Mom's Potato Soup

Cozy, creamy, and bursting with comforting flavors, Mom's Potato Soup is the ultimate homemade classic that warms both heart and soul. Made with tender Russet potatoes, sautéed onions, celery, and garlic, this hearty soup gets its rich texture from a combination of whole milk, heavy cream, and a touch of all-purpose flour. Lightly pureed for the perfect balance of smoothness and chunky potato goodness, it's seasoned to perfection and finished with fresh parsley. To elevate each bowl, top it off with shredded cheddar cheese, crispy crumbled bacon, and a sprinkle of parsley for a truly irresistible meal. This quick-prep recipe is ready in under an hour, serves six, and is perfect for cozy family dinners or a satisfying lunch. Whether you're seeking a comforting winter dish or a versatile soup recipe, this creamy potato soup is sure to become a family favorite.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion
• 2 stalks Celery
• 2 cloves Garlic
• 4 cups Chicken broth
• 2 cups Whole milk
• 1 cup Heavy cream
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley
• 1 cup Shredded cheddar cheese
• 0.5 cup Crumbled bacon

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Set them aside in a bowl of cold water to prevent browning.

Step 2

In a large soup pot, melt the unsalted butter over medium heat.

Step 3

Finely chop the yellow onion and celery, then add them to the pot. Sauté until the onions are translucent, about 5-6 minutes.

Step 4

Mince the garlic cloves and stir them into the pot, cooking for 1 minute until fragrant.

Step 5

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

Step 6

Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a gentle simmer.

Step 7

Drain the potatoes and add them to the pot. Cover and let them cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 8

Use an immersion blender to puree some of the soup, leaving some chunks of potato for texture. Alternatively, remove 2 cups of soup, blend it in a blender, and return it to the pot.

Step 9

Stir in the whole milk and heavy cream, and season with salt and black pepper. Simmer for an additional 10 minutes on low heat, stirring occasionally.

Step 10

Chop the fresh parsley and stir it into the soup just before serving.

Step 11

Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and extra parsley if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3118.8g)

Amount per serving	% Daily Value*
Calories	3429.3

Total Fat 205.5g	0%
Saturated Fat 118.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 615.6mg	0%
Sodium 6830.2mg	0%
Total Carbohydrate 283.7g	0%
Dietary Fiber 21.4g	0%
Total Sugars 42.8g
Protein 109.3g	0%

Vitamin D 214.7IU	0%
Calcium 1713.3mg	0%
Iron 16.3mg	0%
Potassium 8039.1mg	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: 54.1%

Protein: 12.8%

Carbs: 33.2%