creamy potato soup

Someone at work had the excellent idea to do a soup exchange. It’s like a cookie exchange, but with soup. It was awesome. For my contribution, I decided to make potato soup. Technically, I signed up to bring potato leek soup, but since I used some giant green onions from the garden instead of leeks, I feel like I can’t really use that name. I also threw in sweet onions, garlic and shallots to make sure the alliums were well represented.

Prep Time: 30 mins | Total Time: 3 Hours
Yield: 1 Gallon (12-16 Servings)
TAGS: Soup | Main Dish | Side Dish | Winter | French

creamy potato soup

The trick to this soup is adding finely diced potatoes after blending the rest of the ingredients. This allows a smooth creamy soup with just the right amount of potato pieces mixed in. You can even use frozen hash browns to save time chopping.¬†Since I was planning a double batch of soup, I decided to try making vegetable stock from scratch. I was not disappointed. You can certainly make this soup with store-bought stock, but I highly recommend making your own. It’s cost-effective, easy to make, and tastes wonderful.

Ingredients

For the vegetable stock

  • 2 celery hearts
  • 4 onions (white or red)
  • 10 carrots

For the soup

  • 6 large Russet potatoes
  • 2 leeks or 8-12 green onions (whites only)
  • 2 onions (white or red)
  • 2 cloves garlic
  • 1 shallot
  • 3 quarts vegetable stock
  • 3 finely diced potatoes or 16 oz uncooked hash browns
  • 16 oz heavy cream
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1/3 cup potato starch or flour (optional)

To Make the Vegetable stock

  1. Wash the carrots and celery. Remove any dirt chunks or large blemishes and add to a stock pot, dutch oven, or other large pot. You can leave them whole or chop them if they don’t fit in the pot.
  2. Rough chop the onions and place in the pot.
  3. Cover with water and simmer for at least an hour until the carrots start to soften and the water is noticeably colored. (Start prepping the vegetables for your soup while the stock is simmering.)
  4. Once the stock is ready, strain out the liquid using a mesh strainer, cheese cloth, or coffee filter. I placed a large mesh strainer into the pot and the scooped out the broth to transfer to the soup.
  5. Optionally add more water as you remove the broth to make several gallons of stock. Store any extra in the refrigerator for future soups.

To Make the Soup

  1. Wash and peel the potatoes.
  2. Rough chop the potatoes, leeks, onions, garlic, and shallot. You will puree these later so large pieces are fine.
  3. Place the chopped vegetables in a large pot and cover with broth, about two quarts, reserving at least one cup.
  4. Simmer for 30 minutes or until all veggies are very tender.
  5. Puree the vegetable mixture using an immersion blender, or in batches using a food processor, until smooth.
  6. Add your diced potatoes or uncooked hash browns. If using hash browns, thawing them ahead of time speeds up the process.
  7. Simmer for about 20 minutes or until potatoes are cooked through, stirring occasionally. Optionally, pulse lightly with an immersion blender to yield a smoother soup.
  8. Add the cream, salt, and pepper. Taste and adjust salt and pepper as needed.
  9. To thicken the soup, whisk about 1/3 c potato starch (or flour) into the remaining broth and slowly pour into the soup.
  10. Simmer for at least 20 more minutes to allow the flavors to meld.
  11. Serve with fresh bread.
Recipe Card
5 from 1 vote
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Creamy Potato Soup

Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 16 cups

Ingredients

For the vegetable stock

  • 2 celery hearts
  • 4 onions white or red
  • 10 carrots

For the soup

  • 6 large Russet potatoes
  • 2 leeks or 8-12 green onions whites only
  • 2 onions white or red
  • 2 cloves garlic
  • 1 shallot
  • 3 quarts vegetable stock
  • 3 finely diced potatoes or 16 oz uncooked hash browns
  • 16 oz heavy cream
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1/3 cup potato starch or flour optional

Instructions

For the vegetable stock

  1. Wash the carrots and celery. Remove any dirt chunks or large blemishes and add to a stock pot, dutch oven, or other large pot. You can leave them whole or chop them if they don't fit in the pot.
  2. Rough chop the onions and place in the pot.
  3. Cover with water and simmer for at least an hour until the carrots start to soften and the water is noticeably colored. (Start prepping the vegetables for your soup while the stock is simmering.)
  4. Once the stock is ready, strain out the liquid using a mesh strainer, cheese cloth, or coffee filter. I placed a large mesh strainer into the pot and the scooped out the broth to transfer to the soup.
  5. Optionally add more water as you remove the broth to make several gallons of stock. Store any extra in the refrigerator for future soups.

For the soup

  1. Wash and peel the potatoes.
  2. Rough chop the potatoes, leeks, onions, garlic, and shallot. You will puree these later so large pieces are fine.
  3. Place the chopped vegetables in a large pot and cover with broth, about two quarts, reserving at least one cup.
  4. Simmer for 30 minutes or until all veggies are very tender.
  5. Puree the vegetable mixture using an immersion blender, or in batches using a food processor, until smooth.
  6. Add your diced potatoes or uncooked hash browns. If using hash browns, thawing them ahead of time speeds up the process.
  7. Simmer for about 20 minutes or until potatoes are cooked through, stirring occasionally. Optionally, pulse lightly with an immersion blender to yield a smoother soup.
  8. Add the cream, salt, and pepper. Taste and adjust salt and pepper as needed.
  9. To thicken the soup, whisk about 1/3 c potato starch (or flour) into the remaining broth and slowly pour into the soup.
  10. Simmer for at least 20 more minutes to allow the flavors to meld.
  11. Serve with fresh bread.

Recipe Notes

Adding the finely diced potatoes after blending allows a smooth creamy soup with just the right amount of potato pieces mixed in. If you want a fully creamed soup, you can add all the potatoes at the beginning.
Potato Soup - Pin