Eat n Park Potato Soup Recipe
There’s something irresistibly comforting about a bowl of creamy potato soup. The Eat n Park Potato Soup recipe captures that home-cooked goodness with every spoonful, making it a beloved favorite.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Potato masher or immersion blender
- Wooden spoon
Ingredients
- 5 large potatoes peeled and diced
- 1 medium onion chopped
- 2 stalks celery diced
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled (optional)
- Chopped chives for garnish
Instructions
- Cook Vegetables: In your large pot, sauté onion, celery, and garlic until soft and translucent.
- Add Potatoes and Broth: Add the diced potatoes to the Eat n Park Potato Soup recipe and pour in the broth. Bring to a boil, then reduce to a simmer.
- Season: Sprinkle in the thyme, salt, and pepper. Let the Eat n Park Potato Soup simmer until potatoes are tender, about 20 minutes.
- Blend: Use a potato masher or an immersion blender to partially blend the soup for a creamy texture with chunky bits.
- Add Cream: Stir in the heavy cream and heat through.
- Serve: Garnish the Eat n Park Potato Soup with shredded cheddar, crumbled bacon, and chopped chives before serving.
Notes
- Vegan Version: Substitute vegetable broth and use coconut cream instead of dairy. Omit cheese and bacon in the Eat n Park Potato Soup.
- Extra Veggie: Add carrots and leeks with the onions to pack more vegetables into the Eat n Park Potato Soup.
- Spicy Kick: Include diced jalapeños while cooking the vegetables for a spicy version of the Eat n Park Potato Soup.
- Herb Twist: Use rosemary or sage instead of thyme for a different herbal note in the soup.
- Loaded Potato: Top with sour cream, extra cheese, and green onions for a loaded potato soup style.