Okay, get ready flavor adventurers because I’m about to drop a bomb on your taste buds! I’m talking about Potato Soup – not the bland, boring stuff your grandma made (sorry, Grandma!). This is Cuba Queen’s version, packed with so much flavor, you’ll want to swim in it. I’ve been tweaking and perfecting this recipe for ages, and trust me, the results are insane.
The first time I tasted a Potato Soup that truly blew my mind was at a tiny Cuban cafe in Miami. It wasn’t just creamy; it was ALIVE with spices, herbs, and a smoky depth that I couldn’t place. That flavor memory became my Everest – I needed to create a Potato Soup that hit those same heights, but with my own Cuba Queen twist. And believe me, after countless batches and taste tests, I’ve nailed it!
Forget everything you think you know about Potato Soup. This isn’t your average, run-of-the-mill bowl of comfort food. This is a flavor explosion, a party in your mouth, a culinary adventure you won’t soon forget.
It’s a creamy, dreamy, potato-packed powerhouse that will make your taste buds sing. It’s comfort food taken to the next level. And because I’m all about sharing the love, I’m about to hand over my secrets so you can make this amazing Potato Soup for yourself. Let’s get cooking!
INGREDIENTS You Need for This:
- 2 pounds Yukon Gold potatoes, peeled and cubed: Yukon Golds are the key! They give the Potato Soup the perfect creamy texture without being gluey.
- 1 large yellow onion, chopped: Don’t skimp on the onion! It’s the flavor base of the Potato Soup.
- 4 cloves garlic, minced: Because everything is better with garlic, right?
- 4 cups vegetable broth (or chicken broth for non-vegan): I prefer low-sodium so I can control the salt level.
- 1 cup heavy cream (or full-fat coconut milk for vegan): This is where the magic happens! Don’t be shy!
- 4 tablespoons butter (or olive oil for vegan): Adds richness and flavor.
- 2 teaspoons smoked paprika: THIS is the secret ingredient! It adds a smoky depth that will blow your mind.
- 1 teaspoon dried thyme: Earthy and aromatic.
- Salt and pepper to taste: Seasoning is everything!
- Optional toppings: Chopped chives, crispy bacon (or vegan bacon), shredded cheese (or vegan cheese), sour cream (or vegan sour cream).
This Potato Soup ingredient list is SHORT but mighty!
You can find the best smoked paprika for this Potato Soup at your local spice shop or even online. Trust me, the quality makes a difference!
For a budget-friendly alternative, you can use russet potatoes instead of Yukon Golds for your Potato Soup, but the texture won’t be quite as creamy.
STEP-BY-STEP INSTRUCTIONS:
- Melt the butter (or heat the olive oil) in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Don’t rush this step – the onion needs to be nice and soft.
- Add the minced garlic and cook for another minute until fragrant. Watch it carefully so it doesn’t burn! Burnt garlic is NOT the flavor we want in our Potato Soup.
- Add the cubed potatoes, vegetable broth (or chicken broth), smoked paprika, and dried thyme to the pot. Season with salt and pepper. This is where your Potato Soup party starts!
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender. Pro tip for Potato Soup perfection: the potatoes should be so soft you can easily mash them with a fork.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids! It’s like a flavor volcano waiting to erupt.
- Return the blended Potato Soup to the pot. Stir in the heavy cream (or coconut milk) and heat through. Don’t let it boil! We just want it warmed through.
- Taste and adjust seasoning as needed. Remember, salt is your friend!
- Ladle the Potato Soup into bowls and garnish with your favorite toppings. I love chopped chives, crispy bacon, and a dollop of sour cream. This is where your Potato Soup transforms into pure magic!
Here’s where most people mess up their Potato Soup – they don’t season it enough! Don’t be afraid to add salt and pepper to taste. It makes all the difference.
While your Potato Soup is working its magic, grab your camera – this is Instagram gold!
In my kitchen, this Potato Soup takes exactly 30 minutes from start to finish. Fast and fabulous!
PRESENTATION:
People absolutely lose their minds when I serve this Potato Soup at cozy dinner parties. It’s the perfect starter on a chilly evening, and it’s hearty enough to be a meal on its own!
This Potato Soup absolutely slays at lunch! Pair it with a grilled cheese sandwich for the ultimate comfort food experience, or with a fresh salad for a lighter lunch.
