Why You’ll Love The Best Potato Soup Recipe

I appreciate how this soup delivers deep flavor with simple ingredients. I like that it’s both creamy and chunky, giving it a perfect texture. It’s also easy for me to customize depending on what I have on hand, and it always turns out comforting and delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large onion diced
1/2 cup thinly sliced carrots
1 lb smoked turkey chopped
2 stalks celery diced
3 cloves garlic minced
8 potatoes peeled and cubed
4 cups chicken broth or enough to cover potatoes
3 Tablespoons butter
3 Tablespoons flour
1 cup heavy cream or half and half
1 Teaspoon dried tarragon
1/3 cup kale can use frozen thawed Kale as well, stems remove and chopped fine
Salt and pepper to taste

Directions

I start by cooking the chopped smoked turkey in a large Dutch oven until it’s nicely browned. I remove it and leave about 1/4 cup of the flavorful drippings in the pot.

I add the diced onion, celery, and carrots to the pot and cook them until they’re soft. Then I stir in the minced garlic and cook for another minute.

Next, I add the cubed potatoes and toss them well to coat in all the flavors. I let them sauté for a few minutes before adding the cooked smoked turkey back into the pot.

I pour in enough chicken broth to cover the potatoes, then cover and let everything simmer until the potatoes are tender.

In a separate saucepan, I melt the butter over medium heat and whisk in the flour. I cook this mixture for about 2 minutes to remove the raw flour taste. While whisking, I slowly pour in the cream and continue cooking until it thickens.

I stir in the tarragon and kale, then add this creamy mixture into the potato soup. Finally, I season with salt and pepper to taste and let everything blend together before serving.

Servings and Timing

I usually make this soup in about 45 minutes total, including prep and cooking time. This recipe typically yields around 6 servings, making it great for a family meal or leftovers.

Variations

I sometimes add shredded cheese for an extra creamy and cheesy version. If I want a thicker soup, I mash some of the potatoes directly in the pot. I also like adding a bit of smoked paprika or swapping kale with spinach for a different flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove, adding a splash of broth or cream if it thickens too much. I can also freeze it, though I find the texture is best when enjoyed fresh.

FAQs

Can I make this soup ahead of time?

I often make it ahead, and it tastes even better the next day.

Can I freeze potato soup?

I can freeze it, but I know the texture may change slightly due to the cream.

What potatoes work best?

I usually use russet potatoes because they break down nicely and thicken the soup.

Can I make it without the meat?

I can skip it and use butter or oil for a vegetarian version.

How do I thicken the soup more?

I mash some potatoes or add a bit more roux if I want it thicker.

Can I use milk instead of cream?

I can, but the soup won’t be as rich and creamy.

What can I substitute for kale?

I like using spinach or even leaving it out if I prefer.

How do I avoid a gluey texture?

I avoid overmixing and use the right type of potatoes.

Can I add cheese?

I often add shredded cheddar for extra flavor.

Is this soup gluten-free?

I can make it gluten-free by replacing the flour with a gluten-free alternative.

Conclusion

I love how this potato soup combines simple ingredients into something incredibly comforting and flavorful. It’s one of those recipes I turn to when I want a warm, satisfying meal that’s easy to make and always hits the spot.