Ingredients
Main ingredients
- 2 pounds Yukon Gold or russet potatoes
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon dried thyme
- ¾ teaspoon salt, plus more as needed
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked or sweet paprika, optional
Optional toppings
- Additional butter
- Shredded cheddar cheese
- Chopped fresh chives
- Cooked and crumbled bacon
- Sour cream
- Sliced green onions
- Fresh parsley
- Croutons
- Extra black pepper
Ingredient Notes
Potatoes
Yukon Gold potatoes are an excellent choice because they have a naturally creamy texture and hold their shape reasonably well.
Russet potatoes contain more starch and break down more easily, producing a thicker soup. You can use one variety or combine the two.
Waxy potatoes, such as red potatoes, remain firmer but may not thicken the soup as effectively.
Butter
Butter adds flavour and combines with flour to create the base of the thickened broth. Unsalted butter gives you greater control over the final seasoning.
Onion and celery
These vegetables create a savoury background without distracting from the potatoes. Dice them finely so they soften quickly and blend into the soup.
Garlic
Two cloves add gentle flavour. Avoid allowing the garlic to brown because burnt garlic can make the entire pot taste bitter.
Flour
The flour creates a roux with the butter, helping the broth remain creamy and cohesive.
If you need a gluten-free version, omit the flour and thicken the finished soup with additional mashed potatoes or a cornstarch slurry.
Broth
Low-sodium broth is best because the soup becomes more concentrated as it simmers. Both chicken and vegetable broth work well.
Choose vegetable broth to make the soup vegetarian.
Whole milk and cream
Whole milk makes the soup creamy without becoming too rich. A smaller amount of heavy cream provides a luxurious finish.
Half-and-half can replace both ingredients. Lower-fat milk may be used, but it will produce a thinner result and can be more likely to separate if boiled aggressively.