Creamy Potato Soup
I think I’ve mentioned before that Derek has friends over for gaming fairly regularly. We used to make dinner for everyone but when I quit working the group started rotating who supplied food for the group. It makes things easier for us and I always enjoy seeing what other people like to prepare. The last time was our friend Andy’s turn (the same friend that inspired these potato cakes) and he brought potato soup (he doesn’t just do potatoes, promise). It’s his mom’s recipe and it was amazing! He shared with me how to make it and I couldn’t believe how easy it sounded! I tried it out myself last week and it did not disappoint, it was just as easy as Andy promised and just as tasty!
Let’s get to it!
The hardest part about this soup is chopping everything, which is my kind of recipe. When chopping up your onion and potatoes make sure they are similar in size. This will help with the cooking time. To make the soup, start by putting the chopped onion and potatoes in a Dutch oven or stockpot. Yukon Gold are perfect for the soup because they have a creamy texture that gets even creamier when pureed.
Now cover with the chicken stock. If you want to make this vegetarian, you can use vegetable stock instead. If the two quarts of stock doesn’t cover the potatoes and onions, add a little water. Now add the garlic cloves, Bay leaf, Thyme, and salt. Give it all a stir and bring to a boil over medium-high heat. Simmer until the potatoes are tender.
It’s time to give the soup its creamy texture. Blend the soup with an immersion blender (you guys know how much I love my immersion blender!) or pour the soup into a blender and blend until it’s smooth and no longer chunky. Once it’s smooth, stir in the milk. If you want to keep the soup vegan, you can leave the milk out. I just like the extra richness it adds.
Taste to see if more salt is needed. Serve hot and topped with shredded cheese or bacon bits. This soup thickens quite a bit once it’s cooled, so you may need to add more stock to thin it out if you’re reheating leftovers.
- 5 pounds Yukon Gold potatoes, peels and chopped into equal-sized chunks
- 2 quarts chicken or vegetable stock
- 1 large onion chopped into equal-sized chunks
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cloves garlic, peeled
- 1 teaspoon salt, plus more to taste
- 1/2 cup whole milk
- shredded cheese and/or bacon for topping
- Cover chopped onion and potatoes with the chicken stock in a Dutch oven.
- Add garlic cloves, bay leaf, thyme, and salt. Stir and bring to a boil over medium-high heat.
- Simmer until potatoes are tender.
- Blend until smooth and stir in the milk.
- Taste for salt and serve hot topped with shredded cheese or bacon bits.