Susan's Winter Potato Soup Plus

Cozy up to the ultimate comfort food with Susan's Winter Potato Soup Plus, a hearty and creamy dish that's perfect for chilly nights. Laden with tender russet potatoes, vibrant carrots, celery, and savory yellow onion, this soup is elevated with rich layers of flavor from minced garlic, fresh thyme, and optional pancetta. A velvety roux sets the stage, blending seamlessly with chicken or vegetable broth, whole milk, heavy cream, and melted cheddar cheese for a luxurious texture. Garnished with crispy pancetta, bacon bits, green onions, and a side of crusty bread, this soup is a crowd-pleaser that warms both the heart and soul. Ready in just about an hour, it’s the ideal winter comfort food for gatherings or weekday dinners.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium (peeled and diced) russet potatoes
• 2 medium (peeled and chopped) carrots
• 2 (chopped) celery stalks
• 1 large (diced) yellow onion
• 3 (minced) garlic cloves
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 0.5 cup heavy cream
• 4 ounces (diced, optional) pancetta
• 1 cup (shredded) cheddar cheese
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 1 teaspoon fresh thyme leaves
• 2 (chopped, for garnish) green onions
• 0.25 cup (for garnish, optional) bacon bits

Directions

Step 1

Begin by preparing your vegetables: peel and dice the potatoes, peel and chop the carrots, chop the celery, and dice the onion. Mince the garlic.

Step 2

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced pancetta (if using) and cook for 5–7 minutes until crisp. Remove with a slotted spoon and set aside for garnish.

Step 3

Add the diced onion, carrots, and celery to the pot. Sauté for 5–6 minutes, or until softened and fragrant.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.

Step 5

Sprinkle the flour over the sautéed vegetables, stirring continuously to create a roux. Cook for 2 minutes to remove the raw flour taste.

Step 6

Slowly add the chicken or vegetable broth, stirring constantly to ensure no lumps form. Bring the mixture to a gentle boil.

Step 7

Add the diced potatoes to the pot, along with the fresh thyme. Reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 8

Using an immersion blender, carefully blend the soup in the pot until creamy. (Alternatively, transfer portions of the soup to a blender and blend, then return to the pot.) Leave a few chunks of potato if desired for texture.

Step 9

Stir in the milk and heavy cream. Add the shredded cheddar cheese, stirring until melted and incorporated.

Step 10

Season the soup with salt and pepper to taste.

Step 11

Ladle the soup into bowls and garnish with the reserved crispy pancetta, green onions, and bacon bits (if using). Serve warm with crusty bread on the side for dipping.

Nutrition Facts

Serving size	(1813.5g)

Amount per serving	% Daily Value*
Calories	1482.1

Total Fat 74.7g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat g
Cholesterol 183.5mg	0%
Sodium 5366.1mg	0%
Total Carbohydrate 160.9g	0%
Dietary Fiber 12.8g	0%
Total Sugars 10.2g
Protein 51.4g	0%

Vitamin D 0IU	0%
Calcium 177.2mg	0%
Iron 10.2mg	0%
Potassium 4525.1mg	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: 44.2%

Protein: 13.5%

Carbs: 42.3%