A trip down memory lane! My mother always made this potato soup whenever school closed because the Texas highways had just a touch of ice—and the whole state shut down. Those days were pure magic: running outside to play in the snow, coming back in every ten minutes to thaw out, and being greeted by the comforting aroma of soup simmering on the stove. No matter how fierce the snowball fight or sibling squabble, it didn’t matter—because that warm, creamy potato soup had a way of making everything better.
Ingredients
- 4 large russet or Yukon gold potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper to taste
- Optional toppings: shredded cheese, crumbled bacon, chives, or sour cream
Instructions
- Sauté aromatics: In a large pot, heat olive oil and butter. Add onion, carrots, and celery; cook until softened (about 5 minutes). Stir in garlic.
- Add potatoes & broth: Toss in diced potatoes, thyme, bay leaf, and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (15–20 minutes).
- Leave it chunky or blend for creaminess: Remove bay leaf. Use an immersion blender to puree part of the soup until creamy, leaving some chunks for texture.
- Finish with cream: Stir in heavy cream. Simmer gently for 5 minutes. Adjust seasoning with salt and pepper.
- Serve & garnish: Ladle into bowls and top with cheese, bacon, chives, or a dollop of sour cream.
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