Ingredients
- 4 tbsp unsalted butter (or 2 tbsp butter + 2 tbsp olive oil)
- 1 large yellow onion, finely chopped (about 1½ cups)
- 1 small leek, white & light green only, cleaned and thinly sliced (optional but traditional)
- 2 cloves garlic, minced
- 2 lb potatoes (Yukon Gold or Russet), peeled and ½-inch diced (about 6 cups)
- 4 cups low-sodium chicken or vegetable broth
- 1 bay leaf
- ½ tsp dried thyme (or 1½ tsp fresh, chopped)
- 1 cup whole milk (room temp)
- ½ cup heavy cream or 12 oz evaporated milk
- ½–¾ tsp white pepper or black pepper, to taste
- 1–1½ tsp kosher salt, to taste
- ¼ cup sour cream (optional, off heat)
- 2 tbsp chopped fresh parsley or chives, for serving
- 4 slices bacon, cooked crisp & crumbled (optional)
- 1 cup grated Irish cheddar (optional)
- 1 cup diced cooked ham (ensure 165°F when reheated, optional)
- extra herbs; brown bread, for serving (optional)
Equipment
- Dutch oven or soup pot (5–6 qt)
- immersion blender preferred
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- fine mesh strainer optional for extra silky texture
Method
- In a large pot, melt butter over medium heat. Add onion (and leek, if using) with a pinch of salt; cook until soft and sweet, 6–8 minutes. Stir in garlic 30 seconds.
- Add potatoes, broth, bay leaf, thyme, and ½ tsp salt. Bring to a boil; reduce to a gentle simmer, cover, and cook until potatoes are very tender, 12–15 minutes.
- Remove bay leaf. Stir in milk and cream; warm gently (avoid boiling).
- Blend partially with an immersion blender until the soup is silky but still has soft bites.
- Off heat, stir in sour cream if using; season with salt and pepper to taste.
- Serve topped with parsley/chives and optional cheddar or bacon.
Nutrition
Calories: 290kcalCarbohydrates: 41gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 640mgPotassium: 880mgFiber: 4gSugar: 6gVitamin A: 950IUVitamin C: 20mgCalcium: 140mgIron: 2mg
Notes
Vegetarian: Use vegetable broth; skip bacon/ham.
Dairy-lighter: Use evaporated milk only; omit cream/sour cream.
Extra silky: Pass through a fine-mesh strainer after blending.
Pork safety: Bacon should be crisp; any added ham in soup should reach 165°F when reheated.
Equipment: 5–6 qt heavy pot; immersion blender preferred.
Dairy-lighter: Use evaporated milk only; omit cream/sour cream.
Extra silky: Pass through a fine-mesh strainer after blending.
Pork safety: Bacon should be crisp; any added ham in soup should reach 165°F when reheated.
Equipment: 5–6 qt heavy pot; immersion blender preferred.
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