How To Make Potato Soup

Best Types of Potatoes for Creamy Soup

Choosing the right potato is essential for achieving a creamy and delicious soup, as each variety brings different textures and flavors to the final dish.

Ideal Potatoes for Creamy Soup

Yukon Gold: Their smooth texture and slightly sweet flavor make them perfect for creating a creamy and velvety consistency.
Russet: They are ideal when looking for a smooth and velvety soup, as they are easier to mash.

Characteristics by Variety

Yellow Potatoes:

They have a compact texture and distinctive yellow flesh.
When cooked, they become soft and develop an ideal starchy texture.
They are excellent for naturally thickening broths.
They have a great capacity to absorb broth flavors.

White Potatoes:

They have a firm texture similar to an apple.
Their consistency makes them perfect for soups.
They maintain their shape throughout the cooking process.
They don't break down or become pasty when cooking.

The Yukon Gold potato is considered the best choice for making creamy potato soup, as it combines the perfect balance between starch and moisture. Its unique texture allows you to achieve a smooth and creamy soup without needing to add too many additional ingredients.

Potato Cutting Guide: Cubes, Slices, or Strip and How It Affects Cooking Time

The way we cut potatoes directly influences their cooking time and final texture in the soup. Here are the main cuts:

Cube Cuts (Ideal for thick soups)

Parmentier: 2 cm cubes, ideal for thick soups.
Mirepoix: 1 cm cubes, perfect for soups.
Macedoine: Small 4-5 mm cubes, excellent for quick cooking.

Slice Cuts (Ideal for broths)

Rondelle: 1 cm to 3 mm thick slices, ideal for soups.
Sifflet: 45-60 degree angle cuts, perfect for even cooking.
Vichy: 1 to 3 cm thick slices, optimal for broths.

Strip Cuts (Not recommended for soups)

Batonnet: 6-7 cm long and 1 cm wide strips.
Jardinière: 4-5 cm long by 4-5 mm wide strips.
Julienne: Thin strips 1-2 mm thick and 4-5 cm long.

Cooking Times

In a regular pot, potatoes need approximately 45 minutes until very tender, while in a pressure cooker they reduce to 15 minutes. To verify the cooking point, a knife should pierce through the potato without resistance.

The potato will be ready when inserting a knife into the thickest part, it goes through effortlessly, regardless of the chosen cut.

Ingredients

To prepare a delicious creamy potato soup, these are the essential ingredients:

Yukon Gold potatoes: 6 medium, main base that provides natural creaminess.
White onion: 1 medium, essential aromatic ingredient.
Garlic: 3 cloves, intensifies the base flavor.
Chicken broth: 4 cups, main liquid for the soup.
Heavy cream: 1 cup, adds silky texture.
Butter: 3 tablespoons, for sautéing vegetables.
All-purpose flour: 3 tablespoons, natural thickener for the soup.
Whole milk: 2 cups, adds extra creaminess.
Salt: 1 tablespoon, enhances all flavors.
Black pepper: 1 teaspoon, adds warmth to the dish.
Fresh parsley: ¼ cup, provides freshness and color.

How to Make Potato Soup, Step by Step

This detailed recipe will guide you to create a delicious creamy potato soup, explaining each step of the process to achieve the best result.

Step 1: Initial Preparation

Peel 6 medium Yukon Gold potatoes and cut them into uniform 2 cm cubes. Wash them under cold water to remove excess starch and reserve in a bowl with cold water.
Dice 1 medium onion into small cubes and finely mince 3 garlic cloves. Keep both ingredients separate to maintain cooking control.

Step 2: Aromatic Base

In a large pot, melt 3 tablespoons of butter over medium heat until foamy and slightly golden, this will take approximately 2 minutes.
Add the diced onion and garlic, cook for 5-7 minutes until the onion is translucent and releases its characteristic sweet aroma.

