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.
- 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
- Crispy bacon pieces
- Shredded cheddar cheese
- Diced green onion
- 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.
- 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.
- 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.
- Serve the soup topped with desired toppings. Enjoy!
- 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!