Martha Stewart Potato Soup Recipe

This Martha Stewart Potato Soup Recipe is a rich and hearty soup, which includes Yukon gold potatoes and leeks. It’s the ultimate comfort food recipe, ready in about 1 hours and 40 minutes.

Martha Stewart Potato Soup Recipe Ingredients

• 2 dried bay leaves
• 6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
• 4 sprigs fresh flat-leaf parsley
• 1 teaspoon whole black peppercorns
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 stalks celery, cut into ¼-inch dice
• 6 leeks, white parts only, washed well, thinly sliced
• 4 shallots, diced
• 6 cloves garlic, minced
• 2 ½ pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
• 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
• 1 cup milk
• ½ cup heavy cream
• Salt and freshly ground black pepper

How To Make Martha Stewart Potato Soup Recipe

1. Make bouquet garni: Wrap bay leaves, rosemary, parsley, and peppercorns in cheesecloth and tie with twine. Set aside.
2. Cook vegetables: In a stockpot, heat olive oil and butter over medium-low. Add celery, leeks, shallots, and garlic. Cook for 45 minutes until very soft, stirring occasionally. Do not let brown.
3. Add potatoes and broth: Add potatoes, chicken stock, and the bouquet garni. Bring to a boil, then reduce to a gentle simmer. Cook for about 40 minutes until potatoes are very tender.
4. Puree half the soup: Remove and discard bouquet garni. Pass half the soup through a food mill or blend until smooth. Combine with the chunky portion in a large saucepan.
5. Add milk and cream: Warm the soup over medium-low heat. Stir in milk and cream. Season with salt and pepper to taste. Serve hot.

Recipe Tips

• Can I make potato soup without cream? Yes, substitute with more milk or a non-dairy alternative for a lighter version.
• How to thicken potato soup naturally: Pureeing part of the soup gives it a creamy texture without flour or cornstarch.
• Can I freeze potato soup? It’s best fresh, but it can be frozen. Note that cream-based soups may separate slightly when reheated.
• How do I keep the soup from browning? Cook the vegetables on low heat and avoid stirring too often.
• What’s the best potato for soup? Yukon gold potatoes hold their shape and add a buttery flavor.

What To Serve With Potato Soup

This comforting soup pairs well with simple, hearty sides:

• Crusty sourdough bread or baguette
• Grilled cheese sandwich
• Roasted vegetables
• Mixed green salad with vinaigrette
• Bacon crumbles or shredded cheddar on top

How To Store Potato Soup

Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove over low heat.

Freeze: Cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat slowly.

Potato Soup Nutrition Facts

• Calories: 380 per serving
• Fat: 22g
• Saturated Fat: 11g
• Carbohydrates: 35g
• Protein: 7g
• Sodium: 410mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use different herbs in the bouquet garni?
Yes, thyme and sage also work well for flavoring potato soup.

How do I make it vegetarian?
Substitute vegetable broth for chicken stock and skip the bouquet garni if using meat-based herbs.

Why is my soup too thick?
Add more milk or broth gradually until the desired consistency is reached.

Can I blend all of the soup?
Yes, if you prefer a smooth and creamy texture throughout.

What toppings go well with this soup?
Try crispy bacon, shredded cheese, green onions, or a dollop of sour cream.

Try More Recipes:

• Tomato-Bread Soup Recipe
• Chilled Melon, Cucumber, and Mint Soup Recipe
• Chilled Avocado-Cucumber Soup with Crostini Recipe