traditional potato soup recipe

Written BySheba G Updated On
traditional potato soup recipe
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The Best traditional potato soup recipe

I have been making this traditional potato soup recipe for years, and it’s always a hit with my family. It’s a hearty, comforting dish that warms the soul and fills the belly.

I love how easy it is to make, and how versatile it is – you can serve it as a main course or as a side dish. The best part is that it’s incredibly healthy, packed with vitamins and minerals from the potatoes, onions, garlic, and herbs.

My kids love helping me in the kitchen, and they always get excited when they see the big pot of soup simmering on the stove. It’s a perfect recipe for any occasion – whether we’re having a family gathering or just need a quick weeknight dinner.

I’ve also found that it freezes beautifully, so we can enjoy it all year round. This recipe has been passed down through generations of my family, and I’m so glad to be able to share it with you today.

Traditional Potato Soup

Traditional Potato Soup

4.7 from 504 votes

A hearty and comforting traditional potato soup, perfect for colder weather. This recipe features a creamy base with tender potatoes and savory flavors.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 cups peeled and diced potatoes
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups chicken or vegetable broth
2 cups whole milk
2 tbsp butter
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 bay leaf
1/2 cup heavy cream
2 tbsp chopped fresh chives

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the chopped onion and cook until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for an additional 1 minute until fragrant.
4Stir in the flour to create a roux, cooking for 2 minutes until the mixture turns light brown.
5Gradually pour in the chicken or vegetable broth, whisking continuously to prevent lumps from forming.
6Add the diced potatoes, salt, black pepper, dried thyme, and bay leaf.
7Stir well to combine.
8Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes until the potatoes are tender and can be easily pierced with a fork.
9Remove the bay leaf.
10Using an immersion blender, blend about half of the soup until smooth for a creamier texture.
11Alternatively, you can carefully transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
12Stir in the whole milk and heavy cream.
13Cook over low heat for an additional 5 minutes, stirring occasionally, until the soup is heated through and has thickened slightly.
14Taste and adjust the seasoning if necessary.
15Ladle the soup into bowls and garnish with chopped fresh chives.
16Serve hot and enjoy the comforting flavors of this traditional potato soup.

🔧Equipment

Large pot
Wooden spoon
Whisk
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 1000mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 9g

📝Notes

Tips: For a richer flavor, use chicken broth and heavy cream. For a lighter version, use low-fat milk and reduce the amount of heavy cream.

This traditional potato soup recipe is always a good idea for any occasion – whether we’re having a family gathering or just need a quick weeknight dinner.

It’s easy to make, packed with nutrients, and freezes beautifully.

My family loves it when we have leftovers from this recipe – we’ll often enjoy them for lunch the next day or freeze them for later.

❓ Frequently Asked Questions About Potato Soup

Q: What type of potatoes are best for this recipe?

For this traditional potato soup recipe, you’ll want to use high-starch potatoes like Russet or Idaho. These will break down easily during cooking and give your soup a nice thick consistency.

Q: Can I use low-sodium broth?

Yes, you can definitely use low-sodium broth if you’re watching your salt intake. Just keep in mind that the flavor might not be as rich and savory.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days. Just be sure to store it in an airtight container and give it a good stir before reheating.

Q: Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker! Simply brown the onions and garlic in a skillet, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours.

Q: What’s the best way to reheat this soup?

To reheat this soup, simply place it in a pot over low heat and stir occasionally until warmed through. You can also add some extra broth or water if you prefer a thinner consistency.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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