russet potato soup recipe

Written ByJenny Smyth Posted on
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The Best russet potato soup recipe

I’m so excited to share this russet potato soup recipe with you! As a busy mom of three, I’m always on the lookout for comforting and easy-to-make meals that my family will love.

This recipe has been a staple in our household for years, and it’s perfect for a weeknight dinner or a special occasion. The best part?

It’s incredibly easy to make and requires minimal ingredients. The creamy texture and rich flavor of the potatoes are simply divine, and I just know you’ll adore it as much as we do.

Plus, it’s packed with nutrients like potassium, fiber, and vitamins C and B6, making it a great choice for a healthy meal. The key to this recipe is using high-quality russet potatoes, which have a higher starch content than other varieties, resulting in a silky smooth soup.

To get the most flavor out of your potatoes, be sure to use chicken or vegetable broth instead of water. I also like to add some diced onion and garlic for extra depth of flavor.

Don’t be afraid to experiment with different herbs and spices to make the soup your own! One thing I’ve learned over the years is that this soup freezes beautifully, so feel free to make a big batch and store it in the freezer for future meals.

Creamy Russet Potato Soup

4.8 from 1930 votes

This hearty and comforting soup is made with tender russet potatoes, aromatic onions, and a rich, creamy base. It’s perfect for a cozy dinner on a cold day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 large russet potatoes, peeled and diced
1 large onion, chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
4 cups vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the chopped onions and cook until translucent, about 5 minutes.
3Add the minced garlic and cook for an additional 1 minute until fragrant.
4Stir in the flour to create a roux.
5Cook for 1-2 minutes, stirring constantly until the mixture is golden brown and the flour is fully incorporated.
6Gradually add the vegetable broth, stirring continuously to prevent lumps from forming.
7Bring the mixture to a boil over medium-high heat.
8Add the diced potatoes to the pot.
9Reduce the heat to medium, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
10Use an immersion blender to blend the soup until smooth.
11If you don’t have an immersion blender, carefully transfer the soup to a blender, blend until smooth, and then return it to the pot.
12Stir in the heavy cream, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
13Cook for an additional 5 minutes, stirring occasionally.
14Taste and adjust the seasoning if needed.
15If you prefer a thinner soup, add a little more broth or water.
16If you prefer a thicker soup, let it simmer uncovered for a few more minutes to reduce the liquid.

🔧Equipment

Large pot
Wooden spoon
Immersion blender or blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 1200mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 7g

📝Notes

Tips: You can garnish the soup with chopped chives or a dollop of sour cream before serving. For a spicier soup, add more cayenne pepper to taste.

Watch Video Of How Creamy Russet Potato Soup Works

This russet potato soup recipe is one of my go-to options when I need something comforting and delicious for my family. It’s perfect for weeknight dinners or special occasions like holiday gatherings.

The best part? It freezes beautifully, making it an excellent option for meal prep or last-minute lunches at work.

Simply thaw overnight in the fridge before reheating with some additional broth or cream if desired.

❓ Frequently Asked Questions About Creamy Russet Potato Soup

Q1: What type of potatoes should I use for this recipe?

Russet potatoes are the best choice for this recipe due to their high starch content, which results in a silky smooth soup.

Q2: Can I use other types of broth instead of chicken or vegetable broth?

Yes, you can use beef or pork broth if you prefer a heartier flavor. However, keep in mind that these broths may have added salt, so adjust your seasoning accordingly.

Q3: How do I prevent the soup from becoming too thick?

To prevent the soup from becoming too thick, be sure to add enough liquid when cooking the potatoes. If you find that the soup has thickened too much after refrigeration or freezing, simply add a little more broth or water before reheating.

Q4: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply sauté the onion and garlic in a pan before adding them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or until the potatoes are tender.

Q5: Is it okay to leave out the garlic?

No, garlic adds depth of flavor to this recipe. However, if you’re not a fan of garlic or have dietary restrictions, feel free to omit it altogether.

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