Description
Three Potato Soup is a hearty, comforting dish featuring russet, sweet, and red potatoes in a creamy, flavorful broth. It’s perfect for chilly days and easy to customize.
Ingredients
Scale
- 2 russet potatoes, peeled and diced
- 2 sweet potatoes, peeled and diced
- 2 red potatoes, scrubbed and cubed (skin on)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 tsp thyme (dried or fresh)
- 1 bay leaf
Instructions
- Peel and dice the russet and sweet potatoes; scrub and cube the red potatoes (leave the skin on).
- In a large pot, heat olive oil and butter over medium heat.
- Add diced onion, garlic, celery, and carrots. Sauté until softened, about 5-7 minutes.
- Stir in the potatoes and cook for another 5 minutes. Season with salt, pepper, and thyme.
- Pour in the broth and add the bay leaf. Bring to a boil.
- Reduce heat to a simmer and cook for 20-25 minutes, or until all the potatoes are tender.
- Remove the bay leaf. For a creamier texture, mash some potatoes or briefly use an immersion blender.
- Stir in cream or milk and heat through without boiling.
- Taste and adjust seasoning. Serve hot.
Notes
- Add crumbled bacon or diced ham for extra richness.
- Stir in spinach or kale near the end for a green twist.
- Use coconut milk for a dairy-free version.
- Top with shredded cheese or green onions for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg