The potato is one of my all-time food groups. I know that is like calling Texas its own state, but isn’t it? In all seriousness, I would eat some form of potato everyday if I could get away with it in a healthy diet. Not that their nutritional value is totally bad, but they do have a high percentage of carbohydrates and calories that my body likes to hold onto, unfortunately. Up to this point, I have not found a potato recipe that I did not like. So, this soup has to be one of my favorites because I love potatoes and really only love the wintertime to be able to make this recipe!
I like the creaminess of this soup and one of the ways that I make that happen is by using Yukon gold potatoes instead of russet potatoes. If you have russets on hand and prefer those type of potatoes, then by all means use them! The outcome of the recipe will be the same with some very minor texture changes which really all depends on the mouth of the beholder.
Also, depending on what taste you are looking for depends on whether you will want to use the poultry seasoning or not. If you don’t have it on hand, then totally omit it, but if you have any of the spices that are in the poultry seasoning – use them! Add a little bit and then taste your soup. Enhancing your soup with some dried herbs can make a difference. Just remember that a little bit goes a long way! (Here is a recipe for poultry seasoning if you want to make your own at home!)
Another thing I love about this recipe is the toppings that you can add when you fill up a bowl of this yummy soup for yourself. I actually LOVE recipes that require interaction with toppings and this one of those recipes. I serve this soup with crispy bacon bits, sour cream, shredded cheese, and green onions. While the potato soup can hold its own, the toppings enhance the flavor for me on so many levels and are easy to prep. I dice up a few pieces of bacon and fry them in few a minutes and green onions only take a minute to cut up. Definitely worth the extra effort!
- 1 T olive oil
- 2 stalks of celery, diced
- 1 onion, diced
- 2 carrots, peeled and diced
- 4 large potatoes, peeled and large cubes
- 6 cups of chicken stock
- 1 T poultry seasoning (optional)
- 2 cups of heavy cream
- 1 T salt
- 1 T pepper
- Put stockpot on the burner and add olive oil.
- Add celery, onion, and carrots to the oil on medium heat and cook until the veggie are soft and fragrant around 4-5 minutes.
- Place the potatoes into the pot with the other vegetables and immediately pour the chicken stock on top.
- Bring the chicken stock to a boil and cook on medium heat for 20 minutes.
- Pour in the heavy cream and season with salt and pepper.
- Using a blender, or an immersion blender, blend up the soup in batches if applicable.
- Taste again to make sure the soup is seasoned properly.
- Ladle into bowls and garnish with crispy bacon bits, sour cream, shredded cheese, and green onions.
Try my recipe and comment on what you think! I’d love your feedback.