The Proper Pub Classic Speedy Silky Potato Soup

Speedy Silky Potato Soup

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Preparation time:15 Mins

Cooking time:35 Mins

Servings:6 servings

Ingredients:

• 3 Tbsp (45g) Unsalted Butter
• 1 medium Yellow Onion, finely chopped
• 2 medium Celery stalks, finely chopped
• 3 cloves Garlic, minced
• 3 Tbsp (25g) All-Purpose Flour
• 4 oz (115g) Smoked Bacon or Ham, diced
• 4 cups (950 ml) Low Sodium Chicken or Vegetable Broth
• 2 lbs (900g) Russet Potatoes, peeled and diced (1/2 inch pieces)
• 2 cups (475 ml) Whole Milk or Half-and-Half
• 1/2 cup (120 ml) Heavy Cream (Optional)
• 1 tsp Salt (to start)
• Freshly Ground Black Pepper, to taste

Instructions:

• Sauté diced bacon/ham in a large Dutch Oven over medium heat until crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pot. Set bacon aside for garnish.
• Add butter to the pot (if needed). Sauté onion and celery in the residual fat/butter until softened and translucent (about 5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
• Sprinkle the flour over the softened vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, forming a roux.
• Slowly whisk in the cold broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
• Stir in the diced potatoes. Season lightly with salt and pepper. Bring back to a simmer, then reduce heat, cover partially, and cook for 15-20 minutes, or until potatoes are fork-tender.
• Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. (Alternatively, carefully blend in batches using a standard blender, ensuring the lid cap is vented to release steam).
• Return the pot to low heat. Stir in the milk/half-and-half and the heavy cream (if using). Heat gently until warmed through—do not boil after adding dairy.
• Taste and adjust salt and pepper as needed. Serve immediately, garnished with the reserved crispy bacon bits.

Nutrition Facts

Calories:725 kcal

Protein:11.0 g

Fat:23.3 g

Carbs:51.9 g

Fiber:10.9 g

Sugar:0.0 g

Sodium:257 mg

Recipe Info

Category:Soup

Cuisine:British

Why This Speedy & Silky Recipe Redefines Comfort Food

There are few dishes that evoke the immediate, cozy satisfaction of a bowl of potato soup. When you think of comfort food, you think of warmth, richness, and simplicity, and this recipe delivers all three in spades. Forget the lengthy simmering times and complicated stock reductions; we are diving straight into creating The Proper Pub Classic: Speedy & Silky Potato Soup . This isn't just another recipe; it’s a promise of deep, satisfying flavour achieved without fuss. In approximately 45 minutes total time, you’ll have a pot of velvety perfection ready to serve. It’s the kind of Homemade Potato Soup that tastes like it simmered all day, proving that 'easy' does not equate to 'lacking depth.' This approach is perfect whether you are looking for a quick weeknight meal or a simple solution for feeding a crowd, yielding six generous servings of pure bliss.

The Magic Behind Achieving Velvety Texture, Effortlessly

The secret to achieving a texture that feels truly luxurious, akin to something you might find in a high-end bistro, lies in understanding how the core ingredients interact. We are bypassing many conventional steps associated with thickening agents in favour of techniques that leverage the natural properties of our main ingredient. This method creates a Creamy Potato Soup that coats the spoon beautifully without needing an overwhelming amount of dairy.

Ditching the Fussy Techniques: Our Promise of Simplicity

Our method is refreshingly straightforward. There is no need for tempering hot liquids into egg yolks or painstakingly reducing cream over a double boiler. Instead, we rely on a foundational cooking technique: the roux. By blooming flour in fat alongside our aromatics, we create a stable base that thickens our broth perfectly when the starch from the potatoes is released. This technique ensures that when we reach the blending stage, the soup is already poised for maximum silkiness. Anyone can master this foundation, making this perhaps the Best Potato Soup Recipe for beginners seeking impressive results.

Unpacking the Essential 'Hug in a Bowl' Flavours

While the texture is critical, the flavour profile must be robust enough to stand up to the creamy body. The foundation starts with finely chopped yellow onion and celery sautéed until translucent, which builds the necessary sweet aromatic base. Crucially, we introduce smokiness early on by rendering diced smoked bacon or ham right in the pot. This fat carries flavour into every subsequent step. Once the vegetables are softened, we introduce minced garlic for that signature aromatic warmth. This measured layering of flavour ensures that even this Easy Potato Soup has layers of complexity.

