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Creamy Potato Soup
This creamy potato soup is incredibly satisfying on a fabulous summer day. It has a rich and velvety taste. It is super easy to make and uses minimal ingredients. This is a one-pot meal. The potatoes provide a comforting base with robust, savoury flavours. It is perfect for warming you up on a chilly day.
The best part about potato soup is its simplicity. Potatoes provide the foundation for this soup. The best potatoes are Russet potatoes and Yukon gold, as they break down easily and have a creamy consistency.
Ingredients
Butter, Olive Oil, Dijon Mustard and Heavy Cream, Potatoes, Onion, Garlic, Chili, Celery and Bay leaves, Parsley, Cheddar cheese and Salami (Fried), Paprika powder, Chicken stock cube, Nutmeg powder, Salt and Black Pepper.
Butter and oil form the base of this recipe, whereas potatoes are the main component that absorbs the flavours of the spices. Sautéed onions, garlic, bay leaves, parsley, cream, and cheese enrich the potato soup. Paprika powder with a pinch of nutmeg creates a multi-layered flavoured profile that is comforting and indulgent.
This recipe isn’t just any ordinary potato soup; it is special, with celery, onions, garlic, and green chili. It has a subtle and mild heat that warms up your body. Everyone knows that everything tastes better with onions and garlic. When onions and garlic are sautéed in butter, they bring out the natural sweetness.
Using chicken broth as a base adds a ton of flavour. When combined with heavy cream, it adds a creamy richness. Half-and-half or whole milk can substitute for heavy cream.
Coconut milk or coconut cream are dairy-free options. This recipe uses nutmeg, paprika powder, and black pepper as the main spices. If you prefer a tangy taste, add a vinegar splash. Various toppings will complement potato soup. Consider a handful of parsley, fried salami, shredded cheese, black olives, sun-dried tomatoes, or green onions. If you are feeling fancy, add a few slices of truffle.
Instructions
Sauté the Garlic and Onion: Set the temperature to medium-low. Add butter to the pot. Add two tablespoons of water and sauté the onion and garlic; when they have softened and turned translucent, they are ready. This process should take six to eight minutes. Add the chili and celery and cook for two more minutes.
Add the spices: Add the nutmeg, paprika powder, black pepper, and salt. Add the bay leaves and chicken stock cube. Add 1/2 cup of water. Mix the ingredients. Let it simmer for a few minutes. Thereafter, add the balance of the water and potatoes. Cook for 15 minutes on medium-high heat until the potatoes are soft and can be pierced with a fork.
Let it cool: After the potatoes have softened at the 15—to 20-minute mark, remove them from the stove. It will take approximately 10 minutes to cool down. Once the soup has cooled down, use an immersion blender to blend the ingredients. Add the heavy cream and mix. Simmer for 5 minutes; this will allow the flavours to intensify, resulting in a creamier and smoother potato soup. Garnish with fried salami, grated cheese, and chives.
How to Store Potato Soup?
Store in the fridge for two to three days. Freezing is also possible. Potato soup can be stored in the freezer for three months—Defrost and thaw in a pot or on the countertop. Reheat on the stove.
What to Serve with Creamy Potato Soup?
This creamy potato soup pairs well with Garlic Bread, Garlic naan, a Grilled Cheese Sandwich, or a nutritious green salad such as Kale or Caesar’s Salad. If you want a fancy option for a sandwich, then consider our Gourmet Beef and Cheese Toastie which is absolutely phenomenal in terms of the flavour.
Expert Tips
Fix a thick soup: If the soup is too thick, add more broth or cream to adjust the taste. Taste the soup to test the level of salt and adjust accordingly. Blend according to your personal preference. Cut the potatoes into smaller cubes; it will cook faster. Adding salami is visually appetizing and it also adds more flavor to the potato soup.
The right cooking time: Cook the potatoes for 15 minutes. This is sufficient time to ensure that the potato soup is creamy. Avoid overcooking the potatoes; it can make the soup starchy, and the potatoes will absorb more water than necessary, creating a watery and mushy soup.
Potato soup is a hearty dish that is made from potatoes, combined with onions, garlic, broth and seasonings. The texture can be creamy or chunky depending on the recipe.
Ingredients
- 3 Medium Potatoes cubed
- 1/3 Cup Heavy cream
- 3 Tbsp Olive oil
- 1 Tbsp Dijon Mustard
Vegetables
- 7 Garlic cloves Sliced
- 1 Celery stalks Chopped
- 1 Medium Onion Sliced
- 1/2 Green Chili Sliced
- 3 Bay leaves
Condiments
- 1 tsp Nutmeg
- 1 tsp Paprika powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 Chicken stock cube ( Dissolved in ½ cup water)
Garnish
- Fresh Parsley finely chopped
- Beef salami toasted and roughly chopped
- Cheddar cheese grated
Instructions
- Preheat the Pot: Preheat a pot on medium-low heat. Drizzle the olive oil, then add the sliced onion and garlic, and cook for 2 minutes. Make sure that the onions are clear and not browned or burnt.
- Add spices and other ingredients: Add celery and green chili and cook for another 1 minute while stirring. Add ½ cup water and chicken stock to the pot. Also, add bay leaves, paprika powder, salt, pepper, and nutmeg. Stir to mix and cook for 2 minutes.
- Add water: Add 3 cups of water and the potato. The potatoes must be completely submerged in the water. Cover the lid and cook for 15 minutes (while boiling) on medium-high heat.
- Let it cool: When the cooking is done, remove the pot from the heat and let it cool for 10 minutes. Once the soup has cooled, add the heavy cream and blend the entire soup with an immersion mixer. Garnish with beef salami, grated cheddar cheese, and fresh chopped parsley to serve.
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