Classic Potato Soup
Recipe from Budget Bytes · original post
A thick, creamy potato soup built from a quick roux and gently mashed russet potatoes, with no cream and no blender.
Ingredients
- salted butter55 g
- yellow onion — diced1 ea
- celery stalks — diced2 ea
- garlic cloves — minced2 ea
- all-purpose flour25 g
- chicken broth950 ml
- whole milk — room temperature475 ml
- russet potatoes — peeled and cut into 1 cm cubes1360 g
- kosher salt — 1 ½ tsp9 g
- black pepper0.5 tsp
Method
- Dice the onion and celery, mince the garlic, and peel and cut the potatoes into 1 cm (1/2-inch) cubes.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery and garlic and cook for 5 to 6 minutes, stirring occasionally, until the vegetables are very soft but not browned.
- Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes, until no dry flour remains.
- Slowly whisk in the chicken broth, pouring gradually and whisking continuously until smooth, to prevent lumps.
- Stir in the potatoes, salt and pepper. Bring to a gentle simmer, cover and cook over medium-low heat for 20 to 25 minutes, stirring occasionally, until the potatoes are very tender.
- Remove the pot from the heat. Gently mash the potatoes 8 to 10 times with a potato masher, just enough to break some down and thicken the broth while leaving plenty of chunks.
- Return the soup to low heat, add the milk, and simmer uncovered for 5 minutes, stirring occasionally, until it reaches your desired consistency.
- Let the soup cool for 5 minutes before serving. Top with chives and serve with crusty bread, if desired.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
- 950 ml vegetable broth instead of chicken broth
Vegetarian
- 950 ml vegetable broth instead of chicken broth
Vegan
- 45 ml olive oil instead of salted butter
- 950 ml vegetable broth instead of chicken broth
- 475 ml unsweetened oat milk instead of whole milk
Soften the vegetables in the olive oil and make the roux as written; add the oat milk at the end and keep it at a gentle simmer so it does not catch.
Gluten-free
- 20 g cornflour instead of all-purpose flour
Skip the flour step; whisk the cornflour into a few tablespoons of the cold milk and stir it in with the rest of the milk, simmering for the final 5 minutes until it thickens.
Dairy-free
- 45 ml olive oil instead of salted butter
- 475 ml unsweetened oat milk instead of whole milk
Make the roux with the olive oil as written; add the oat milk at the end and keep it at a gentle simmer so it does not catch.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- salted butter · 55 g
- yellow onion · 1 item
- celery stalks · 2 items
- garlic cloves · 2 items
- all-purpose flour · 25 g
- chicken broth · 950 ml
- whole milk · 475 ml
- russet potatoes · 1.36 kg
- kosher salt · 9 g
- black pepper · 0.5 tsp