If there’s one dish that can offer comfort on a cold day, it’s potato soup. But let’s elevate it a bit! We’re talking about a Potato Soup with Chicken Stock recipe that combines the creamy, smooth texture of potatoes with the savory depth that only a good chicken stock can bring. This soup isn’t just delicious, but it’s also incredibly versatile. You can tailor it to your liking, whether you want it extra creamy, chunky, or with a few added garnishes to take it over the top.
This hearty bowl of goodness is the kind of meal you can make on a lazy weekend, or when you’re craving something cozy to wind down with. You don’t need to be a culinary expert to whip this up either-just a few simple ingredients, a bit of patience, and you’re set to enjoy a rich and comforting dish that’ll make your taste buds dance. So let’s dive into the recipe and break it down step by step.
Potato Soup With Chicken Stock Recipe
This creamy and savory potato soup uses chicken stock as its base, infusing the dish with layers of flavor. Paired with soft, tender potatoes and finished off with a touch of cream and seasonings, it’s everything you want in a soup. The chicken stock adds an unexpected richness that takes the soup beyond the usual potato-only versions.
Ingredients Needed
Before we start cooking, let’s gather everything you’ll need:
- 4 large potatoes (Yukon Gold or Russet work best for this recipe)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken stock (preferably homemade or low-sodium)
- 2 tablespoons butter (for that velvety richness)
- 1 cup heavy cream (to add a touch of indulgence)
- Salt and pepper (to taste, don’t forget to season generously)
- 1 teaspoon dried thyme (for a warm, earthy flavor)
- 1 teaspoon smoked paprika (optional, for a subtle smokiness)
- 1 tablespoon olive oil (for sautéing the onions and garlic)
- 1/2 cup shredded cheddar cheese (optional but recommended for added creaminess and flavor)
- 1/4 cup chopped fresh chives or green onions (for garnish, optional but adds color and freshness)
Cooking Instructions
Now, let’s get down to business! Follow these steps to make the perfect potato soup:
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Prepare The Ingredients
- Peel and dice your potatoes into bite-sized cubes. The size of the cubes can vary, but make sure they’re even so they cook at the same rate.
- Chop your onion and mince the garlic. Having everything prepped before you start cooking makes the process smoother.
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Sauté The Onion And Garlic
- In a large pot, heat the olive oil over medium heat. Once hot, toss in the chopped onion and cook for about 4-5 minutes, until it softens and becomes translucent.
- Add the minced garlic and sauté for another 30 seconds until fragrant. Be careful not to burn it!
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Cook The Potatoes
- Add the diced potatoes to the pot and stir them around to coat them with the oil and aromatics.
- Pour in the chicken stock, ensuring the potatoes are fully submerged. Bring the mixture to a simmer over medium-high heat.
- Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
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Blend The Soup (Optional)
- For a smoother, creamier texture, you can blend part of the soup. Use an immersion blender right in the pot, or transfer about half of the soup to a blender and puree it, then return it to the pot.
- If you prefer a chunkier soup, skip the blending step or just mash a few of the potatoes with a potato masher.
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Add The Cream And Seasonings
- Stir in the heavy cream, dried thyme, smoked paprika (if using), salt, and pepper. Bring the soup back to a gentle simmer and let everything marry together for another 5-10 minutes.
- Taste and adjust seasoning if needed-this is where you can really make the soup your own!
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Finish And Serve
- Ladle the soup into bowls, and if you like, sprinkle with shredded cheddar cheese and fresh chives or green onions for a burst of flavor and color.
Ingredient Insights
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Potatoes
- The heart of this soup. Yukon Golds are a top pick because of their buttery texture, but Russets can be used for a fluffier, starchy base. The potato variety you choose can subtly affect the final texture, so it’s a fun element to experiment with!
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Chicken Stock
- Chicken stock is a game-changer in this recipe. It adds a deep umami flavor that elevates the dish far beyond the basic potato soup. If you have homemade stock, even better-it’ll add a richness you can’t replicate with store-bought. If you’re using store-bought, go for a low-sodium version so you have more control over the seasoning.
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Heavy Cream
- The cream makes the soup luxuriously smooth and rich. If you want to cut down on calories, you could substitute with half-and-half or even milk, but the texture and flavor won’t be quite as indulgent.
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Herbs And Spices
- Thyme is a classic herb that pairs beautifully with potatoes, bringing a subtle earthiness. The smoked paprika adds a layer of smokiness, making the soup more complex. Don’t skip these-it’s the little details that make the soup sing.
