Potato Barley Soup

This is the kind of soup that gets better the longer it sits on the stove. Pearl barley and diced potatoes simmer in a generous amount of broth with carrots, celery, onion, and garlic for a full two hours. The barley slowly releases starch that thickens the broth into something rich and silky without any cream or roux.

The potatoes go in after the first hour, not at the start. Adding them too early and they dissolve completely into the broth. This staggered timing gives you tender potato chunks that hold their shape alongside the plump, chewy barley.

Sauteing the aromatics in a splash of stock instead of oil or butter keeps this soup lean while still building that flavorful base.

Kitchen Tips

• Rinse the barley before adding. It removes surface starch and dust that can make the soup cloudy.
• Use Idaho (russet) potatoes as called for. They break down slightly at the edges, naturally thickening the soup, while waxy potatoes stay too firm.
• Add more stock or water if the soup gets too thick. Barley keeps absorbing liquid even after cooking.
• This soup thickens considerably overnight in the fridge. Thin it with broth when reheating.

Variations

• Use beef broth instead of chicken for a darker, richer soup.
• Add a handful of chopped fresh dill or parsley just before serving for brightness.
• Stir in shredded leftover roast chicken or beef for a heartier, protein-packed version.