Step 3: Creating the Thick Base

Add 3 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly. This step is crucial to create the roux that will thicken the soup.
Gradually pour in 2 cups of whole milk while stirring in a figure-eight pattern to prevent lumps. The mixture will begin to thicken.

Step 4: Adding the Broth

Add 4 cups of chicken broth gradually, stirring constantly to maintain a smooth texture and prevent lumps.
Incorporate the drained potatoes and bring the mixture to a boil, this will take approximately 10 minutes.

Step 5: Main Cooking

Reduce heat to medium-low, partially cover the pot and cook for 20-25 minutes, stirring every 5 minutes to prevent sticking to the bottom.
Check doneness by inserting a knife into the largest potatoes; it should go through without resistance.

Step 6: Finishing

Add 1 cup of heavy cream and stir gently until completely incorporated. The soup will begin to take on a silky texture.
Season with 1 tablespoon of salt and 1 teaspoon of black pepper, taste and adjust seasonings as needed.

Step 7: Serving

Serve the hot soup in individual bowls, making sure to distribute the potatoes evenly in each portion.
Garnish with ¼ cup fresh chopped parsley just before serving to maintain freshness and color.

Your creamy potato soup is ready to enjoy. If you find it too thick, you can adjust the consistency by adding more hot broth, one cup at a time, until reaching the desired texture.

Tips to Prevent Potatoes from Breaking Down in Soup

Here are the best tips to maintain the integrity of potatoes in your soup:

Selection and Cutting

Choose potatoes of the same size to achieve uniform cooking.
Make uniform cuts to ensure even cooking.
Use Yukon Gold potatoes as they hold their shape better.

During Cooking

Add a splash of vinegar to the cooking water.
Lower the temperature when water starts to boil.
Cook potatoes over medium-low heat to prevent them from breaking.

Verification Techniques

Test doneness by inserting a knife; it should slide in and out easily.
Stop cooking immediately by running cold water over the potatoes when they're done.

Additional Tips

Avoid moving the potatoes roughly during cooking.
Start cooking with cold water for more uniform cooking.
Maintain a constant temperature throughout cooking.

Secrets for a Perfectly Creamy Potato Soup

Here are the fundamental secrets to achieve the creamiest potato soup:

Roux Base

Create a rich, golden roux by cooking equal parts butter and flour over medium heat until it develops a nutty aroma and light brown color.
Whisk in room temperature milk in a steady stream while stirring continuously to create a perfectly smooth and lump-free base.

Liquid Technique

Blend equal parts whole milk and heavy cream, warming them slightly before adding to create an ultra-silky and rich consistency.
Pour hot broth into the mixture in small amounts while whisking constantly to maintain a velvety smooth texture throughout.

Potato Cooking

Select fresh Yukon Gold potatoes for their naturally buttery flavor and superior ability to break down into a creamy consistency.
Simmer the potatoes gently at medium-low heat until they're fork-tender but not falling apart to maintain optimal texture.
Use a potato masher to partially break down about one-third of the cooked potatoes, creating a naturally thick and creamy base.

Final Touches

Stir in a generous dollop of room temperature sour cream just before serving to add tanginess and silky smoothness.
Sprinkle freshly grated sharp cheddar cheese while the soup is piping hot, allowing it to melt completely into the mixture.
Keep warm broth nearby to thin the soup if needed, adding it gradually until reaching the perfect consistency.

Different Techniques to Thicken Potato Soup

The ideal accompaniments that will enhance the flavor and texture of your potato soup:

Fresh Bread

Freshly baked garlic bread: The aromatic blend of butter, garlic, and herbs creates the perfect companion for dipping into your creamy soup.
Crusty baguette: A classic French bread with a golden-brown exterior and tender interior that provides the ideal textural contrast.

Crispy Toppings

Chopped crispy bacon: Perfectly crisped and crumbled bacon adds a savory crunch and smoky depth to each spoonful of soup.
Homemade croutons: Golden-brown bread cubes seasoned with herbs and garlic that add a satisfying crunch to every bite.
Leek chips: Thinly sliced and crispy fried leeks that provide an elegant garnish with a subtle onion flavor.