Expert Tips
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Don’t Overcook The Potatoes
- The potatoes need to be tender, but not falling apart. If you overcook them, the soup can become too starchy and thick. Keep an eye on them after the 20-minute mark.
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Blend Carefully
- If you’re blending, make sure you don’t over-blend! You want some chunks for texture. It’s about finding the right balance between smoothness and chunkiness.
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Season Gradually
- Seasoning is key! Adding salt and pepper at different stages (to the onions, potatoes, and finished soup) allows the flavors to build in layers.
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Use A High-Quality Stock
- A great stock can make a good soup great. Homemade stock is ideal, but if you’re using store-bought, look for one with fewer additives.
Recipe Variations
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Vegan Option
- Swap the butter and heavy cream for plant-based alternatives like olive oil and coconut milk. Use vegetable stock instead of chicken stock. You won’t miss the dairy, and the coconut milk adds an unexpected richness.
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Cheesy Potato Soup
- Add more cheese (cheddar, Gruyère, or even Parmesan) into the soup for an even more indulgent version. You can melt it in during the final simmering stage or top each bowl with a generous helping.
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Bacon-Topped Potato Soup
- Fry up some crispy bacon and crumble it over the top of the soup for a salty, smoky kick. It adds texture and a punch of flavor.
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Spicy Version
- Add a bit of heat by stirring in some diced jalapeños or a dash of cayenne pepper. It’ll give the soup a nice contrast to the creamy potatoes.
Final Words
Potato soup is one of those dishes that always feels like a warm hug. The richness of the chicken stock pairs so perfectly with the humble potatoes, creating a bowl that’s comforting and satisfying. Whether you’re making this for a weeknight dinner or preparing it to impress guests, this recipe is guaranteed to hit the spot. Plus, you can adjust it based on what’s in your pantry, making it as simple or as extravagant as you like.
FAQs
What Are The Basic Ingredients For Potato Soup With Chicken Stock?
The basic ingredients for potato soup with chicken stock include potatoes, chicken stock, onions, garlic, butter, cream or milk, salt, and pepper. Some variations may also include celery, carrots, or herbs like thyme or rosemary.
Can I Use Store-bought Chicken Stock For Potato Soup?
Yes, you can use store-bought chicken stock for convenience. Opt for low-sodium versions to better control the soup’s salt content, or make your own homemade chicken stock for a richer flavor.
How Do I Make Potato Soup With Chicken Stock Thicker?
To thicken potato soup with chicken stock, you can mash some of the potatoes directly in the pot, or use a hand blender to blend a portion of the soup. Alternatively, you can create a roux by cooking equal parts butter and flour and adding it to the soup.
Can I Make Potato Soup With Chicken Stock Ahead Of Time?
Yes, potato soup with chicken stock can be made ahead of time. In fact, the flavors tend to develop even more as it sits. Store the soup in an airtight container in the refrigerator for up to 3-4 days, or freeze it for longer storage.
What Type Of Potatoes Work Best In Potato Soup?
Waxy potatoes like Yukon Gold or red potatoes are ideal for potato soup, as they hold their shape when cooked. Russet potatoes can also be used but tend to break down more, making the soup creamier.
Can I Make Potato Soup With Chicken Stock Vegetarian?
Yes, you can make a vegetarian version by substituting the chicken stock with vegetable stock and omitting any meat-based additions. You can also use plant-based butter and cream or milk alternatives.
How Long Should I Cook Potato Soup With Chicken Stock?
Cook the potato soup for about 20-30 minutes after adding the potatoes, until the potatoes are tender. Be sure to check the soup frequently, as overcooking the potatoes can result in a mushy texture.
Can I Add Meat To My Potato Soup With Chicken Stock?
Yes, you can add meats like bacon, ham, or even chicken for added flavor. Cook the meat separately and add it to the soup at the end of the cooking process to avoid overcooking the meat.
Should I Peel The Potatoes For Potato Soup With Chicken Stock?
Peeling the potatoes is optional. Leaving the skins on can add texture and extra nutrients to the soup. However, if you prefer a smoother soup, you can peel the potatoes before cooking.
Can I Use A Slow Cooker To Make Potato Soup With Chicken Stock?
Yes, you can use a slow cooker to make potato soup. Combine the ingredients in the slow cooker, cook on low for 6-8 hours or on high for 3-4 hours, and finish by adding cream or milk for richness toward the end of the cooking process.