When you’re craving comfort food, nothing satisfies quite like a warm bowl of Creamy Rustic Potato Soup. With tender chunks of potato, sautéed aromatics, and a creamy, herb-infused broth, this soup is hearty, simple, and soul-warming. Unlike fully blended potato soups, this rustic version keeps some texture, making it cozy, filling, and perfect for family dinners or casual entertaining.
What is Rustic Potato Soup?
Rustic potato soup is a chunky, cream-based soup featuring diced potatoes, onions, garlic, and herbs simmered in broth and finished with cream or milk. The word “rustic” refers to its hearty, less refined texture—it’s thick, creamy, and flavorful, with visible chunks of vegetables and potatoes for a homestyle feel.
Creamy Rustic Potato Soup
Equipment
- large soup pot
- wooden spoon
- ladle
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- potato masher (optional)
Ingredients
- 4 cups Yukon gold or russet potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cups chicken broth or vegetable broth
- 1 ½ cups whole milk or half-and-half
- ½ cup heavy cream (optional)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tsp fresh thyme or ½ tsp dried
- 1 tsp dried parsley
- 1 bay leaf
- to taste salt and black pepper
- 2 tbsp fresh chives or parsley for garnish
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Stir in garlic and cook 1 minute more.
- Stir in diced potatoes, thyme, parsley, bay leaf, and broth. Bring to boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Remove bay leaf. Stir in milk and heavy cream. Simmer gently for 5 minutes.
- For extra creaminess, lightly mash some potatoes in the pot while leaving others chunky.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with herbs or toppings.
Notes
Ingredients You’ll Need
This recipe serves 6.
- 4 cups Yukon gold or russet potatoes, peeled and diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups chicken broth (or vegetable broth)
- 1 ½ cups whole milk (or half-and-half)
- ½ cup heavy cream (optional for richer texture)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
Optional toppings
- Crumbled bacon
- Shredded cheddar cheese
- Croutons or toasted bread cubes
- A drizzle of olive oil
Substitutions
- Dairy-free: use full-fat coconut milk.
- Gluten-free: naturally GF, no changes needed.
- Vegetarian: use veggie broth and skip bacon toppings.
Step-by-Step Instructions
Step 1: Sauté aromatics
In a large pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Stir in garlic and cook 1 minute more.
Step 2: Add potatoes and broth
Stir in diced potatoes, thyme, parsley, bay leaf, and broth. Bring to boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
Step 3: Add creaminess
Remove bay leaf. Stir in milk and heavy cream. Simmer gently for 5 minutes.
Step 4: Adjust texture
For extra creaminess, lightly mash some potatoes in the pot while leaving others chunky.
Step 5: Season and serve
Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with herbs or toppings.
Tips for the Best Rustic Potato Soup
- Use Yukon gold potatoes for creamy texture; russets for fluffier chunks.
- Mash a portion of potatoes instead of blending for a rustic feel.
- Add milk slowly and heat gently to avoid curdling.
- Make extra for leftovers—it tastes even better the next day.
Variations
- Rustic potato leek soup: Swap onion for leeks for French-inspired flavor.
- Cheesy rustic potato soup: Stir in cheddar or Parmesan before serving.
- Rustic sausage potato soup: Add browned sausage for protein.
- Spicy rustic soup: Stir in red pepper flakes or smoked paprika.
Storage and Reheating
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Freeze up to 2 months (cream may separate slightly; stir well after reheating).
- Reheating: Warm gently on stovetop, adding splash of milk or broth if too thick.
Serving Ideas
This hearty soup pairs perfectly with:
- Crusty bread or garlic toast
- A fresh green salad
- Roasted vegetables
- Grilled cheese sandwiches
Nutrition Breakdown
One serving has about 310–350 calories, 8 grams protein, 34 grams carbs, and 16 grams fat. Using lighter milk lowers calories while keeping it filling.
Conclusion
Creamy Rustic Potato Soup is the perfect balance of hearty and comforting. With its creamy base, chunky potatoes, and aromatic herbs, it’s a cozy recipe for fall and winter nights. Easy to make, versatile, and deeply satisfying, it’s sure to become a family favorite in your soup rotation.
FAQs
Can I blend this soup smooth?
Yes, but it won’t be rustic—leave some chunks for traditional texture.
Can I make it dairy-free?
Yes, use coconut milk or almond milk.
Do I need to peel the potatoes?
For rustic texture, you can leave skins on if using Yukon gold.
Can I add meat?
Yes, sausage, ham, or bacon add heartiness.
Can I freeze this soup?
Yes, but stir well after reheating as cream can separate.