Creamy roasted potato soup with celery, onion, and bay leaves.

FEATURED STANDOUTS

Potatoes

Potatoes providing body and starchy texture. Roasting them is non-negotiable for a deep, nutty flavor. Russet or Yukon Gold varieties work best.

Celery

Celery adds a clean, earthy aromatic note. When roasted alongside the potatoes and onion, its flavor mellows and sweetens.

Onion

Provides a savory depth and aromatic sweetness that is crucial to the overall profile. A standard yellow onion is ideal.

Half and Half

Half and half is the source of the soup’s luxurious creaminess. Its fat content is key to preventing a watery texture and delivering a rich mouthfeel.

Bay Leaves

Bay leaf if understated but vital aromatic that infuses the soup during simmering, adding a subtle, traditional savory background note.

TIPS & TRICKS FOR THE BEST ROASTED POTATO SOUPS

Roast Potatoes for Deeper Flavor

This is the most critical step. Dicing the potatoes into 1-inch pieces and tossing them with a good quality oil, salt, and pepper before roasting until they are deeply golden brown and caramelized will unlock complex, nutty, and savory flavors that are impossible to achieve through boiling alone.

Mash Potatoes Directly into Cream for Texture

Instead of blending, gently mash them with the half and half. This technique incorporates the starches slowly, helping to thicken the soup naturally and providing a wonderful, rustic texture with small, soft potato chunks throughout, avoiding the gluey texture that can result from over-blending all the starch.

Chop Roasted Celery and Onions After Roasting

Roasting the vegetables whole or in large chunks maximizes their sweetness and prevents them from drying out. Once they are tender and caramelized, chop them finely before adding them to the pot. This keeps the aromatic flavors concentrated and sweet.

Simmer Slowly to Avoid Curdling Dairy

Dairy is sensitive to high heat. Once the half and half has been added, keep the heat low—just a gentle simmer—and stir frequently. Do not allow the soup to come to a rolling boil, as this can cause the milk proteins to separate and result in a grainy, curdled texture.

Adjust Consistency with Stock at the End

The amount of starch in your potatoes can vary, meaning the final thickness of the soup can be unpredictable. Have extra chicken or vegetable stock ready. After the soup has simmered and achieved its base flavor, slowly whisk in small amounts of stock until the perfect, pourable consistency is reached. It should be thick enough to coat the back of a spoon, but not paste-like.

Inclusive Adaption

Use Lactose-Free Half and Half

For those with lactose sensitivities, lactose-free half and half or full-fat coconut milk (for a non-dairy option) can be substituted directly for the traditional half and half to maintain a similar creamy richness.

Thicken with Cornstarch Instead of Flour

For a gluten-free preparation, a cornstarch slurry (a small amount of cornstarch mixed with cold water) can be whisked into the simmering soup at the end. This is a highly effective, gluten-free thickener.

Blend Fully for People Needing Smooth Textures

While a partially mashed texture is recommended for maximum flavor, the entire batch can be pureed using an immersion blender or transferred to a stand blender (carefully!) until completely smooth for a velvety, uniform consistency suitable for modified-texture diets.

Use Vegetable Stock for Vegetarian Preparation

Simply swap out chicken stock for a high-quality vegetable stock to ensure the soup remains 100% vegetarian while retaining all its savory depth.

Reduce Pepper for Low-Irritation Diets

Black pepper and other strong spices can be irritating for some. The amount of pepper can be significantly reduced or eliminated entirely; the rich, roasted flavors will still carry the soup’s profile.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Stock pot 

Sheet pan 

Knife 

Cutting board

Whisk 

ENJOY THIS RECIPE WITH

JALAPENO AND CHEESE CAST IRON CORN BREAD

LEMON SAGE STUFFIN MUFFIN CUPS

BRUSSEL SPROUT COLESLAW

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BAKED POTATO SOUP

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Recipe

Marissa Bolden

Roasted Potato Soup

Creamy roasted potato soup with celery, onion, bay leaves, and a velvety flour-and-butter base.

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Servings: 8

Ingredients Method

Ingredients

  

• 4 russet potatoes
• 2 tablespoons butter for soup base
• 2 tablespoons butter for roasting
• 1 yellow onion sliced
• 3 celery stalks sliced
• 2.5 tablespoons flour
• 1 cup vegetable stock plus more to thin soup
• 2 –3 cups half and half
• 2 tablespoons salt divided: 1 Tbsp for boiling, 1 Tbsp for soup/roasting
• 2 teaspoons black pepper
• 1 tablespoon garlic powder
• 2 bay leaves

Method

 

1. Cook Potatoes:
2. Place the potatoes in a pot and cover them with cold water. Add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain the potatoes and place them on a baking sheet.
3. Roast Vegetables:
4. Cut the potatoes in half (or split them). Add the sliced onions and celery to the baking sheet. Sprinkle the vegetables generously with salt until they look “crispy” (likely meant to season well). Roast the vegetables in the oven for 20 minutes at 375°F.
5. Make the Cream Base (Roux):
6. In a saucepan on the stove, melt 2 tablespoons of butter. Stir in the flour to create a roux. Gradually whisk in the vegetable stock until the mixture is smooth. Add the half and half and bay leaves, and continue to whisk until combined.
7. Combine and Finish Soup:
8. Once the potatoes are tender from roasting, place them directly into the cream base and mash them slightly to begin thickening the soup. Remove the bay leaves. Take out the roasted celery and onions, roughly chop them into bite-sized pieces, and stir them back into the soup along with the garlic powder. Stir until the soup reaches your desired consistency. Adjust the salt and pepper to taste. If the soup is too thick, thin it out with additional vegetable stock.

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