Fresh Toppings

Chopped chives: Delicate green herbs that add a mild onion flavor and vibrant color to the soup's presentation.
Fresh parsley: Bright green leaves that bring a fresh, herbaceous note and beautiful color contrast.

Dairy

Grated cheddar cheese: Sharp, aged cheddar that melts into ribbons of savory goodness throughout the hot soup.
Sour cream: A cool, tangy dollop that creates a luxurious swirl when stirred into the warm soup.
Grated parmesan cheese: Aged Italian cheese that adds a rich, nutty flavor and satisfying umami depth.

Perfect Garnishes and Side Dishes

The ideal accompaniments that will enhance the flavor and texture of your potato soup:

Fresh Bread

Freshly baked garlic bread: Its aroma and warmth complements the soup's creaminess, perfect for dipping and absorbing flavors.
Crusty baguette: Its crispy crust and soft crumb create a perfect contrast with the creamy texture.

Crispy Toppings

Chopped crispy bacon: Adds a salty and smoky touch that contrasts with the soup's smoothness.
Homemade croutons: Provide crunchy texture and absorb the creamy broth.
Leek chips: Add a crispy touch and delicate flavor that doesn't overpower the soup.

Fresh Toppings

Chopped chives: Their freshness and bright green color enhance the presentation.
Fresh parsley: Adds an herbaceous touch and visual freshness.

Dairy

Grated cheddar cheese: Melts smoothly over the hot soup, adding a salty touch.
Sour cream: A spoonful adds extra creaminess and a refreshing temperature contrast.
Grated parmesan cheese: Its intense flavor complements the soup's smoothness.

How to Freeze and Store Soup Correctly

Follow these fundamental tips to keep your potato soup in optimal condition:

Initial Cooling

Allow the soup to cool at room temperature for no longer than 2 hours before transferring it to the refrigerator for food safety.
Separate the cooled soup into individual portions using measuring cups to make future reheating more convenient.
Store in airtight containers or freezer bags, leaving at least one inch of space at the top to allow for expansion during freezing.

Refrigerator Storage

Store the soup in sealed containers in the refrigerator for a maximum of 3-4 days to maintain freshness and safety.
Keep your refrigerator temperature consistently at or below 40°F (4°C) to prevent harmful bacteria from growing.
Write the storage date clearly on each container to track freshness and ensure proper rotation.

Freezing and Storage Time

Properly stored soup will maintain its best quality in the freezer for up to 3 months when kept at 0°F (-18°C).
Use frozen soup within 1-2 months for optimal flavor and texture, though it remains safe indefinitely at 0°F.
Transfer frozen soup to the refrigerator 24 hours before use to thaw safely and evenly.

Signs of Spoilage

Check for any off-putting or sour smells that indicate bacterial growth or spoilage.
Inspect for any unusual discoloration, mold growth, or separation that suggests spoilage.
Taste a small amount to detect any sour or off flavors before consuming the entire portion.

The key to successful preservation is proper storage and temperature control, ensuring your soup maintains its flavor and texture.

Frequently Asked Questions (FAQs)

Q: How long does it take to make potato soup?

A: Potato soup takes approximately 45 minutes total, including 15 minutes of preparation and 30 minutes of cooking time. The time can be reduced to 25 minutes if using a pressure cooker.

Q: How can I thicken potato soup if it's too liquid?

A: You can thicken the soup by mashing some potatoes against the sides of the pot, adding a mixture of cornstarch with cold milk, or incorporating more grated raw potatoes during cooking.

Q: What type of potato is best for soup?

A: Yukon Gold potatoes are ideal for creamy soup due to their smooth texture and slightly sweet flavor, plus their ability to maintain their shape while providing natural creaminess.

Q: Can potato soup be frozen?

A: Potato soup can be frozen for up to 3 months in airtight containers, though it's recommended to consume it within the first two months to maintain its best flavor and texture.