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Creamy and comforting Potato Soup served in a rustic bowl, perfect as a featured image for a food blog post.
Lady Maria

Ultimate Potato Soup

This ultimate potato soup recipe delivers a consistently perfect balance of creamy texture and robust flavor. It uses a combination of Yukon Gold and Russet potatoes, sautéed aromatics, and a blend of cream and sour cream for a luxurious and satisfying experience. Garnish with your favorite toppings for a truly customized dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 6 cups chicken broth low sodium
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 pound Russet potatoes, peeled and cubed
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • Salt to taste
  • Pepper to taste
  • Optional toppings: cooked bacon
  • Optional toppings: shredded cheddar cheese
  • Optional toppings: chopped green onions
  • Optional toppings: fresh parsley

Equipment

  • large pot or Dutch oven
  • knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Immersion blender or regular blender
  • Ladle
  • Bowls

Method
 

  1. Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, thyme, and rosemary, and cook for another minute until fragrant.
  2. Bloom the Potatoes: Add the cubed Yukon Gold and Russet potatoes to the pot. Stir to coat them with the butter and aromatics. Continue cooking, stirring occasionally, for about 5 minutes. This slight browning helps develop the flavor.
  3. Simmer: Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are very tender.
  4. Blend (Partially): Use an immersion blender to partially blend the soup. You want some chunks of potato remaining for texture. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
  5. Finish: Stir in the heavy cream and sour cream. Season with salt and pepper to taste. Heat through gently, being careful not to boil.
  6. Serve: Ladle into bowls and garnish with your favorite toppings.

Notes

For a richer flavor, use bacon fat instead of butter to sauté the aromatics. You can also add a dash of hot sauce or smoked paprika for extra depth. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Avoid boiling the soup after adding the cream and sour cream to prevent curdling.