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Rustic Potato Soup is a soup recipe that you will want to turn to again and again. We’re keeping things rustic by simmering mini halved potatoes in a decadent broth of chicken stock, herbs and cream. Top the potato soup with crispy bacon, shredded cheddar and chopped green onions for the ultimate spoonful.

What Makes this Potato Soup “Rustic?”

You may be asking yourself, what is a rustic soup? Well, let me tell you my definition of it haha! To me, a rustic soup is just down-right delicious without any special frills. Here’s what makes this potato soup rustic:

  • Leaving the skin on the potatoes – no peeling necessary!
  • Halving the mini potatoes and quartering them to have larger and smaller chunks – not everything has to be perfect!
  • Throwing everything together in one pot and just letting it be. 

 

What Type of Potatoes to Use

When it comes to this soup recipe, I like to use a combination of mini Yukon gold potatoes and mini red potatoes. That way, you get a good balance of starchy potato (red potatoes) to buttery potatoes (Yukon golds).

If you aren’t able to find mini variations, you can use regular-sized red and Yukon golds. More chopping will just need to be necessary as they are larger and will need to be broken down more. 

Rustic Potato Soup Toppings

Without a doubt, the most necessary toppings for potato soup have to be: crispy bacon, shredded cheddar cheese and chopped green onions! They just have to be there for the ultimate potato soup bite. Here are some other topping ideas:

  • Crispy bacon
  • Shredded cheese (cheddar is my favorite)
  • Chopped green onions or chives
  • Homemade croutons or garlic bread
  • Sautéd cubed ham
  • Sour cream
  • Crispy onions (like what you’d put on a green bean casserole)

What are your favorite potato soup toppings?? Tell me below in the comments!

 

If I’m being honest, potato soup isn’t one of those things that I usually crave, BUT this potato soup completely changed my prospective. It’s so darn addicting! Simple ingredients put together in a simple way to create a scrumptious outcome. Can’t get better than that!

Looking for other soup recipes? Look here!

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Rustic Potato Soup


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 15 minutes
  • Yield: 6-8 servings 1x

Description

Rustic Potato Soup is a soup recipe that you will want to turn to again and again. We’re keeping things rustic by simmering mini halved potatoes in a decadent broth of chicken stock, herbs and cream. Top the potato soup with crispy bacon, shredded cheddar and chopped green onions for the ultimate spoonful.


Ingredients

Scale
  • 1 pound mini Yukon gold potatoes, smaller ones halved and larger ones quartered
  • 1 pound mini red potatoes, smaller ones halved and larger ones quartered
  • 4 tablespoons butter
  • 1 small onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 4 tablespoons flour
  • 64 oz (2 containers) chicken stock
  • 8 oz heavy cream
  • 1 cup sour cream

Toppings:

  • Crispy bacon pieces
  • Shredded cheddar cheese
  • Diced green onion

Instructions

  1. Melt the butter over medium heat in a large Dutch oven or soup pot. Add in the onion and salt and allow to sauté for a couple minutes until translucent, not allowing to brown. Add in the thyme and flour and stir to coat. Allow to cook for a about a minute.
  2. Pour in the chicken stock to de-glaze the pan. Stir together to combine. Bring to a boil over medium-high heat and then add in the potatoes to boil. Boil the potatoes for about 25 minutes, or until they are fork-tender.
  3. Reduce the heat to low before pouring in the heavy cream and sour cream, not allowing to boil. Bring to a simmer and allow to simmer and combine for another 10-15 minutes.
  4. Serve the soup topped with desired toppings. Enjoy!

Notes

  • Leave the skin on the potatoes for a true “rustic” feel.
  • If you can’t find mini variations of the potatoes, use the regular-sized ones but cut them down into 1-inch sized pieces.
  • Quick tip: after the soup has cooked allow it to cool and thicken slightly before serving. Hot soup right off the burner will always be thinner!
  • Leftovers of this soup store and re-heat wonderfully!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

Affiliate Links

This post may contain affiliate links, which means that KJ & Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do!

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