Potato-Buttermilk Soup
Creamy and comforting potato-buttermilk soup features tender potatoes, onions, and fragrant thyme, perfect for a cozy meal that suits all seasons and tastes.
Ingredients
Instructions
- Cover potato cubes with chicken broth and cook until tender.
- Remove from heat; do not drain the broth.
- Saute chopped onions until tender.
- Melt butter in a saucepan over medium-high heat.
- Add all-purpose flour and stir for 2 minutes.
- Slowly stir in buttermilk and cook until it thickens.
- Add onions, potatoes, broth, and thyme; heat to boiling.
- Season with salt and pepper to taste.
Tips & Substitutions
To enhance the flavor of your Potato-Buttermilk Soup, consider adding fresh herbs such as parsley or dill along with the thyme. If you prefer a creamier texture, you can substitute half of the buttermilk with heavy cream. For a bit of heat, try adding a pinch of cayenne pepper or some diced jalapeños while cooking the onions.
Serving Suggestions
Serve the Potato-Buttermilk Soup hot, garnished with fresh herbs or a sprinkle of paprika for color. It pairs wonderfully with crusty bread or a simple salad for a complete meal. For a heartier option, consider serving it alongside Peter Pipers Fried Chicken for a comforting dinner.
Storage & Reheating
Store leftover Potato-Buttermilk Soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat on the stovetop, stirring frequently to prevent curdling. If the soup thickens too much, add a splash of chicken broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Buttermilk Soup contains roughly 769 calories, with 16g protein, 114g carbohydrates, and 27g fat. It is an excellent source of potassium (46% of the Daily Value), vitamin C (37% of the Daily Value), and protein (33% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1168mg per serving (51% 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 use a different type of potato for this soup?
Yes, you can use Yukon Gold or red potatoes in place of the standard variety. Each type will lend a slightly different flavor and texture to the soup, but all will work well. Avoid waxy potatoes like new potatoes, as they won't break down and create the creamy consistency you want.
Is it possible to make this soup vegetarian?
Absolutely! To make the Potato-Buttermilk Soup vegetarian, simply substitute the chicken broth with vegetable broth. This will maintain the flavor profile while keeping the dish meat-free. You might also want to consider adding more vegetables, like carrots or celery, for additional depth.
Can I freeze the leftovers?
Freezing Potato-Buttermilk Soup is not recommended due to the buttermilk, which may separate upon thawing. However, you can freeze the potato and broth mixture before adding the buttermilk. When ready to serve, thaw and reheat, then stir in the buttermilk just before serving.
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).