Ingredients
Scale
For the Soup:
- 4 cups Yukon Gold potatoes, peeled and diced
- 3 cups Russet potatoes, peeled and diced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream or half-and-half
- 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg (optional, for warmth)
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
For Garnish:
- Fresh chives or parsley, chopped
- Shredded cheddar cheese
- Crumbled bacon (optional)
- Sour cream (optional)
Instructions
Step 1: Prepare the Ingredients
- Wash and Peel Potatoes: Wash Yukon Gold and Russet potatoes thoroughly. Peel the Russets for a smooth texture and leave the Yukon Gold skins on for added fiber (optional). Dice into 1/2-inch cubes.
- Soak Potatoes: Soak diced potatoes in cold water for 30 minutes to remove excess starch. Drain and pat dry.
Step 2: Sauté Aromatics
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
- Add the onion and celery, cooking until softened and fragrant, about 5 minutes.
- Stir in the garlic and sauté for an additional minute.
Step 3: Build the Base
- Add the potatoes, chicken stock, thyme, and a pinch of salt and pepper to the pot.
- Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Blend for Creaminess
- Remove about 1/3 of the potatoes and mash them with a fork or potato masher.
- Return the mashed potatoes to the pot to thicken the soup naturally.
- Stir in the cream, nutmeg, and Worcestershire sauce. Adjust seasoning with salt and pepper as needed.
Step 5: Serve and Garnish
- Ladle the soup into bowls and garnish with your choice of:
- Chopped chives or parsley
- Shredded cheddar cheese
- Crumbled bacon
- A dollop of sour cream
- Serve hot with crusty bread or a side salad for a complete meal.
Notes
Tips for Success
- Perfect Potatoes: Use Russets for creaminess and Yukon Golds for buttery chunks.
- Velvety Texture: Mash some of the potatoes for a natural thickener.
- Depth of Flavor: Add a splash of Worcestershire sauce or a sprinkle of nutmeg for extra warmth.
- Make Ahead: This soup stores well in the fridge for up to 3 days. Reheat gently to preserve the creamy texture.