Description
This classic Potato Soup is creamy, comforting, and packed with hearty vegetables like carrots, celery, and tender chunks of potato simmered in a savory broth.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 celery stalks, diced
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Set a large soup pot or Dutch oven over medium heat.
- Melt butter and sauté onions, celery, and carrots for 5–6 minutes.
- Add garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a gentle boil.
- Add diced potatoes, lower heat, and simmer for 20 minutes until tender.
- Stir in milk and warm through without boiling.
- Optional: Blend part of the soup for a creamier texture.
- Season with salt and pepper, stir in parsley.
- Serve hot with toppings of your choice.
Notes
- Partially blend the soup for a thick and creamy consistency.
- Add a pat of butter before serving for extra richness.
- Garnish with shredded cheese or green onions if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 630mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg