Julia Child'S Potato Soup
A creamy, comforting potato soup with onions, milk, and sour cream, perfect for cozy gatherings and suitable for all ages seeking hearty, flavorful comfort food.
Ingredients
Instructions
- Saute chopped onion in margarine until clear.
- Add flour and mix with the onions.
- Add cubed potatoes and enough water to cover them, then add salt.
- Cook for 30 minutes or until potatoes are tender.
- Dissolve chicken bouillon cubes in a small amount of the soup and add to the pot.
- Add milk to the soup and stir frequently.
- Once the soup heats again, add parsley flakes and half of the sour cream.
- Season with salt and pepper to taste.
- Serve the soup with additional sour cream on the side if desired.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup before adding the sour cream. If you prefer, you can substitute butter for margarine, or even use olive oil for a lighter option. For added flavor, try using homemade chicken broth instead of bouillon cubes. Fresh herbs like thyme or dill can also enhance the taste. This potato soup pairs well with crusty bread for a comforting meal.
Serving Suggestions
Serve this potato soup hot, garnished with a dollop of sour cream and a sprinkle of parsley flakes. It's perfect as a standalone dish or paired with a fresh garden salad. For a heartier meal, consider serving it alongside grilled cheese sandwiches or crusty baguettes. This comforting soup also makes a great starter for a larger meal, like a classic chicken recipes dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to restore creaminess and prevent the soup from thickening too much. Gently heat on the stove over low to medium heat, stirring occasionally to ensure even warming. Avoid microwaving, as it can alter the texture of the sour cream.
Nutrition & Diet Analysis (per serving)
Each serving of Julia Child'S Potato Soup contains roughly 1095 calories, with 23g protein, 185g carbohydrates, and 29g fat. It is an excellent source of iron (59% of the Daily Value), protein (46% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2134mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this potato soup vegetarian by substituting vegetable broth for the chicken bouillon. Additionally, using plant-based margarine or olive oil instead of margarine will keep the dish completely vegetarian while still providing a rich flavor.
How can I make the soup thicker?
To thicken the soup, you can blend a portion of it with an immersion blender or regular blender, then return it to the pot. Alternatively, you can add a slurry made of cornstarch and cold water, stirring it into the soup and allowing it to simmer until it thickens to your desired consistency.
What type of potatoes work best for this soup?
Starchy potatoes like Russets or Yukon Golds are ideal for this soup, as they break down easily and create a creamy texture. If you prefer a firmer bite, you can use waxy potatoes like Red Bliss. However, avoid using new potatoes, as they tend to hold their shape too well for a smooth soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).