What To Know
- Use an immersion blender or transfer the soup to a regular blender and purée until smooth.
- If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.
- The potato soup can be stored in an airtight container in the refrigerator for up to 3 days.
Potato soup from Olive Garden is a beloved classic, renowned for its velvety texture and savory flavor. Now, you can recreate this culinary masterpiece in the comfort of your own kitchen. Follow our comprehensive guide and discover the secrets to making an Olive Garden-inspired potato soup that will tantalize your taste buds.
Ingredients:
- 2 pounds russet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 cup shredded cheddar cheese
Instructions:
1. Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the Potatoes
Stir in the cubed potatoes and cook for 2-3 minutes, or until slightly browned.
3. Pour in the Broth
Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
4. Purée the Soup
Use an immersion blender or transfer the soup to a regular blender and purée until smooth.
5. Add the Milk and Cream
Stir in the milk and heavy cream and bring to a gentle simmer.
6. Thicken the Soup
In a small bowl, whisk together the flour and thyme. Gradually whisk this mixture into the soup and cook for 5 minutes, or until the soup has thickened.
7. Season to Taste
Stir in the salt, black pepper, and shredded cheddar cheese (if desired). Taste and adjust seasonings as needed.
Serving Suggestions:
- Serve the potato soup piping hot, garnished with fresh parsley or chives.
- Pair it with a crusty bread or buttery crackers for dipping.
- For a richer flavor, top with a dollop of sour cream.
Tips:
- For a creamier soup, use more heavy cream.
- If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.
- To save time, you can use pre-cut potatoes or frozen diced potatoes.
Variations:
- Add crumbled bacon or crispy onions for a savory twist.
- Stir in chopped celery or carrots for extra vegetables.
- Use a different type of broth, such as vegetable or beef broth.
Storing and Reheating:
- The potato soup can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply warm the soup over low heat on the stovetop or in the microwave.
What People Want to Know
Q: Can I make the potato soup ahead of time?
A: Yes, you can make the soup up to 2 days ahead of time. Simply store it in the refrigerator and reheat before serving.
Q: What can I do if my soup is too thick?
A: Add more milk or broth to thin out the soup.
Q: What can I do if my soup is too thin?
A: Whisk together equal parts flour and water to create a slurry. Gradually whisk this slurry into the soup until it has thickened.
Q: Can I use other types of potatoes?
A: Yes, you can use Yukon Gold or red potatoes instead of russet potatoes.
Q: What other seasonings can I add to the soup?
A: You can add a bay leaf, oregano, or rosemary for extra flavor.
