Best Potato Soup Loaded (Print Version)
Creamy Yukon gold potatoes with herbs, finished with savory toppings for a warming bowlful.
# Ingredients:
→ Soup Base
01 -
2 tablespoons butter or olive oil
02 -
1 leek or small white onion, chopped
03 -
3-4 cloves garlic, minced
04 -
1 tablespoon fresh rosemary, minced (or fresh sage or thyme)
05 -
1.5 pounds Yukon gold potatoes, cut into pieces (or peeled russet potatoes)
06 -
3 cups chicken stock or vegetable broth
07 -
1 teaspoon salt
08 -
0.5 teaspoon black pepper
09 -
1 cup whole milk or cream (plant-based milk optional)
10 -
0.5 cup Greek yogurt or sour cream
→ Toppings
11 -
Crispy bacon crumbles (turkey bacon, coconut bacon, or tofu bacon optional)
12 -
Greek yogurt, sour cream, or vegan sour cream
13 -
Grated sharp cheddar cheese
14 -
Scallions, green onions, or chives
# Steps:
01 -
Prepare your chosen toppings (crispy bacon, Greek yogurt, cheese, scallions) and set them aside. Refrigerate if preparing ahead.
02 -
In a heavy pot or Dutch oven, sauté the chopped leeks or onions with butter or olive oil over medium heat until tender, approximately 6 minutes. Add garlic and rosemary, stirring for 1 minute.
03 -
Add potatoes, salt, pepper, and broth to the pot. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until potatoes are fork-tender.
04 -
Add milk or cream. Use an immersion blender to pulse the soup until mostly smooth, avoiding over-blending to prevent a gluey texture. Alternatively, blend in small batches using a standard blender, ensuring not to overfill with hot liquid and covering the lid securely with a towel.
05 -
Reheat the soup, if necessary. Stir in Greek yogurt or sour cream until well combined. Serve hot with prepared toppings.
# Helpful Notes:
01 -
Avoid over-blending the potatoes to maintain an ideal texture.
02 -
For a vegan version, substitute plant-based milk and sour cream.
03 -
Blending hot liquids in batches is safer than filling a blender to its capacity.