The Ultimate Potato Soup Recipe: A Culinary Symphony

  • 2 pounds russet potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  1. In a large pot or Dutch oven over medium heat, melt 2 tablespoons of butter.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  5. Use an immersion blender or regular blender to puree the soup until smooth.
  6. Add the milk, heavy cream, parsley, salt, and pepper. Simmer for 5 minutes more.
  7. Serve hot with a sprinkling of cheese (optional).
  • Can I use a different type of potato? Yes, you can use any type of potato, but russets will give you the creamiest soup.
  • Can I make this soup ahead of time? Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
  • Can I make this soup vegetarian? Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth.
  • Can I add other vegetables to this soup? Yes, you can add other vegetables to this soup, such as carrots, celery, or peas.
  • Can I make this soup gluten-free? Yes, you can make this soup gluten-free by using gluten-free chicken broth and heavy cream.
  • KitchenAid KSM150PSER Artisan Series 5-Quart Stand Mixer
  • Crock-Pot SCCPMC600-S Smart-Pot 6-Quart Slow Cooker
  • Cuisinart CPT-180 Immersion Blender
  • Magic Bullet Blender
  • OXO Good Grips 9-Inch Immersion Blender

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