Potato soup is a perfect dish that is very easy to prepare but which has all the characteristics to become a real culinary cuddle thanks to the vegetables that compose it and the aromas of aromatic herbs.
This soup is a substantial comfort food, perfect for a relaxing dinner after a long day, but also as a lunch the day after: the potato soup, in fact, is able to deny anyone who says reheated soups are not good. If you can keep some, try it heated, perhaps with the addition of a little chili: it will be even more creamy and tasty!
It can become a perfect single dish without pasta if accompanied with cereals such as rice or barley, small durum wheat pasta or crispy croutons. It takes about 40 minutes to prepare the potato soup but the taste you get is well worth it!
Please note that this recipe is inspired by Pioneer Woman’s Potato soup recipe with little variations.
Pioneer Woman’s Tasty Potato Soup Recipe
- 6 russet potatoes
- 1 onion
- 3 carrots
- 8 cup chicken or vegetable broth
- 1/2 cup cream
- Salt and pepper to taste
- 1 tbsp fresh parsley
- 1 cup grated cheese
- To prepare the potato soup, start by bringing the vegetable broth to a boil in a pot, and then take care of the potatoes: peel them and cut them into slices and then cut each slice into cubes of about 1 cm.
- Now move on to preparing the saute: chop the onion then, in a large pot, pour the oil and add the chopped onion letting it simmer and wetting it if necessary with a ladle of hot broth to prevent it from burning.
- Now add the onions, carrots, and celery and cook for 2 minutes then add the diced potatoes and cover everything with the boiling broth and cook for 5 minutes. Season with salt and pepper. Cook for 10 minutes until potatoes start getting tender.
- Pour half of the soup into blender or food processor and blend it until smooth. You can cool it before blending. After blending, pour it back to soup pot and mix it well. Now add cream and stir it well.
- Add parsley and mix it for one last time before serving. Garnish with grated cheese and parsley. Your potato soup is ready to be enjoyed!
Potato soup is good freshly prepared, but it is also excellent eaten the following day: let it cool and store it in the refrigerator before reheating.
Freezing is not recommended.