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–+ servings
Benjamin

Classic Broth-Based Potato Soup

Warm, hearty, and packed with flavor, Easy Broth Potato Soup is a simple yet satisfying dish perfect for any occasion. Made with tender potatoes, fresh vegetables, and a creamy finish, this soup is comfort food at its best. It’s quick to prepare, budget-friendly, and customizable to suit your taste. Serve it as a cozy main course or a side dish for a wholesome meal everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds potatoes peeled and diced (680g, about 4 cups)
  • 1 medium onion diced (2 cups)
  • 2 medium carrots diced (1 cup)
  • 2 celery stalks diced (1 cup)
  • 1 tablespoon minced garlic around 3 to 4 cloves
  • 3 tablespoons butter or olive oil
  • 1 teaspoon fresh rosemary chopped (or ¼ teaspoon dried)
  • ¼ teaspoon crushed red pepper flakes
  • 3 tablespoons regular flour
  • 4 cups chicken or vegetable broth
  • 1 bay leaf
  • Salt and black pepper to taste
  • ¼ cup cream half-and-half, sour cream, or plain yogurt
  • Optional: 1 cup shredded cheese approx. 2 ounces
  • Optional Toppings: Chives or green onions sour cream, crumbled cooked bacon, fried shallots, or hot sauce

Method
 

Sauté the Vegetables:
  1. Melt the butter or heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add Aromatics:
  1. Stir in the minced garlic, rosemary, red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for about 30 seconds to release the flavors.
Thicken the Base:
  1. Sprinkle the flour over the sautéed vegetables and stir continuously for about 1 minute, or until the flour turns a medium blonde color and releases a nutty aroma.
Add Broth and Potatoes:
  1. Gradually whisk in 2 cups of broth to avoid lumps. Add the remaining broth and whisk until smooth. Bring the mixture to a boil, then reduce it to a simmer. Add the diced potatoes and bay leaf. Cover partially and simmer for about 20 minutes, or until the potatoes are fork-tender.
Incorporate Cream and Cheese:
  1. Reduce the heat to low and remove the bay leaf. Stir in the cream (or your chosen alternative) and shredded cheese if using. Taste the soup and adjust the seasoning with more salt and pepper as needed.
Adjust the Texture:
  1. For a chunkier soup, leave the potatoes as-is. For a creamier texture, use a potato masher or an immersion blender to blend about half of the soup. Stir the blended portion back into the pot for a smooth and thick consistency.
Serve:
  1. Ladle the soup into bowls and garnish with your favorite toppings like chives, crumbled bacon, or a dollop of sour cream. Serve hot and enjoy!

Notes

  • Potato Types: Russet or Yukon Gold potatoes work best for this recipe, as they break down easily and create a creamy texture.
  • Dietary Variations: Use olive oil and coconut cream for a dairy-free version. Substitute gluten-free flour or cornstarch to thicken the soup.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
  • Freezing Instructions: Freeze the soup (without the cream or cheese) in freezer-safe containers for up to 3 months. Add the cream after reheating.

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