Mashed Potato Soup

This comforting Mashed Potato Soup is the ultimate cozy meal for chilly evenings. By simmering diced russet potatoes in rich chicken broth with aromatic onion and bay leaves, you create a naturally thick and creamy base without needing heavy cream. The potatoes break down during cooking, releasing their starch to thicken the soup into a velvety consistency. A hint of paprika adds a subtle warmth and color, while fresh black pepper provides a gentle kick. This simple, rustic dish is perfect for a quick weeknight dinner or as a soothing side dish. It&# 226;ÂÂs hearty enough to stand alone but light enough to pair with crusty bread or a simple green salad.

Cooking Method: Boiling

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 1961.2

Dietary: Gluten-free

Description

This comforting Mashed Potato Soup is the ultimate cozy meal for chilly evenings. By simmering diced russet potatoes in rich chicken broth with aromatic onion and bay leaves, you create a naturally thick and creamy base without needing heavy cream. The potatoes break down during cooking, releasing their starch to thicken the soup into a velvety consistency. A hint of paprika adds a subtle warmth and color, while fresh black pepper provides a gentle kick. This simple, rustic dish is perfect for a quick weeknight dinner or as a soothing side dish. It&# 226;ÂÂs hearty enough to stand alone but light enough to pair with crusty bread or a simple green salad.

Ingredients

1 small Onion -- diced
1 teaspoon Salt
1/2 teaspoon Paprika
1/8 teaspoon Pepper
30 ounce Cans chicken broth
2 Bay Leaves

Directions

1
Peel and dice 4-5 medium russet potatoes into uniform cubes.
2
In a large pot, combine the diced potatoes, diced onion, chicken broth, and enough water to fill the pot halfway.
3
Add salt, pepper, bay leaves, and paprika to the pot.
4
Bring the mixture to a boil over high heat, then reduce heat to medium-low.
5
Simmer uncovered for 30 to 40 minutes, or until the potatoes are very tender and beginning to break apart.
6
Remove the bay leaves from the soup.
7
Use a hand masher or potato masher to mash the potatoes directly in the pot until the desired consistency is reached.
8
Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1961.2kcal

% Daily Value *
Total Fat 94.1g145%
Saturated Fat 25.4g127%
Cholesterol 667.5mg223%
Sodium 5500.0mg230%
Total Carbohydrate 40.3g14%
Dietary Fiber 13.7g55%
Sugars 1.1g
Protein 206.7g414%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a creamier texture, stir in 1/4 to 1/3 cup of milk, cream, or a slurry of cornstarch dissolved in cold water after mashing.

Vegetarian variation: Substitute chicken broth with vegetable broth.

Storage: Let cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if the soup has thickened too much.

Tip: Russet potatoes are ideal for this soup because their high starch content helps thicken the broth naturally as they cook and are mashed.

Keywords: mashed potato soup, comfort food, russet potatoes, chicken broth, easy dinner, winter soup, vegetarian option, creamy soup, onion, paprika, bay leaves, home cooking, quick meal, potato recipe, warming, rustic, hearty, simple ingredients, family dinner

Read it online: https://www.chefs-mate.com/recipe/mashed-potato-soup/