Creamy Rustic Potato Soup with Parmesan and Spice
Indulge in this rich and hearty potato soup, where creamy sour cream meets the comforting flavors of fresh vegetables and savory chicken broth. The unique combination of russet and red potatoes adds depth, while a pinch of cayenne pepper brings a gentle warmth that makes this soup a favorite for chilly evenings. The addition of Parmesan cheese elevates the dish, creating a velvety texture that's both satisfying and delicious. Perfect for family gatherings or a cozy dinner for two, this soup can easily be doubled to serve a crowd. Top it off with extra cubed potatoes and a sprinkle of green onions for a delightful finish. Your taste buds are in for a treat!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Russet Potatoes
2 (peeled and diced)
Red Potatoes
2 (peeled and diced)
Celery Ribs
2 (diced)
Onion
1 (diced)
Fresh Minced Garlic
1 tablespoon (optional)
Low Sodium Chicken Broth
1.5 cups
Chicken Bouillon Cubes
4 (or packets)
Grated Parmesan Cheese
1/3 cup
Full-Fat Milk
1 cup (or use 2 cups half-and-half cream)
Sour Cream
1.5 cups
Flour
1 tablespoon
Salt
to taste
Freshly Ground Black Pepper
to taste
Cayenne Pepper
1 pinch
Grated Parmesan Cheese
for garnish
Green Onion
for garnish (chopped)
Instructions
1
In a large pot, combine the diced potatoes, chicken broth, celery, onion, and minced garlic (if using). Bring to a boil over medium-high heat. Once boiling, reduce the heat and let simmer for about 20 minutes, or until the potatoes and vegetables are tender.
2
Remove the pot from the heat and allow the soup to cool slightly. Using an electric mixer or food processor, blend the soup until smooth, leaving some potato chunks for texture if desired.
3
Return the blended soup to the pot and stir in the milk or half-and-half, grated Parmesan cheese, and chicken bouillon cubes. Heat the mixture on low, stirring occasionally to combine.
4
In a separate bowl, whisk together the sour cream and flour until well blended. Gradually add about one-third of the heated soup mixture to the sour cream, stirring continuously to prevent lumps. Once combined, return this mixture to the pot and stir to incorporate thoroughly.
5
Taste the soup and season with salt, pepper, and cayenne pepper (if using). Heat the soup on low for an additional 5-10 minutes, ensuring it is warmed through.
6
Ladle the creamy potato soup into bowls and garnish with extra grated Parmesan cheese and chopped green onions before serving. Enjoy your delicious creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Creamy Rustic Potato Soup?
This soup is rich and hearty, featuring a creamy texture from sour cream and Parmesan cheese, with a subtle warmth from cayenne pepper.
What types of potatoes are used in this recipe?
The recipe calls for a combination of two Russet potatoes and two red potatoes, both peeled and diced.
How many potatoes do I need in total?
You will need a total of four potatoes: two Russet and two red.
Is this potato soup spicy?
It has a gentle warmth due to a pinch of cayenne pepper, but it is not considered an overly spicy dish.
Can I make this soup vegetarian?
Yes, although the recipe uses chicken broth and bouillon, you can easily substitute them with vegetable broth and vegetable bouillon to make it vegetarian-friendly.
How long does it take to cook the vegetables?
The potatoes, celery, and onions should be simmered for about 20 minutes, or until they are tender.
Should I peel the potatoes?
Yes, the recipe specifies that both the Russet and red potatoes should be peeled and diced.
Can I leave chunks of potato in the soup?
Absolutely. While you can blend it until smooth, leaving some potato chunks is recommended for a more rustic texture.
What is the purpose of the flour in this recipe?
The flour is whisked into the sour cream to help thicken the soup and prevent the cream from curdling when added to the hot liquid.
How do I prevent the sour cream from curdling?
You should temper the sour cream by gradually adding about one-third of the heated soup mixture into the sour cream and flour mixture before returning it all to the pot.
Can I use half-and-half instead of milk?
Yes, you can substitute the 1 cup of full-fat milk with 2 cups of half-and-half cream for a richer, creamier result.
What type of cheese is used in this recipe?
The recipe uses grated Parmesan cheese both in the soup base and as a garnish.
Is garlic required for this soup?
The recipe lists one tablespoon of fresh minced garlic as an optional ingredient.
How much chicken bouillon is needed?
The recipe requires 4 chicken bouillon cubes or packets.
What are the recommended garnishes?
The soup is best served topped with extra grated Parmesan cheese and chopped green onions.
Can this recipe be scaled up for a crowd?
Yes, this soup can easily be doubled to serve a larger family gathering or a crowd.
What kind of broth should I use?
The recipe recommends using 1.5 cups of low sodium chicken broth.
What equipment do I need to blend the soup?
You can use either an electric mixer or a food processor to blend the soup until it reaches your desired consistency.
Does this soup contain gluten?
Yes, the recipe contains one tablespoon of flour, which contains gluten.
Can I use Greek yogurt instead of sour cream?
While not specified in the recipe, Greek yogurt can often be a substitute for sour cream, though it may result in a tangier flavor.
How do I season the soup?
Season the soup to taste with salt, freshly ground black pepper, and a pinch of cayenne pepper.
How long should the soup simmer after adding the sour cream mixture?
Once the sour cream and flour mixture is incorporated, heat the soup on low for an additional 5-10 minutes.
What vegetables besides potatoes are in this soup?
The soup includes two diced celery ribs and one diced onion.
What should I do if the soup is too thick?
If the soup is thicker than you prefer, you can stir in a little extra milk or chicken broth to reach your desired consistency.
Can I use dried garlic instead of fresh?
While fresh minced garlic is recommended, you can substitute with garlic powder, though the flavor profile may change slightly.
What is the texture of this soup?
It is described as velvety and creamy, especially with the addition of Parmesan and sour cream.
Is the cayenne pepper mandatory?
No, the cayenne pepper is listed as optional and can be omitted if you prefer no heat at all.
How much Parmesan cheese is needed for the soup base?
The soup base requires 1/3 cup of grated Parmesan cheese.
How much sour cream is used?
The recipe calls for 1.5 cups of sour cream.
Is this soup good for leftovers?
Yes, potato soup often tastes even better the next day as the flavors continue to meld, though it may thicken in the fridge.