Homestyle Potato Soup (8oz) Recipe

Prep and sweat aromatics

In a large heavy-bottomed pot over medium heat, melt the butter. Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until the onion is translucent and vegetables have softened, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux. The mixture should be slightly pasty and coat the vegetables.

Add liquids and potatoes

Slowly pour in 1 cup of the chicken broth while stirring to loosen the roux, then add the remaining 3 cups of broth. Add the cubed potatoes, bay leaf, dried thyme, kosher salt, and black pepper. Increase heat to bring the pot to a gentle boil, then reduce to a simmer.

Simmer until tender

Simmer uncovered, stirring occasionally, until the potatoes are very tender and beginning to break down, about 15–20 minutes depending on cube size.

Finish with dairy and adjust texture

Remove and discard the bay leaf. For a chunkier soup: use a potato masher to mash about half of the potatoes against the side of the pot to thicken. For a smoother soup: use an immersion blender to purée about half to two-thirds of the soup to desired consistency (do not over-blend—leave some chunks). Stir in the whole milk and the half-and-half (or cream) and heat gently until warmed through but not boiling. Taste and adjust seasoning with additional salt and pepper if needed.

If using bacon and cheese: fold in about half of the grated cheddar into the hot soup so it melts through, reserving some for topping. Stir in crumbled cooked bacon (reserve some for garnish) if desired. Ladle soup into bowls and top with remaining cheddar, reserved bacon, sliced green onions, and chopped chives. Add a dash of hot sauce to individual bowls if using.

To store: cool to room temperature, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if it has thickened.