Why This is the Only Easy Potato Soup Recipe You'll Ever Need

What sets this apart from other quick preparations is the deliberate choice of potato and the gentle incorporation of dairy at the very end. We specifically call for high-starch Russet potatoes. As they simmer in the broth, they break down easily, releasing their starch to naturally contribute to the thickness. Paired with the small amount of flour in our roux, this creates a robust body even before the final addition of milk or cream. This balance between starchy thickening and dairy enrichment results in a wonderfully balanced Simple Potato Soup that never feels heavy or gluey.

Assembling Your Pantry Staples for Maximum Flavour Impact

Building a truly memorable soup starts long before the heat goes on. Having the right foundational ingredients prepped and ready streamlines the entire process, ensuring that your 45-minute goal is achievable.

Choosing the Right Spuds: Potatoes Best Suited for Creaminess

For this recipe, the choice of potato is not arbitrary; it is fundamental to the texture. You must opt for starchy potatoes, such as Russets (or Idaho potatoes). These varieties contain more starch and less moisture than waxy varieties like Yukon Golds. When cooked and agitated (either by simmering or blending), the starch granules swell and burst, lending a naturally creamy consistency to the final product. Aim for about 2 pounds (900g) of potatoes, peeled and diced into uniform half-inch pieces to ensure they cook evenly in the broth. If you happen to have Potato Soup With Frozen Potatoes in mind, ensure they are flash-frozen dice rather than raw—though fresh is always preferred for this particular texture goal.

The Ham Factor: Sourcing That Savoury Kick

While this soup can easily be adapted for vegetarians, the traditional, deep flavour often comes from a salty, cured pork product. Whether you choose smoky bacon or cured ham, dicing about 4 ounces (115g) and rendering it first is key. This process releases beautifully flavoured fat into the pot, which we then use to sauté our initial aromatics, infusing every subsequent ingredient with a subtle, salty depth. If you’re looking for an alternative like Easy Potato Soup Crock Pot methods later, remember that rendering the meat first is still the best flavour step.

Essential Tools for Your Soup Making Toolkit

A large, heavy-bottomed pot or Dutch Oven is your best friend here. This distributes heat evenly, preventing scorching when we create the roux and ensuring the potatoes simmer consistently. Beyond the main pot, the most critical tool for achieving that silky texture is an immersion blender. While a standard blender works, the immersion blender allows you to blend right in the pot, minimizing mess and maximizing efficiency. If you prefer a slightly chunkier result, you can simply use a potato masher gently before moving to the final steps.

A Note on Necessary Liquids and Seasonings

The liquid base dictates the overall flavour profile. We rely on 4 cups of low-sodium chicken or vegetable broth. Using low-sodium allows us the control to season perfectly later, especially important since bacon or ham adds significant salt. For that final, luxurious mouthfeel, we incorporate 2 cups of whole milk or half-and-half, followed by a half-cup of heavy cream, which acts as the final silkening agent without making the soup heavy. Start your initial seasoning with about 1 teaspoon of salt and generous cracks of black pepper, remembering you can always add more, but you can't easily take it away.

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The Step-by-Step Guide to Building Your Hearty Soup Base

The construction of this Easy Stovetop Potato Soup moves quickly once your ingredients are prepped. We focus on building layers of flavour efficiently before the long, easy simmer takes over.

Sautéing Aromatics: Where Deep Flavour Begins

If using bacon or ham, begin by placing it in your cold Dutch Oven and turning the heat to medium. Cook until crisp, then remove the solids with a slotted spoon, leaving the rendered fat behind. Add 3 tablespoons of butter if necessary to reach a total of about 3 tablespoons of fat. Add your finely chopped onion and celery. Sauté these patiently for about 5 to 7 minutes until they soften and become translucent—this draws out their natural sweetness. Immediately add the 3 cloves of minced garlic and cook for only 60 seconds more until fragrant. Overcooked garlic becomes bitter, so timing is key here.

