Idabel's Potato Soup

Warm, comforting, and irresistibly creamy, Idabel’s Potato Soup is the ultimate bowl of coziness, perfect for chilly evenings or when you need a hearty yet satisfying meal. This velvety soup features tender russet potatoes simmered in a flavorful base of sautéed onions, celery, carrots, and garlic, all enriched with heavy cream for an ultra-smooth finish. A delicate sprinkle of flour lends just the right amount of thickness, while chicken or vegetable broth keeps the flavors light and balanced. Customize your bowl with optional toppings like shredded cheddar cheese, crispy bacon, and fresh green onions for an extra layer of richness and crunch. Ready in just an hour and crafted with pantry-friendly ingredients, this comforting potato soup is a dish the whole family will love. Perfect as a main course or a side, this recipe shines in both flavor and versatility!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 5 medium russet potatoes
• 4 tablespoons unsalted butter
• 1 medium, diced yellow onion
• 2 stalks, finely chopped celery stalks
• 2 medium, finely chopped carrots
• 3 cloves, minced garlic cloves
• 6 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 cup, shredded (optional) cheddar cheese
• 4 slices, cooked and crumbled (optional) bacon
• 2 stalks, sliced (optional for garnish) green onions

Directions

Step 1

Peel and dice the potatoes into small cubes, approximately 1/2 inch thick. Set aside.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, carrots, and a pinch of salt. Sauté for 5-7 minutes, until the vegetables are softened and the onions are translucent.

Step 3

Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

Step 4

Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually pour in the chicken or vegetable broth while stirring to prevent lumps. Bring the mixture to a gentle boil.

Step 6

Add the diced potatoes to the pot. Season with salt and black pepper. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes or until the potatoes are tender when pierced with a fork.

Step 7

Using an immersion blender, blend the soup to your desired consistency. For a chunkier soup, blend only half of the soup while leaving the rest intact. Alternatively, you can carefully transfer portions to a countertop blender and then return to the pot.

Step 8

Stir in the heavy cream and heat through, but do not boil.

Step 9

Taste and adjust seasonings as needed, adding more salt or pepper to your preference.

Step 10

Serve the soup hot, optionally topped with shredded cheddar cheese, crumbled bacon, and sliced green onions for added flavor and texture.

Nutrition Facts

Serving size	(3525.7g)

Amount per serving	% Daily Value*
Calories	3010.1

Total Fat 176.8g	0%
Saturated Fat 99.9g	0%
Polyunsaturated Fat 2.1g
Cholesterol 489.5mg	0%
Sodium 10865.8mg	0%
Total Carbohydrate 265.2g	0%
Dietary Fiber 29.7g	0%
Total Sugars 32.8g
Protein 77.2g	0%

Vitamin D 5.1IU	0%
Calcium 967.1mg	0%
Iron 14.1mg	0%
Potassium 7509.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 10.4%

Carbs: 35.8%