Can I use a different type of potato?

Yes. Baking potatoes give a fluffy texture that helps the soup turn creamy, but Yukon Golds also work well and will make the soup a little richer and more buttery.

Can I make this soup thicker or thinner?

To thicken it, use a little more flour in the roux or reduce the added milk slightly. To thin it, add more chicken stock or milk until it reaches the texture you like.

Can I make it ahead of time?

Yes. Potato soup usually reheats well, though it may thicken as it sits. Reheat gently on the stove and add a splash of stock or milk if needed.

Can I freeze this potato soup?

You can freeze it, but dairy-based potato soups can separate slightly when thawed. For the best texture, freeze before adding the milk if possible, then stir in the milk after reheating.

What can I use instead of fresh dill?

Fresh dill gives the soup its brightest flavor, but you can use dried dill in a smaller amount or substitute chives or parsley for a different herb finish.

Do I need an immersion blender?

No. This recipe is meant to be creamy from the roux and the cooked potatoes, not fully puréed. If you want a smoother soup, you can blend part of it, but it is not required.

Recipes

Easy Potato Soup

Name: Easy Potato Soup
Yield: Approximately 6 servings
Ingredients: 2 quarts chicken stock (I use homemade); 4-5 baking potatoes, peeled and diced; 1/2 stick (2 ounces) butter; 1 medium sweet onion, small dice; 2 cloves garlic, chopped; 2-3 tablespoons flour; 1/4-1/2 cup milk; The Spice House Diamond Crystal Kosher Salt (to taste,); The Spice House Tellicherry Pepper, Fine (to taste,); to taste, fresh dill; for garnish, shredded cheddar cheese

I love potato soup, but have never really found a recipe that I liked...so I made up my own. At least, as far as I know, there is not one like this!

Submitted by: Hazel Morgan from New Port Richey, Florida
Yield: Approximately 6 servings

Spices

Featured in this Recipe

Salt, Diamond Kosher

$14.49

Pepper, Fine Grind

$7.99

Ingredients

2 quarts chicken stock (I use homemade)
4-5 baking potatoes, peeled and diced
1/2 stick (2 ounces) butter
1 medium sweet onion, small dice
2 cloves garlic, chopped
2-3 tablespoons flour
1/4-1/2 cup milk
to taste, salt
to taste, pepper
to taste, fresh dill
for garnish, shredded cheddar cheese

Preparation Instructions:

Cook potatoes in one quart of chicken stock until fork tender.

In a skillet, melt butter and sautee onion and garlic until translucent. Add flour to make a rue (paste). Stir until golden brown.

Add chicken stock to rue to make a thick, but smooth paste. When desired consistency, add to chicken stock. Stir with whisk until creamy.

Add milk and cooked potatoes along with the chicken stock that potatoes were cooked in. Add salt and pepper to taste.

Add some fresh chopped dill last. Put into soup bowls and sprinkle cheddar cheese on top.

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