7 minutes, then use the quick release method to release the pressure. Once the potatoes are tender, use an immersion blender to blend about half of the soup until it’s smooth and creamy. Add the milk and seasonings, and let it cook on the saute setting for a few more minutes.
Can I freeze this soup?
Yes, this soup freezes well. Let the soup cool completely, then portion it out into freezer-safe containers. Freeze for up to three months. To reheat, thaw the soup in the refrigerator overnight, then reheat on the stove or in the microwave until heated through. You may need to add some milk or water to thin out the soup, as it will thicken as it freezes.
What can I serve with this soup?
This soup is great served with a side of crusty bread or a side salad. It’s also delicious with a grilled cheese sandwich or a side of roasted vegetables. You can also serve it with a sprinkle of cheese, sour cream, or chopped green onions on top for added flavor and texture. You can also serve it as a light meal on its own, or as a hearty appetizer before a larger meal.
