Potato soup, in its most basic form, is a simple yet soul-soothing dish that never fails to deliver on flavor. Whether you’re looking to warm up on a chilly day, serve a hearty meal to your family, or make a dish that can stretch to feed a crowd, potato soup fits the bill. The beauty of this recipe lies in its versatility. It’s rich, creamy, and incredibly satisfying while also being easy to adapt to different tastes.
Now, making a big batch of potato soup allows you to have leftovers for several days, or you can freeze some for later. The soup itself is super customizable, so if you’re looking to change things up or make it a little more extravagant, you can easily do so without sacrificing its comforting nature.
Ready to make some potato soup magic happen? Let’s get into the details!
Potato Soup Big Batch Recipe
This recipe makes a big, hearty pot of potato soup, perfect for a family gathering, potluck, or meal prep. We’re going for a smooth, creamy texture with a perfect balance of savory, buttery goodness. Here’s what you’ll need.
Ingredients Needed
To make a big batch of potato soup, you’ll need the following:
-
6 medium russet potatoes (peeled and diced)
Russets are the best choice for a creamy texture. They break down nicely and add a soft, velvety feel to the soup.
-
1 medium onion (diced)
Onions bring sweetness and depth to the base of the soup, enhancing the savory flavors of the potatoes.
-
4 cloves garlic (minced)
Garlic is a must for that fragrant, aromatic undertone that blends so beautifully with potatoes.
-
6 Cups Chicken Broth
For depth and richness, chicken broth adds a savory foundation that really ties the soup together. You can use vegetable broth if you prefer a vegetarian version.
-
2 Cups Heavy Cream
This is where the magic happens. Heavy cream makes the soup luscious and smooth, creating that dreamy texture.
-
4 Tbsp Butter
Butter gives the soup that classic, velvety richness that’s absolutely essential.
-
1 Tsp Dried Thyme
A subtle herb that complements the potatoes, bringing a touch of earthiness to the dish.
-
1 tsp salt (or to taste)
Salt is essential for bringing out all the flavors in the soup. Adjust to your taste preferences.
-
1/2 Tsp Black Pepper
Black pepper provides just the right amount of kick without overpowering the dish.
-
1/2 cup shredded cheddar cheese (optional, for garnish)
This is optional, but I definitely recommend it! It adds a gooey, melty finish that elevates the entire soup.
-
1/2 cup sour cream (optional, for garnish)
A dollop of sour cream adds tang and balances out the richness of the soup beautifully.
Cooking Instructions
Now, let’s get into the steps! You’ll want to follow these instructions closely to ensure your soup turns out perfectly smooth, creamy, and flavorful.
-
Prepare The Potatoes
- Peel the potatoes and dice them into roughly equal pieces (about 1-inch cubes). This will help them cook evenly and make it easier to blend the soup later.
-
Cook The Aromatics
- In a large stockpot or Dutch oven, melt the butter over medium heat. Add the diced onions and sauté until softened and translucent (about 5 minutes).
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
-
Add The Potatoes And Broth
- Toss the diced potatoes into the pot, stirring to combine with the onions and garlic.
- Pour in the chicken broth and bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium-low and let the potatoes simmer for 15-20 minutes, or until they are fork-tender.
-
Blend The Soup
- Once the potatoes are soft, use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender-just be careful with hot liquids!
-
Add The Cream And Seasonings
- Stir in the heavy cream, thyme, salt, and black pepper. Continue to cook on low for another 5 minutes, stirring occasionally. Taste and adjust seasoning as needed.
-
Serve And Garnish
- Ladle the soup into bowls and garnish with shredded cheddar cheese and a dollop of sour cream, if desired. You can also sprinkle some fresh herbs (like parsley or chives) for added color and freshness.
Ingredient Insights
Let’s take a closer look at some of the key ingredients:
- Russet Potatoes: These starchy potatoes are perfect for soups because they break down easily and help create that thick, creamy consistency we love. Other potatoes, like Yukon Golds, are waxier and might not give you the same texture.
- Heavy Cream: The cream is what really gives this potato soup its signature silky texture. If you’re looking to lighten it up, you can substitute part of the heavy cream with milk or half-and-half, but the soup won’t be as rich.
- Butter: A combination of butter and cream gives this soup that indulgent, velvety mouthfeel. It’s worth using real butter for the best flavor!
- Chicken Broth: Broth is the backbone of the soup, infusing it with flavor. If you’re going for a vegetarian version, vegetable broth is an excellent substitute, and you can also go for low-sodium broth if you’re watching your salt intake.
Expert Tips
- For a chunkier soup: If you prefer a bit more texture, don’t blend the entire batch. Leave some of the potatoes unblended, and you’ll have a perfect balance of smooth and chunky elements.