Building the Roux: The Secret to a Stable Thickener

Now, sprinkle 3 tablespoons of all-purpose flour directly over the softened vegetables and fat. Stir this constantly with a wooden spoon for a full minute or two. This step cooks off the raw flavour of the flour and creates the roux, which is essential for stability. Once it coats the vegetables and smells slightly nutty, you are ready for the liquid.

Simmering Secrets: How Long to Cook for Tenderness

Slowly whisk in the 4 cups of cold broth, ensuring you scrape up any browned bits from the bottom of the pot while eliminating any lumps from the flour. Bring this mixture to a gentle simmer. Once simmering, stir in your peeled and diced Russet potatoes. Add your initial seasoning of salt and pepper. Reduce the heat to maintain a gentle bubble, partially cover the pot, and let it cook for 15 to 20 minutes. The goal is for the potatoes to be completely fork-tender, which is the prerequisite for achieving a truly smooth soup base.

The Final Fold: Incorporating Dairy and Ham Gently

Once the potatoes are soft, remove the pot from the heat entirely before moving to the blending stage. After achieving your desired smoothness (detailed below), return the pot to very low heat. Gently stir in the 2 cups of milk/half-and-half, followed by the half-cup of heavy cream. Heat this mixture slowly until it is just warmed through. Crucially, do not allow the soup to boil once the dairy has been added , as this can cause the mixture to separate or curdle. Finally, taste and adjust your salt and pepper one last time before serving garnished with the reserved crispy ham bits.

Customizing Your Soup: Elevated Topping and Variation Ideas

While this basic recipe creates a fantastic Simple Potato Soup , the presentation and slight variations can elevate it from a weeknight staple to a centerpiece dish. Toppings offer texture contrast, while minor ingredient swaps unlock entirely new flavour profiles.

For texture, consider homemade croutons tossed lightly in olive oil and dried thyme; they provide a welcome crunch against the velvety body. Freshly chopped chives or flat-leaf parsley add a needed pop of colour and brightness. If you are aiming for a truly loaded experience, adding pre-cooked, crumbled bacon or shredded sharp cheddar cheese right before serving transforms it into something akin to a classic loaded baked potato experience. If you enjoy the idea of Potato Soup With Hash Browns , you could bake or pan-fry shredded potatoes separately and scatter them on top for a similar crispy element.

Maximizing Freshness: Storage and Reheating Procedures

Proper storage ensures that the luxurious texture we worked hard to achieve remains intact for future meals.

Making It 'Loaded': Next-Level Additions for Leftovers

Leftovers are a gift, especially when slightly altered. If you find your soup a bit plain the next day, consider transforming it. Stirring in a tablespoon of Dijon mustard or a dash of Worcestershire sauce can amplify the savoury notes beautifully. A dollop of sour cream swirled in just before reheating adds a pleasant tang. For a spicy kick, a pinch of cayenne pepper or a few dashes of your favourite hot sauce will breathe new life into the second-day serving.

Serving Suggestions That Complement This Classic Dish

The rich, starchy nature of this soup pairs best with something acidic or crusty to cut through the richness. A sharp green salad tossed in a bright lemon vinaigrette is the perfect foil. Failing that, nothing beats tearing off chunks of high-quality, crusty sourdough bread for dipping. A side of crisp celery sticks can also offer a palate cleanser between spoonfuls.

Troubleshooting: Fixing Soups That Are Too Thick or Thin

It is easy to adjust consistency during the final heating stage. If your Easy Potato Soup has become too thick after chilling or sitting, simply whisk in a splash more warm broth or milk until you reach your preferred consistency. Conversely, if it is too thin—perhaps because you used a waxy potato—and you have already blended it smooth, return it to low heat and whisk in a slurry made of 1 teaspoon of cornstarch mixed with 2 teaspoons of cold water. Simmer gently for one minute until it thickens.

Shelf Life Insights for Your Easy Potato Soup

When stored correctly in an airtight container, this Homemade Potato Soup will maintain its best quality in the refrigerator for up to four days. When reheating, always use low to medium heat, stirring frequently, and ensuring you do not bring it to a rolling boil, particularly after the dairy has been incorporated, to maintain that beautiful, velvety consistency.