Golden Potato Soup

Creamy, comforting, and irresistibly flavorful, Golden Potato Soup is the perfect recipe for a cozy night in! Featuring silky golden potatoes as the star ingredient, this soup achieves its velvety texture with the help of sautéed onions, carrots, and celery, simmered to perfection in a rich chicken or vegetable stock. Enhanced with fragrant garlic, fresh thyme, and a hint of heavy cream, this hearty dish is pure decadence in a bowl. Top it off with optional garnishes like shredded cheddar cheese, crispy bacon bits, or vibrant green onions for an extra pop of flavor and texture. Ready in just 45 minutes and ideal for serving a crowd, this easy potato soup recipe is a soul-warming favorite you'll make on repeat. Perfect for weeknight dinners or a comforting lunch, this recipe is designed to be simple, delicious, and unforgettable.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 medium-sized golden potatoes
• 2 tablespoons unsalted butter
• 1 medium-sized, diced yellow onion
• 2 medium-sized, peeled and chopped carrot
• 2 chopped celery stalk
• 3 cloves, minced garlic
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 sprigs fresh thyme
• 1 whole bay leaf
• 1 cup shredded cheddar cheese (optional, for garnish)
• 2 tablespoons chopped green onions (optional, for garnish)
• 0.25 cup crispy bacon bits (optional, for garnish)

Directions

Step 1

Peel the golden potatoes and cut them into 1-inch cubes. Set aside.

Step 2

Heat the butter in a large pot over medium heat until melted.

Step 3

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the cubed potatoes, chicken or vegetable stock, salt, pepper, thyme sprigs, and bay leaf to the pot. Bring everything to a boil.

Step 6

Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the potatoes are very tender.

Step 7

Remove the thyme sprigs and bay leaf from the pot.

Step 8

Use an immersion blender to blend the soup until smooth. If using a regular blender, work in batches to avoid overfilling and blend until creamy.

Step 9

Stir in the heavy cream and let the soup warm through over low heat for 3-5 minutes. Adjust the seasoning with more salt and pepper if needed.

Step 10

Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and crispy bacon bits if desired. Serve hot.

Nutrition Facts

Serving size	2641.7 grams (2641.7g)

Amount per serving	% Daily Value*
Calories	2720

Total Fat 168.80g	216%
Saturated Fat 95.00g	475%
Polyunsaturated Fat 0.00g
Cholesterol 464mg	155%
Sodium 7779mg	338%
Total Carbohydrate 217.10g	79%
Dietary Fiber 24.20g	86%
Total Sugars 22.30g
Protein 72.90g	146%

Vitamin D 24IU	120%
Calcium 1020mg	78%
Iron 11mg	61%
Potassium 4609mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 10.9%

Carbs: 32.4%