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Three Way Potato Soup

Three Way Potato Soup recipe image
This Three Way Potato Soup offers the best of both worlds: a velvety smooth base and hearty chunks of tender potato. It starts with saut&# 195;©ed onions for a deep savory foundation, then simmers with chicken bouillon to build rich flavor. By reserving some potato cubes before blending the rest, you achieve a luxurious texture that feels indulgent yet simple. It is the perfect comfort food for chilly evenings, family dinners, or when you need a warm, satisfying bowl that comes together quickly. Serve it with crusty bread for a complete, home-style experience that everyone will love.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 279.6
Dietary: Gluten-free, Vegetarian
Description
This Three Way Potato Soup offers the best of both worlds: a velvety smooth base and hearty chunks of tender potato. It starts with saut&# 195;©ed onions for a deep savory foundation, then simmers with chicken bouillon to build rich flavor. By reserving some potato cubes before blending the rest, you achieve a luxurious texture that feels indulgent yet simple. It is the perfect comfort food for chilly evenings, family dinners, or when you need a warm, satisfying bowl that comes together quickly. Serve it with crusty bread for a complete, home-style experience that everyone will love.
Ingredients
  • 1 1/4 pound Potatoes (four medium)
  • 1 tablespoon Butter or margerine
  • 1 cup Chopped onion
  • 2 1/2 cup Boiling water
  • 2 Chicken Bouillion cubes
  • 2 tablespoon Chopped parlsley
Directions
  1. 1
    Peel potatoes and cut into 3/4-inch cubes.
  2. 2
    In a 2 to 3-quart saucepan, melt the butter over medium heat.
  3. 3
    Add the chopped onion and sauté for about 5 minutes until softened.
  4. 4
    Add the potato cubes, boiling water, and bouillon cubes to the pan.
  5. 5
    Cover, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  6. 6
    Remove 1 cup of the cooked potato cubes with a slotted spoon and set aside.
  7. 7
    Puree the remaining contents of the saucepan in an electric blender or food mill until smooth.
  8. 8
    Return the blended mixture to the saucepan.
  9. 9
    Stir in the reserved potato cubes and chopped parsley.
  10. 10
    Season with salt and pepper to taste, then reheat gently before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 279.6kcal
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 3.6g18%
Cholesterol 52.6mg18%
Sodium 76.0mg4%
Total Carbohydrate 29.7g10%
Dietary Fiber 4.1g17%
Sugars 3.7g
Protein 17.0g34%

* 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 vegetarian version, substitute vegetable bouillon cubes for the chicken bouillon.

Use russet or Yukon Gold potatoes for the best texture; Yukon Golds offer a naturally creamier result.

This soup thickens as it cools. You can thin it out with a little extra water or broth when reheating.

Garnish with a dollop of sour cream or a drizzle of chive oil for added richness.

Keywords: potato soup, creamy soup, comfort food, blended soup, chunky potatoes, onion soup, chicken bouillon, winter soup, easy dinner, vegetarian option, rustic style, hearty meal, blender recipe, sauteed onion, quick soup, potato chunks, smooth texture, family favorite, warm bowl, simple recipe, flavorful broth
Read it online: https://www.chefs-mate.com/recipe/three-way-potato-soup/