Fatz Potato Soup Recipe: Creamy Comfort in a Bowl

I’m sharing my take on the classic Fatz potato soup recipe, a creamy comfort food that’s perfect for chilly days. This version stays true to the original while using simple ingredients you likely have on hand.

What makes this soup special is its rich, velvety texture and deep potato flavor. By using a combination of diced potatoes and a touch of cream, you’ll achieve a comforting dish that’s both satisfying and delicious. Let’s get started!

Ingredients for Fatz Potato Soup

Simple, comforting ingredients come together to create this rich and creamy potato soup.

For the best flavor, use high-quality potatoes like Russet or Yukon Gold. I prefer Russet for their starchy texture, which thickens the soup beautifully. You can find them at most grocery stores, including Walmart and Whole Foods.

No heavy cream? Half-and-half or whole milk can be used as a substitute, though the soup won’t be as rich. For an extra creamy texture, add 1/4 cup sour cream (trust me on this). If you’re out of chives, green onions or scallions make a great garnish. You can also customize with your favorite toppings, like crushed crackers or croutons.

This soup keeps well in the fridge for up to 4 days and freezes beautifully for 3 months. Reheat gently on the stovetop, adding a splash of cream if needed to restore the creamy texture. I like to portion it into individual containers for easy lunches throughout the week.

Step-by-Step Instructions for Creamy Potato Soup

Let’s create this comforting soup together, with rich flavors and a silky texture.

Step 1: Sauté the Aromatics and Potatoes

In a large pot, melt 4 tbsp of unsalted butter over medium heat. Add 1 whole diced yellow onion and cook for 5-7 minutes until it becomes translucent and starts to caramelize. You’ll know it’s ready when the onion releases its fragrance and turns a light golden brown.

Next, add 3 cloves of minced garlic cloves and cook for another 1-2 minutes, stirring constantly to prevent burning. The garlic should be fragrant and slightly softened. Then, add the 2.5 lb of diced Russet potatoes, stirring to coat them evenly with the butter and mix with the onion and garlic.

Step 2: Make the Roux and Add Broth

Continue cooking the potato mixture for 2-3 minutes, stirring occasionally. Sprinkle 2 tbsp of all-purpose flour over the potatoes and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste, creating a light roux that will thicken the soup.

Gradually pour in 4 cups of chicken broth, whisking continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 3: Blend and Add Cream

Use an immersion blender to puree the soup until smooth, or allow it to cool slightly and blend it in batches using a countertop blender. Return the soup to the pot if necessary, and stir in 1 cup of heavy cream. This will give the soup a rich, creamy texture.

Season the soup with 1 tsp of salt and 0.5 tsp of freshly ground black pepper. Taste and adjust the seasoning as needed. If the soup is too thick, you can thin it with a little more chicken broth.

Step 4: Serve and Garnish

Ladle the soup into bowls and garnish with 0.25 cup of chopped fresh chives. For an extra burst of flavor and texture, top with 1 cup of shredded cheddar cheese and 0.5 cup of bacon bits, if desired. Serve hot and enjoy the comforting, creamy goodness.

Dietary Considerations for This Recipe

Making It Gluten-Free

To make this potato soup gluten-free, simply replace the all-purpose flour with a gluten-free alternative like rice flour or cornstarch. Use 1:1 ratio for substitution. Be sure to check that your chicken broth is gluten-free as well.

Dairy-Free Modifications

For a dairy-free version, substitute the heavy cream with a non-dairy alternative such as coconut cream or cashew cream. You can also use dairy-free butter instead of regular butter. Keep in mind that coconut cream will add a slight coconut flavor.

Lowering the Fat Content

To reduce the fat content, use low-fat milk or reduced-fat cream instead of heavy cream. You can also decrease the amount of butter used for sautéing or replace it with olive oil. Another option is to use less cheese or a lower-fat cheese alternative if you’re adding it as a topping.

Making It Keto-Friendly

To make this soup keto-friendly, focus on modifying the ingredients to lower the carb content. Use cauliflower as a partial substitute for potatoes or reduce the amount of potatoes and add more cream or coconut cream to maintain creaminess. Ensure that your chicken broth is sugar-free and watch out for hidden carbs in other ingredients.

Other Dietary Considerations

If you’re watching your sodium intake, use low-sodium chicken broth and be mindful of the amount of salt you add. For a vegan version, replace the chicken broth with a vegetable broth and use plant-based cream alternatives. You can also add other vegetables like celery or carrots to enhance the flavor and nutritional profile.

Frequently Asked Questions