Are you craving a warm, comforting bowl of deliciousness on a chilly evening? Look no further! This creamy potato soup recipe, inspired by the queen of Southern cooking herself, Paula Deen, is the perfect answer. It's a simple, easy recipe that delivers a rich and satisfying taste, making it ideal for a quick weeknight dinner or a comforting weekend meal. This homemade potato soup is packed with flavor, and you’ll find yourself making it again and again. Get ready to experience the ultimate in easy recipes and healthy meals!
Ingredients:
This recipe serves 6-8 and is easily adaptable to your needs.
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 pounds potatoes, peeled and diced (russet or Yukon gold work best)
- 6 cups chicken broth (low sodium preferred)
- 2 cups milk (whole milk for extra creaminess)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh chives (for garnish)
- Optional: Bacon bits, shredded cheddar cheese, sour cream for toppings
Instructions:
Get started: This delicious and easy recipe comes together quickly. Begin by melting the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the potatoes: Add the diced potatoes to the pot and cook for about 5 minutes, stirring occasionally, until slightly softened.
Simmer the soup: Pour in the chicken broth, stir in the thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
Blend for creaminess: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Work in batches if using a regular blender. Return the blended soup to the pot. Stir in the milk and heat through (do not boil).
Serve and enjoy: Ladle the soup into bowls and garnish with fresh chives. For an extra touch of Southern flair, consider adding bacon bits, shredded cheddar cheese, or a dollop of sour cream.
Tips for the Best Potato Soup:
- Potato type matters: Russet and Yukon gold potatoes are excellent choices for this recipe, offering different textures and flavors. Russets create a fluffier soup, while Yukon golds add a creamy richness.
- Don't overcook the potatoes: Overcooked potatoes can become mushy. Aim for tender but not falling-apart potatoes.
- Season to taste: Adjust the salt and pepper to your liking. You can also add other herbs and spices such as rosemary, parsley, or paprika for extra flavor.
- Make it ahead: This soup tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.
Variations:
- Cheesy Potato Soup: Stir in 1 cup of shredded cheddar cheese during the last few minutes of cooking.
- Bacon Potato Soup: Add 4 slices of cooked and crumbled bacon to the pot along with the onions.
- Roasted Potato Soup: Roast the potatoes before adding them to the soup for a deeper, smoky flavor.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients used.
- Calories: Approximately 250-300
- Fat: 10-15g
- Protein: 8-10g
- Carbohydrates: 30-35g
This recipe is a fantastic addition to your repertoire of quick dinner ideas and delicious dishes. It’s a perfect example of how homemade cooking can be both easy and incredibly satisfying. Enjoy this taste of Southern comfort!