Betty's Creamy Potato Soup
Submitted by ape
Creamy potato soup at its richest, built on a trio of heavy cream, half-and-half and milk over tender potatoes and sweet sauteed onion. Leave it chunky or puree silky-smooth, then top with croutons.
YIELD
12 servingsPREP
15 minCOOK
40 minREADY
1 hrsSome potato soups are thin and brothy. This is not one of them. Betty’s version goes unapologetically rich, leaning on a trio of dairy (heavy cream, half-and-half and whole milk) for a soup so velvety it borders on a chowder.
The flavor base is simple but important: onions sweated slowly in butter until soft and translucent, never browned, so they melt into sweetness instead of turning bitter. The potatoes get boiled separately until fork-tender, then join the cream with chicken bouillon for a savory backbone.
A gentle simmer is key. Keep the heat low so the dairy thickens slowly without scorching or breaking. You decide the texture: leave it rustic and chunky, or puree it spoon-coating smooth. Want it thicker still? A little cornstarch slurry does the trick. Finish with croutons or crusty bread for crunch.
Kitchen Tips
- Sweat the onions low and slow until soft but not browned; browning adds a bitter edge to a delicate soup.
- Keep the heat low once the cream goes in. A hard boil can curdle the dairy and split the soup.
- For a thicker bowl, stir in cornstarch or flour dissolved in a little liquid, never dumped in dry, to avoid lumps.
- Puree only half the soup for the best of both worlds: creamy body with a few potato chunks for texture.
Variations
- Stir in shredded cheddar and crumbled bacon for a loaded baked-potato soup.
- Add chopped chives or green onion for color and bite.
- Swap the chicken bouillon for vegetable bouillon to make it vegetarian.
Ingredients
Directions
In a large saucepan of water, boil the potatoes until fork-tender.
Drain and set aside.
In a stockpot, melt the butter over low heat, add the onion, and gently sauté until soft and translucent (do not brown).
Add the potatoes, cream, half and half, bouillon cubes, milk, salt and pepper.
Simmer over low heat until thickened and thoroughly heated, about 30 mins.
If you like a thicker soup, add a little cornstarch or flour, dissolved in a small amount of liquid.
Puree if desired, and serve hot with croutons or bread.
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