Description
A hearty and creamy Three Potato Soup combining russet, sweet, and Yukon gold potatoes in a velvety broth enriched with cream and cheddar cheese. This comforting American soup is easy to prepare on the stovetop and perfect for cozy meals.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
Potatoes
- 1 large russet potato, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 medium Yukon gold potato, peeled and cubed
Broth and Seasonings
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Dairy and Toppings
- 1/2 cup heavy cream or half-and-half
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped chives
- 4 slices cooked bacon, crumbled (optional)
Instructions
- Heat the base: Heat olive oil and butter in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened, then stir in the minced garlic and cook for 1 minute to release the aroma.
- Add potatoes and broth: Add the cubed russet, sweet, and Yukon gold potatoes to the pot, then pour in the vegetable or chicken broth. Season with salt, black pepper, and dried thyme.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 to 25 minutes until the potatoes are tender and cooked through.
- Partially blend: Use a potato masher or an immersion blender to partially blend the soup, leaving some potato chunks for texture to create a nice balance between creamy and chunky.
- Add cream and cheese: Stir in the heavy cream or half-and-half and shredded cheddar cheese until the cheese melts and the soup becomes smooth and creamy.
- Adjust seasoning and serve: Taste the soup and adjust seasoning if needed. Serve the soup warm, topped with chopped chives and crumbled bacon if desired for extra flavor and texture.
Notes
- For a thicker soup, blend more of the potatoes until you reach the desired consistency.
- For a lighter version, reduce the heavy cream or substitute it with milk.
- This soup pairs wonderfully with crusty bread for dipping.
- Bacon is optional but adds a nice smoky flavor and crunch.
