Ingredients
- 2 Tbsp olive oil (or unsalted butter for lacto-vegetarian)
- 1 medium yellow onion, diced
- 1 rib celery, diced (optional)
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 2 lb Yukon Gold potatoes, peeled and ½-inch diced
- 4 cups low-sodium vegetable broth
- 1 cup whole milk (or 2% for lighter; use unsweetened oat/cashew milk for vegan)
- 1 cup half-and-half or 12 oz evaporated milk (or ¾ cup cashew cream for vegan)
- 1 bay leaf
- ½ tsp dried thyme (or 1 tsp fresh)
- 1–1¼ tsp kosher salt, to taste
- ½ tsp black pepper
- 1 tsp lemon juice (optional, to brighten)
- To serve: chopped chives/green onion, shredded sharp cheddar or plant-based cheddar, parsley, olive oil, croutons
Equipment
- Dutch oven or soup pot (5–6 qt)
- potato masher
- immersion blender optional
- cutting board
- chef's knife
- measuring cups
- measuring spoons
Method
- Warm oil/butter in a 5–6 qt pot over medium heat. Sauté onion (and celery, if using) with a pinch of salt 4–5 minutes; add garlic 30 seconds.
- Add potatoes, broth, bay leaf, thyme, salt, and pepper. Bring to a boil; reduce to a simmer 12–15 minutes until potatoes are tender.
- Mash some potatoes in the pot (or brief immersion-blend) to thicken.
- Stir in milk and half-and-half (or plant milk/cream). Heat gently without boiling.
- Off heat, add lemon juice if using; adjust salt/pepper. Serve with desired toppings.
Nutrition
Calories: 300kcalCarbohydrates: 44gProtein: 8gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 650mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 700IUVitamin C: 20mgCalcium: 180mgIron: 2mg
Notes
Vegan: Use olive oil, vegetable broth, and plant milk/cream; skip dairy toppings.
Gluten-free: No flour required—potatoes provide body.
Thinner soup: Add warm broth/milk ¼ cup at a time to reach desired consistency.
Equipment: 5–6 qt Dutch oven or soup pot; potato masher; immersion blender optional. Alternate Methods
Slow Cooker: Add potatoes, onion, celery, garlic, broth, bay leaf, thyme, salt, and pepper to slow cooker. Cook 4–5 hours on HIGH or 7–8 hours on LOW until tender. Mash to thicken. Stir in dairy or plant cream; heat on HIGH 15–20 minutes. Adjust seasoning and serve.
Instant Pot: On Sauté, cook onion/celery in oil 3–4 minutes; add garlic 30 seconds. Add potatoes, broth, bay leaf, thyme, salt, and pepper; deglaze. Pressure cook 8 minutes (High); quick release. Mash/blend to thicken, stir in dairy/plant cream on Keep Warm, season, and serve.
Gluten-free: No flour required—potatoes provide body.
Thinner soup: Add warm broth/milk ¼ cup at a time to reach desired consistency.
Equipment: 5–6 qt Dutch oven or soup pot; potato masher; immersion blender optional. Alternate Methods
Slow Cooker: Add potatoes, onion, celery, garlic, broth, bay leaf, thyme, salt, and pepper to slow cooker. Cook 4–5 hours on HIGH or 7–8 hours on LOW until tender. Mash to thicken. Stir in dairy or plant cream; heat on HIGH 15–20 minutes. Adjust seasoning and serve.
Instant Pot: On Sauté, cook onion/celery in oil 3–4 minutes; add garlic 30 seconds. Add potatoes, broth, bay leaf, thyme, salt, and pepper; deglaze. Pressure cook 8 minutes (High); quick release. Mash/blend to thicken, stir in dairy/plant cream on Keep Warm, season, and serve.
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