What’s better than a bowl of regular potato soup? A warm, comforting bowl of homemade broth potato soup!
This broth potato soup is like a hug in a bowl – the kind of soup your grandmother would make on a cold day. It’s lighter than cream-based versions but still fills you up just right. Perfect for lunch or dinner, and even better the next day. If you think you’ll have leftovers for the week, trust me – this soup disappears faster than you’d expect.
Possible Ingredient Alternatives
Potatoes can be replaced with cauliflower florets for a lower-carb option. Use an equal amount of cauliflower and adjust cooking time as needed, as cauliflower cooks faster than potatoes. This substitution maintains a creamy texture while reducing the overall carbohydrate content of the soup.
Regular flour can be substituted with cornstarch or arrowroot powder for a gluten-free thickener. Use about half the amount of cornstarch or arrowroot compared to flour, and mix it with a small amount of cold liquid before adding to the soup to prevent clumping.
Cream or half-and-half can be replaced with unsweetened plant-based milk alternatives like almond, oat, or coconut milk for a dairy-free version. Choose a creamy variety and use an equal amount. Note that this may slightly alter the flavor profile, but will maintain the soup’s creamy consistency.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 15-20 g
- Fat: 40-50 g
- Carbohydrates: 100-110 g
Ingredients
- 1 ½ pounds potatoes, peeled and diced (680g, about 4 cups)
- 1 medium onion, diced (2 cups)
- 2 medium carrots, diced (1 cup)
- 2 celery stalks, diced (1 cup)
- 1 tablespoon minced garlic (around 3 to 4 cloves)
- 3 tablespoons butter or olive oil
- 1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons regular flour
- 4 cups chicken or vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup cream, half-and-half, sour cream, or plain yogurt
- 1 cup shredded cheese (optional, approx. 2 ounces)
- Optional for serving: chives or green onions, sour cream, crumbled cooked bacon, fried shallots, hot sauce
Step 1: Sauté the Vegetables
Melt the butter over medium heat in a large, heavy-bottomed pot, such as a Dutch oven.
Once the butter is melted, add the onions, carrots, and celery.
Cook the vegetables, stirring occasionally, until they begin to soften, which should take about 5 to 6 minutes.
Step 2: Add Aromatics and Seasonings
Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Cook everything while stirring for about 30 seconds to allow the aromatics and seasonings to release their flavors.
Step 3: Thicken the Base
Sprinkle the flour over the vegetables and stir continuously until the flour turns medium blonde in color, about 1 minute.
You should notice a toasty aroma, reminiscent of browned butter, indicating that the flour is cooked.
Step 4: Incorporate the Stock and Potatoes
Gradually whisk in 2 cups of the stock, ensuring that no lumps of flour remain, forming a thick mixture.
Pour in the remaining stock and whisk until smoothly blended.
Increase the heat to bring the mixture to a boil, then reduce it to a simmer.
Add the potatoes and bay leaf, then cook, partially covered, until the potatoes are fork-tender, about 20 minutes.
Step 5: Finish with Cream and Cheese
Reduce the heat to low, remove the bay leaf, and stir in the cream and cheese.
Taste the soup and adjust the seasoning with more salt and pepper if necessary.
This adds a rich and indulgent flavor to the soup.
Step 6: Serve and Finalize Texture
For a thicker and more blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes, and then stir them back into the soup.
Serve the soup hot, garnished with fresh herbs on top for a burst of color and freshness.
