Miss Rhoda's Hearty Potato Soup

Warm up your soul with Miss Rhoda’s Hearty Potato Soup, a creamy and comforting one-pot masterpiece loaded with tender Russet potatoes, vibrant carrots, celery, and a hint of garlic. This easy-to-make soup combines the rich flavors of sautéed vegetables, chicken or vegetable stock, and heavy cream, finished with melted cheddar cheese for the ultimate indulgence. Partially blended to achieve the perfect balance of creamy and chunky textures, this recipe is seasoned with aromatic thyme and a touch of bay leaf for a sophisticated twist. Top it off with crispy bacon and fresh green onions for a satisfying bowl of comfort food that pairs beautifully with crusty bread. Ready in under an hour, it’s a cozy classic perfect for family dinners or chilly evenings.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 2 medium Carrots
• 2 medium Celery stalks
• 1 medium Yellow onion
• 3 large Garlic cloves
• 4 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 6 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 1 Bay leaf
• 0.5 teaspoons Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 cup Shredded cheddar cheese
• 0.25 cup Chopped green onions
• 0.5 cup Cooked and crumbled bacon (optional)

Directions

Step 1

Peel and cube the potatoes into 1-inch pieces. Dice the carrots, celery, and onion, and mince the garlic cloves.

Step 2

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened.

Step 3

Stir in the garlic and cook for an additional 1 minute until fragrant.

Step 4

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

Step 5

Gradually pour in the chicken or vegetable stock, stirring to combine. Add the cubed potatoes, bay leaf, thyme, salt, and black pepper. Increase the heat to high and bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 7

Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. (Alternatively, transfer a couple of cups of the soup to a blender, blend until smooth, and return it to the pot.)

Step 8

Stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes on low heat, allowing the cheese to melt completely.

Step 9

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 10

Serve hot in bowls, and garnish with chopped green onions and crumbled bacon if desired. Pair with crusty bread for a comforting meal.

Nutrition Facts

Serving size	(3591.1g)

Amount per serving	% Daily Value*
Calories	3759.8

Total Fat 219.8g	0%
Saturated Fat 118.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 604.1mg	0%
Sodium 11054.0mg	0%
Total Carbohydrate 323.8g	0%
Dietary Fiber 30.9g	0%
Total Sugars 30.7g
Protein 123.0g	0%

Vitamin D 0IU	0%
Calcium 1252.4mg	0%
Iron 18.5mg	0%
Potassium 8499.7mg	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: 52.5%

Protein: 13.1%

Carbs: 34.4%