- Make ahead: This soup actually gets better the next day! The flavors have time to meld together, so it’s a great dish to make ahead for meal prepping or leftovers. You can also freeze it for up to 3 months-just let it cool completely before storing it in an airtight container.
- Don’t skip the seasoning: The thyme, garlic, salt, and pepper really help elevate the dish. If you don’t have thyme, rosemary or sage can be a great alternative.
- Boost the flavor: For extra depth, try sautéing the onions in a little bit of olive oil and a pinch of sugar. This caramelizes the onions and gives the soup a sweet, savory flavor.
Recipe Variations
Potato soup is one of those recipes that you can easily customize to your liking. Here are some fun variations to consider:
-
Cheesy Bacon Potato Soup
Add crispy bacon bits and extra shredded cheese (cheddar, Gruyère, or mozzarella) to the soup for a decadent twist.
-
Loaded Baked Potato Soup
Top the soup with classic baked potato toppings like green onions, crispy bacon, and sour cream for a ’loaded’ version.
-
Vegan Potato Soup
For a dairy-free version, swap the butter for olive oil and the heavy cream for coconut milk or a non-dairy cream. Use vegetable broth instead of chicken broth for the base.
-
Spicy Potato Soup
Add a little heat by stirring in some diced jalapeños or a pinch of cayenne pepper. A dash of hot sauce would also do the trick.
-
Herb-Infused Potato Soup
If you’re a fan of fresh herbs, try adding rosemary, bay leaves, or a few sprigs of thyme to the broth for an herby infusion. Remove the herbs before serving.
Final Words
This big-batch potato soup recipe is a true crowd-pleaser that can be easily adapted to suit your preferences. Whether you like it creamy and smooth or a bit more textured with chunks of potato, there’s no wrong way to make it. Plus, it’s a perfect base to experiment with toppings and variations.
FAQs
What Ingredients Do I Need For A Big Batch Of Potato Soup?
For a big batch of potato soup, you will typically need potatoes, onions, garlic, chicken or vegetable broth, heavy cream or milk, butter, salt, pepper, and seasonings like thyme or bay leaves. You can also add optional ingredients like bacon, cheddar cheese, green onions, or sour cream for garnish.
How Many Servings Does A Big Batch Of Potato Soup Make?
A big batch of potato soup usually yields around 12 to 16 servings, depending on the portion size and the recipe’s exact ingredients. This can vary based on how much broth or cream is added to the soup.
Can I Make Potato Soup Ahead Of Time For A Big Batch?
Yes, potato soup can be made ahead of time. In fact, it often tastes better the next day as the flavors have had time to meld. You can store the soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.
How Do I Store Leftover Potato Soup From A Big Batch?
Leftover potato soup can be stored in the refrigerator in an airtight container for up to 3 days. For longer storage, freeze the soup in a freezer-safe container or bag for up to 3 months. When reheating, add a little extra liquid (broth or milk) if it has thickened.
Can I Use A Slow Cooker To Make A Big Batch Of Potato Soup?
Yes, you can make a big batch of potato soup in a slow cooker. Simply add the potatoes, broth, onions, garlic, and seasonings to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cream and butter towards the end of cooking to avoid curdling.
How Do I Thicken Potato Soup For A Big Batch?
To thicken potato soup, you can mash some of the potatoes directly in the pot or use an immersion blender to blend part of the soup until smooth. Alternatively, you can make a roux (a mixture of butter and flour) and stir it into the soup to achieve the desired thickness.
What Potatoes Are Best For Making A Big Batch Of Potato Soup?
Russet potatoes are the best choice for potato soup as they break down easily and give the soup a creamy texture. Yukon Gold potatoes are also a good option for a slightly buttery flavor and smoother texture. Avoid waxy potatoes like red or new potatoes, as they hold their shape too well and don’t contribute to the creamy consistency.
Can I Make A Big Batch Of Potato Soup Without Cream Or Dairy?
Yes, you can make a dairy-free potato soup by using non-dairy milk (like almond or coconut milk) and olive oil instead of butter. You can also use dairy-free alternatives for cheese or sour cream, or simply omit them altogether and rely on the rich flavor of the potatoes and seasonings.
What Are Some Variations Of Potato Soup That Work For A Big Batch?
Some popular variations for a big batch of potato soup include adding bacon, sausage, or chicken for protein, stirring in cheese for extra richness, or using leeks and celery for additional flavor. You can also make it spicy by adding jalapeños or a dash of hot sauce, or use herbs like rosemary and thyme to add depth.
How Can I Make Potato Soup Spicier In A Big Batch?
To make potato soup spicier, you can add ingredients like chopped jalapeños, hot sauce, cayenne pepper, or red pepper flakes. If you want a deeper level of spice, consider adding smoked paprika or a pinch of chipotle powder for a smoky heat.