Traditional Potato Soup
A proper potato soup is less about the cream and more about the texture of the potatoes themselves. You want the broth to be rich enough to coat a spoon, with soft, tender chunks of potato scattered throughout.
Mind the simmer
Use a heavy-bottomed pot to prevent the potato starch from scorching at the bottom while the soup thickens. Keep the heat low once the liquid is added to maintain a gentle bubble.
- Heavy-bottomed Dutch oven
- Potato masher
- Chef's knife
- Wooden spoon
What goes in.
- 8 slicesthick-cut bacon, diced
- 1 largeyellow onion, diced
- 2 stalkscelery, finely diced
- 3 lbrusset potatoes, peeled and cut into 1/2-inch cubes
- 4 cupschicken or vegetable stock
- 1 cupheavy cream
- 1 tbspfresh thyme leaves
- to tastekosher salt and cracked black pepper
Mashing in-pot
Once the potatoes are tender, take a potato masher directly to about one-third of the pot. This releases the internal starch into the broth, thickening the soup naturally.
The method.
Render the bacon
Place the bacon in the cold Dutch oven over medium heat. Cook until the fat has rendered and the edges are crisp. Remove the bacon with a slotted spoon, leaving the fat in the pot.
Aromatics
Add the onion and celery to the bacon fat. Sauté until the onions are soft and translucent, about 8 minutes.
Simmer
Add the cubed potatoes, thyme, and stock. Bring to a boil, then reduce to a low simmer. Cover partially and cook until the potatoes are fork-tender, roughly 25 minutes.
Thicken
Use the masher to crush a portion of the potatoes against the side of the pot until the soup reaches your desired consistency. Stir in the cream and return the bacon to the pot.
Season
Simmer for another 5 minutes to combine flavors. Taste and adjust salt and pepper.
Other turns to take.
Leek and Chive
Replace the onion with two cleaned, thinly sliced leeks and garnish with a handful of fresh snipped chives.
Sharp Cheddar Finish
Stir in 4 ounces of grated sharp cheddar at the very end, removing the pot from the heat immediately to prevent the cheese from breaking.
When it doesn't go to plan.
Use Russet potatoes specifically; their high starch content is essential for a smooth, thick soup.
If the soup becomes too thick after sitting, add a splash of warm stock to loosen it before reheating.
Do not over-mash; you want to keep some distinct cubes for texture.
The ones that keep coming up.
Can I use milk instead of heavy cream?
You can, but the soup will be thinner and less rich. If you use milk, consider whisking in a teaspoon of cornstarch before adding it to prevent curdling.
Why did my soup turn out grainy?
Graininess usually happens if the potatoes are boiled too hard or if they are over-mashed, releasing too much starch too quickly. Keep the heat at a steady, low simmer.
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