What are the ingredients in potaxto soup?

Potato soup is super easy to make! You’ll need potatoes, of course, along with butter, onions, and garlic. For that creamy goodness, add some milk or cream. You can also throw in some chicken broth to boost the flavor. To finish it off, sprinkle in salt, pepper, and cheese. You can customize it however you like, adding extras like bacon or herbs for a special touch!

What is the thickener in potato soup?

The thickener in potato soup is usually the potatoes themselves! As they cook, they soften and release starch, which naturally thickens the soup. If you want a thicker texture, you can mash a few of the potatoes or even blend a portion of the soup. For extra creaminess, add a bit of flour or cornstarch mixed with milk to make it even richer!

How to make potato soup?

Making potato soup is simple and fun! First, chop your potatoes into small pieces. Then, cook them with onions and garlic in some butter until soft. Add chicken broth and let it simmer. After that, pour in some milk or cream. Mash a few potatoes for a thicker texture. Finally, season with salt, pepper, and your favorite cheese. Serve it warm, and enjoy!

What spices go in potato soup?

For a tasty potato soup, you’ll need some basic spices like salt and pepper. Garlic and onion are great for that savory kick! If you’re feeling adventurous, try adding thyme, rosemary, or paprika. These will give the soup a deeper flavor. Also, a dash of cayenne pepper can add some heat if you love a little spice. It’s all about your personal taste!

Potato Soup Ingredients: A Cozy and Easy Meal for Any Day

Ingredients

Scale

1½ pounds (4 cups) potatoes, peeled and diced
1 medium onion (2 cups), finely chopped
2 medium carrots (1 cup), diced
2 celery stalks (1 cup), diced
1 tablespoon garlic (3–4 cloves), minced
3 tablespoons butter or olive oil
1 teaspoon fresh rosemary (or ¼ teaspoon dried)
¼ teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
4 cups chicken stock or vegetable broth
1 bay leaf
Salt and pepper, to taste
¼ cup cream or yogurt
1 cup shredded cheese (optional)

Instructions

Sauté the Veggies: In a large pot, melt butter or heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Add Garlic and Herbs: Stir in minced garlic, rosemary, and red pepper flakes. Cook for 1 minute until aromatic.
Make the Roux: Sprinkle in flour and stir well to coat the vegetables. Cook for 2 minutes to create a thickening base.
Add Broth and Potatoes: Pour in chicken stock or vegetable broth, then add diced potatoes and the bay leaf. Bring to a boil, reduce heat, and simmer for 15-20 minutes until potatoes are fork-tender.
Blend or Mash (Optional): For smooth soup, blend with an immersion blender. For a chunkier texture, mash some potatoes with a fork.
Finish with Cream and Seasoning: Remove the bay leaf, stir in cream or yogurt, and season with salt and pepper. Optionally, stir in shredded cheese until melted.
Serve: Ladle into bowls and garnish with fresh herbs, crispy bacon bits, or additional cheese if desired. Serve hot with crusty bread or a side salad.

Notes

For extra creaminess, use Yukon Gold potatoes.
Add smoked paprika or a splash of lemon juice for more depth.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: Per Serving
Calories: 250
Sodium: 800mg
Fat: 14g
Carbohydrates: 28g
Fiber: 4g
Protein: 4g

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