The Golden Lamb Inn's Old Fashioned Potato Soup

Warm up with a comforting bowl of The Golden Lamb Inn's Old Fashioned Potato Soup, a hearty classic brimming with rustic charm. This creamy, velvety soup is made from tender chunks of russet potatoes, sautéed aromatic vegetables, and a rich roux that blends seamlessly with chicken stock, whole milk, and heavy cream. Infused with the earthy essence of bay leaves and a touch of black pepper, it offers a perfect balance of flavors. Whether you enjoy it smooth or with a bit of texture, this soul-soothing soup is topped with optional crispy bacon, shredded Cheddar cheese, and fresh parsley for a deliciously customizable experience. Ready in just 60 minutes and yielding six generous servings, it's an ideal dish for cozy family dinners or intimate gatherings. Don't miss this timeless, restaurant-inspired recipe—a true testament to classic American comfort food.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 1 large Yellow onion
• 2 Celery stalks
• 1 large Carrot
• 4 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 4 cups Chicken stock
• 2 cups Whole milk
• 1 cup Heavy cream
• 2 Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)
• 4 slices Bacon (optional, crispy and crumbled)
• 0.5 cup Shredded Cheddar cheese (optional, for serving)

Directions

Step 1

Peel and dice the potatoes into 1/2-inch cubes. Finely chop the onion, celery, and carrot.

Step 2

In a large stockpot, melt the butter over medium heat. Add the onions, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened and translucent, but not browned.

Step 3

Sprinkle the flour over the sautéed vegetables, stirring constantly for about 2 minutes to create a roux.

Step 4

Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.

Step 5

Add the diced potatoes, bay leaves, salt, and pepper. Stir well and cover the pot. Cook for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 6

Remove the bay leaves. Using an immersion blender, puree the soup until smooth, or leave some chunks if you prefer a textured soup. Alternatively, you can puree half the soup in a blender and return it to the pot.

Step 7

Stir in the milk and heavy cream. Simmer on low heat for 5 minutes, stirring occasionally. Adjust seasoning with more salt and pepper if needed.

Step 8

Ladle the soup into bowls. Garnish with fresh parsley, crispy bacon, and shredded Cheddar cheese, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3692.0g)

Amount per serving	% Daily Value*
Calories	3595.9

Total Fat 200.4g	0%
Saturated Fat 105.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 627.8mg	0%
Sodium 4945.2mg	0%
Total Carbohydrate 297.9g	0%
Dietary Fiber 25.2g	0%
Total Sugars 49.8g
Protein 137.6g	0%

Vitamin D 226.7IU	0%
Calcium 1356.9mg	0%
Iron 21.3mg	0%
Potassium 7470.4mg	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: 50.9%

Protein: 15.5%

Carbs: 33.6%