Name: Best Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 4 tbsp. unsalted butter -; 1 large yellow onion, chopped -; 2 stalks celery, chopped -; 3 cloves garlic, finely chopped -; 1 tsp. dried thyme -; Kosher salt -; 6 medium russet potatoes (about 3 1/2 lb. total), peeled, cut into 1/2" cubes -; 6 c. low-sodium vegetable or chicken broth -; 1 c. half-and-half -; 6 oz. shredded smoked Gouda -; Sliced chives, for serving -; Freshly ground black pepper -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Best Potato Soup

1. 4 tbsp. unsalted butter -

2. 1 large yellow onion, chopped -

3. 2 stalks celery, chopped -

4. 3 cloves garlic, finely chopped -

5. 1 tsp. dried thyme -

6. Kosher salt -

7. 6 medium russet potatoes (about 3 1/2 lb. total), peeled, cut into 1/2" cubes -

8. 6 c. low-sodium vegetable or chicken broth -

9. 1 c. half-and-half -

10. 6 oz. shredded smoked Gouda -

11. Sliced chives, for serving -

12. Freshly ground black pepper -

How to cook deliciously - Best Potato Soup

1. Stage

In a large (at least 6-qt.) pot over medium heat, melt butter. Add onion and celery and cook, stirring occasionally, until very tender and translucent, about 10 minutes. Add garlic and thyme; season with salt. Cook, stirring occasionally, until fragrant, 2 to 3 minutes more. Add potatoes and stir to combine. Stir in broth and increase heat to high. Bring to a boil and cook, stirring occasionally, until potatoes are tender, 5 to 7 minutes.

2. Stage

Reduce heat to medium-low. Using a ladle, transfer about 4 c. potato mixture and broth to a blender. Partially cover or vent lid and blend until smooth. Return to pot, stirring to incorporate. Add half-and-half and bring to a simmer. Cook, stirring occasionally to ensure soup isn’t scorching bottom of pot, until slightly thickened, 12 to 15 minutes.

3. Stage

Stir in Gouda until melted; season with salt.

4. Stage

Divide soup among bowls. Top with chives and a few grinds of pepper.