Why You’ll Love this Hearty Potato Soup
Everyone needs a reliable potato soup recipe in their arsenal, and this one is about to become your new favorite.
I’ve tested countless versions over the years, but this crowd-pleaser consistently wins hearts and warms bellies.
What makes it special? The perfectly mushy potatoes create a velvety base, while the golden (never browned) onions add subtle sweetness. That hint of white pepper and MSG? Game changers for depth.
The real magic happens when serving fifty people without breaking a sweat.
Need to impress at your next community gathering or family reunion? This recipe scales beautifully, maintains its luxurious texture, and costs mere pennies per serving.
What Ingredients are in Hearty Potato Soup?
This hearty potato soup recipe brings together simple, affordable ingredients that transform into something truly magical when combined. The secret to its rich, velvety texture lies in cooking the potatoes until they’re perfectly mushy, then whisking them into a puree that forms the soup’s backbone.
You’ll be amazed at how something so basic can taste so incredible, especially when you add that final sprinkle of fresh chives.
- 5 pounds potatoes, peeled and diced small
- 3 quarts water
- 2 tablespoons salt
- 1 tablespoon MSG (monosodium glutamate)
- 3 pounds onions, chopped
- 1 cup butter or margarine
- 1/2 cup all-purpose flour
- 4 quarts milk
- 2 cups cream
- White pepper, to taste
- 1 cup chopped chives or scallion tops
When shopping for this recipe, quality matters in a few key areas. Look for starchy potatoes like russets, which break down beautifully for that perfect texture.
The MSG might seem controversial to some, but it’s what gives this soup its distinctive savory depth—though you can omit it if you prefer. And while the recipe offers flexibility with butter or margarine, real butter delivers a richness that’s hard to beat.
Same goes for the cream—it’s worth the splurge for that silky finish, though the recipe notes you can substitute with all milk or undiluted evaporated milk if you’re watching calories or costs.
How to Make this Hearty Potato Soup
Making this potato soup is all about building layers of flavor and achieving that perfect creamy texture. Start by peeling 5 pounds of potatoes and cutting them into small dice—the smaller the pieces, the faster they’ll cook and the smoother your puree will be.
Place them in a large pot, cover with 3 quarts of water, and add 2 tablespoons of salt and 1 tablespoon of MSG. Let them simmer, covered, until they’re completely mushy and tender. This is no time for al dente potatoes, folks! When they’re ready, grab a whisk or beater and transform those soft potatoes into a smooth puree right in their cooking liquid.
While your potatoes are bubbling away, it’s time to create the aromatic base. Chop 3 pounds of onions (yes, it’s a lot, but trust me on this) and melt 1 cup of butter or margarine in a heavy-bottomed pan.
Add those onions and cook until they’re beautifully golden—but watch them carefully, we want golden, not brown. The difference between caramelized and burnt happens in seconds, and I’ve learned that lesson the hard way. Once they’ve reached that perfect golden hue, sprinkle in 1/2 cup of all-purpose flour and cook for a few minutes, stirring constantly. This roux is what’ll give your soup that luxurious thickness.
Now comes the marriage of components. Heat 4 quarts of milk separately, then gradually add it to your onion mixture, stirring constantly to prevent lumps. Let this sauce simmer for about 10 minutes until smooth and thickened, then combine it with your potato puree.
The final touch? Add 2 cups of cream and heat the soup gently—never boil cream unless you want a broken soup disaster. Season with additional salt if needed and a little white pepper for complexity. Right before serving, sprinkle each bowl with some of the 1 cup of finely chopped fresh chives or scallion tops. That pop of green and fresh onion flavor cuts through the richness and makes every spoonful perfectly balanced.
Hearty Potato Soup Substitutions and Variations
While the classic recipe delivers incredible flavor, you’ll be glad to know this potato soup welcomes adaptations based on your pantry and preferences.
Can’t do dairy? Substitute coconut milk for regular milk and skip the cream. For extra richness, throw in some bacon or ham.
Vegetarians might prefer adding mushrooms for that umami depth. I’ve made this with sweet potatoes when regular ones were scarce, and it was surprisingly delightful.
You can also add herbs like thyme or rosemary for an aromatic twist. Need it gluten-free? Use cornstarch instead of flour for thickening.
My personal favorite variation? Adding roasted garlic and a dash of smoked paprika.
What to Serve with Hearty Potato Soup
What could possibly elevate a steaming bowl of hearty potato soup to dinner-worthy status?
I’m a firm believer in crusty bread—specifically, a rustic sourdough that’s perfect for dipping into those creamy depths.
Add a simple green salad with vinaigrette for brightness, or maybe a platter of sliced ham for the meat-lovers at your table.
For my gatherings of fifty, I often set up a toppings bar: extra chives, crumbled bacon, shredded cheese, and sour cream.
Trust me, folks go wild for customization options. The soup becomes the canvas, and everyone creates their own masterpiece.
Final Thoughts
As I reflect on this hearty potato soup recipe, I’m struck by how such a simple dish brings people together, whether you’re feeding a family of four or a crowd of fifty.
There’s something magical about the humble potato transformed with butter, onions, and cream into something so comforting.
I’ve made this soup countless times, tweaking it here and there.
Sometimes I add bacon bits, sometimes cheese.
The beauty of potato soup? It’s forgiving.
Make it your own.
