Soups & Stewsbonappetit4.4
Perfectly Creamy Potato Soup
The best potato soup recipes are anything but boring, and this chop-and-drop version is light, potato-y, easy, and takes well to any topping you can dream of.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●blender
- ●food processor
📝 Preparation Steps
1
Mix 2 lb. russet or Yukon Gold potatoes (about 4 large), scrubbed, thinly sliced, 1 lb. white onions (about 2 medium), thinly sliced, 6 garlic cloves, coarsely chopped, ¼ cup extra-virgin olive oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. dried thyme, and 1 cup water in a large Dutch oven or other heavy pot to combine. Cover and cook over medium heat, stirring occasionally and adjusting heat as need to keep vegetables from browning, until onions are very tender and translucent, 12–⏱️ 18 minutes.
. russet or Yukon Gold potatoes (about 4 large), scrubbed, thinly sliced2 lb. white onions (about 2 medium), thinly sliced1 lb. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp. dried thyme1 tsp
2
Add 4 cups low-sodium chicken broth to pot, re-cover, and cook until potatoes are tender and falling apart, 12–⏱️ 18 minutes. Remove from heat and stir in ½ cup sour cream.
low-sodium chicken broth4 cups
3
Using an immersion blender, blend soup in pot until mostly smooth; you want some small lumps and pieces of skin. (Alternatively, you can purée soup, in batches in a food processor, transferring to a medium bowl as you go. Return soup to pot before proceeding.)
4
Stir 2 tsp. distilled white vinegar and ½ tsp. freshly ground black pepper into soup and reheat over medium, stirring often, until hot but not bubbling (boiling might curdle the soup). Taste and season with more salt and/or pepper if desired.
. distilled white vinegar2 tsp
5
Ladle soup among bowls. Top each with a dollop of sour cream and scatter scallions, pickled jalapeños, and dill over. Drizzle with oil. Do ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill. Reheat soup over medium-low, adding a splash or so of water to thin as needed. Season with more salt and pepper if desired.
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