Description
A cozy, creamy potato soup that balances velvety texture with hearty bites. Perfect for chilly days, endlessly customizable (turkey, cheddar, chives), and simple to master comfort in a bowl.
Ingredients
Base & Aromatics
• 2 Tbsp unsalted butter (or olive oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 ribs celery, diced
• 1 medium carrot, diced (optional)
Potatoes & Liquid
• 2 lb (900 g) potatoes (Russet for creamier / Yukon Gold for chunkier), peeled and cubed
• 4 cups (1 L) low-sodium chicken or vegetable broth
• 1 cup (240 ml) whole milk or half-and-half (more to taste)
• 1/2 cup (120 ml) heavy cream (optional, for extra silkiness)
Seasoning
• 1 tsp fine sea salt (to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried thyme or 1 tsp fresh, chopped
• 1 bay leaf
Optional Thickeners & Mix-ins
• 1–2 Tbsp flour or 1 Tbsp cornstarch slurry (only if needed to thicken)
• 4 strips turkey, cooked and crumbled (optional)
• 1 cup shredded cheddar (optional, for loaded style)
Toppings (choose your favorites)
• Crispy turkey bits • Shredded cheddar • Sliced chives or green onions
• Croutons • Sour cream • Chili oil drizzle • Fried onions
Instructions
1. Sauté aromatics: Melt butter in a large pot over medium heat. Add onion, celery, and carrot; cook 5–6 minutes until softened. Stir in garlic; cook 30 seconds until fragrant.
2. Simmer potatoes: Add potatoes, broth, thyme, bay leaf, salt, and pepper. Bring to a gentle boil; reduce heat and simmer 12–18 minutes, until potatoes are very tender.
3. Choose texture: For velvety soup, remove bay leaf and blend with an immersion blender until smooth. For rustic soup, lightly mash some potatoes and leave the rest in chunks. For half-and-half texture, blend ~50% of the pot.
4. Add dairy: Lower heat. Stir in milk (and cream if using). Warm gently (do not boil) 2–3 minutes. If too thin, whisk in a small cornstarch slurry and simmer 1–2 minutes; if too thick, add more milk or broth to loosen.
5. Load it up (optional): Stir in turkey and/or cheddar until melted. Taste and adjust salt and pepper. Ladle into bowls and garnish with your favorite toppings.
Notes
Potato choice: Russet = silkier; Yukon Gold = hold shape for chunkier bowls. Mix both for best of both worlds.
Avoid curdling: Add dairy off the boil and reheat gently on low.
Make ahead: Flavor deepens by day two. Reheat slowly and loosen with a splash of milk/broth.
Vegan option: Use vegetable broth and plant milk; finish with a bit of coconut cream or cashew cream.
Freezing tip: For best results, freeze before adding dairy, then add the milk/cream after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (~400 ml)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg