This is my favorite recipe for Potato Soup. It’s simple, yet hearty. I love the mix of sweet and gold potatoes, but use whatever you have on hand. Adding a splash of dry white wine brings out a depth of flavor I never knew was possible with Potato Soup. It’s so decadent. If you’re a “meat” person, go ahead and add some browned Italian sausage, ham or crisp bacon. I often do when I’m serving this to company. Enjoy!
Potato Soup
Course: Main, SoupCuisine: AmericanDifficulty: Easy6
servings20
minutes20
minutesThe most decadent Potato Soup you’ll ever make.
Ingredients
1 stick Butter, unsalted
6 C. Chicken Broth
6 Large Potatoes (sweet and gold), cut into bite-sized pieces
1 medium Yellow Onion, diced
3 Celery stalks, diced
2 Carrots, diced
1/8 C. or more Dry White Wine, such as Chardonnay
Seasonings to taste – Salt, Pepper, Granulated Garlic and Italian Seasoning
1 C. Half n’ Half
Optional Meat – Browned Italian Sausage, Cooked Ham or Bacon
Directions
- In a large stockpot, melt butter over medium heat. Add veggies and sauté for 1-2 minutes.
- Stir-in chicken broth, white wine and seasonings.
- Bring to a boil. Boil until vegetables are tender, 10-15 minutes (time will vary depending on size of veggies).
- Turn heat to low and stir in half n’ half.
- Adjust seasonings as desired.
The best potato soup I’ve ever made!!
Thanks for the feedback, Mindy!!
So glad to hear you enjoyed it!!