For an Instagram-worthy presentation, swirl a little extra cream on top of your Potato Soup and sprinkle with smoked paprika.
For a seasonal twist, try adding roasted butternut squash or sweet potatoes to your Potato Soup in the fall. The flavors are incredible!
If you have any leftover Potato Soup (which is rare!), use it as a base for a creamy pasta sauce. Just toss it with your favorite pasta and vegetables for a quick and easy meal. Trust me on this!
For bold pairing suggestions that complement the hearty creamy flavor, I like to serve Potato Soup with a side of crusty bread and a bright green salad. The salad cuts through the richness of the soup, while the bread is perfect for soaking up every last drop.
FAQs:
Can I make this Potato Soup spicier?
Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce to the Potato Soup while it’s simmering. You can also garnish it with sliced jalapeños for an extra kick.
What if I don’t have smoked paprika for my Potato Soup?
If you don’t have smoked paprika, you can use regular paprika, but the flavor won’t be quite the same. You can also add a tiny bit of liquid smoke to mimic the smoky flavor.
How do I know when my Potato Soup is perfectly done?
Your Potato Soup is perfectly done when the potatoes are very tender and easily mashable. The soup should also be smooth and creamy after blending.
Can I make this Potato Soup ahead of time?
Yes! This Potato Soup is actually even better the next day after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this Potato Soup?
While you CAN freeze this Potato Soup, the texture might change slightly after thawing due to the cream content. If you plan to freeze it, I recommend using coconut milk instead of heavy cream.
What kind of cheese goes well with Potato Soup?
Sharp cheddar, Gruyere, or Parmesan are all great choices for Potato Soup.
Can I add other vegetables to this Potato Soup?
Definitely! Carrots, celery, and leeks are all delicious additions. You can also add cooked broccoli or cauliflower for a chunkier Potato Soup.
Don’t stress – your Potato Soup is going to be incredible!
If you don’t have Yukon gold potatoes for your Potato Soup, try red potatoes, but be sure to peel them!
For more ideas, check out this creamy Potato Soup Recipe.
CONCLUSION:
This Potato Soup represents everything Cuba Queen stands for: bold flavors, simple ingredients, and unforgettable experiences. It’s a celebration in a bowl, a reminder that even the simplest dishes can be extraordinary.
My Potato Soup Power Tips:
- Don’t skimp on the smoked paprika! It’s the secret ingredient that takes this Potato Soup from good to AMAZING.
- Use Yukon Gold potatoes for the creamiest texture. Trust me on this one.
- Taste and adjust seasoning as you go. Don’t be afraid to experiment and make it your own.
Here are a few of my other favorite Potato Soup variations:
- Cheesy Potato Soup: Add a cup of shredded cheddar cheese to the soup after blending. For more cheesy goodness, you can follow this Cheesy Potato Soup recipe.
- Vegan Potato Soup: Use coconut milk instead of heavy cream and vegetable broth instead of chicken broth. Be sure to add vegan bacon to your Potato Soup! Here’s another vegan option to consider: Easy Vegan Potato Soup – Nora Cooks.
- Cheddar Garlic Herb Potato Soup: Add roasted garlic and a mix of fresh herbs like thyme, rosemary, and parsley to the soup. Also, check out this Cheddar Garlic Herb Potato Soup for more inspiration!
The Cheesy Potato Soup version gets the biggest reactions at my potlucks!
I’m confident that you can make this Potato Soup your signature dish. It’s easy, it’s delicious, and it’s guaranteed to impress.
So go ahead, flavor adventurers! Get in the kitchen and create some Potato Soup memories. I know you can do it! This Vegan Baked Potato Soup Recipe – Vegan Huggs, offers more ideas for your Potato Soup creation.
Don’t forget to share your results with me! I can’t wait to see your amazing Potato Soup creations. Let the flavor adventure begin! This Potato Soup reminds me of another flavor explosion, The BEST Vegan Potato Soup | Cozy + Creamy – From My Bowl.
Potato Soup
This creamy and comforting potato soup is perfect for a chilly day. Made with simple ingredients, it’s a hearty and satisfying meal the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 large onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 4 tablespoons butter
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, bacon bits, sour cream, chives
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
- Return the soup to the pot and stir in the heavy cream and milk. Heat through, but do not boil.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
For a thicker soup, mash some of the potatoes before blending. You can also add other vegetables like carrots or celery for extra flavor.