Homemade Eat N Park Potato Soup Recipe
I share my Eat N Park Potato Soup recipe in 2023, and Eat N Park Potato Soup ingredients and a lot of you have asked me for a basic introduction to what Eat N Park Potato Soup actually is. So, without any further ado… Let’s get into it.
Eat N Park Potato Soup Recipe
I recall making homemade Eat N Park Potato Soup for my family for the first time. The silky texture and deep potato, celery, and onion taste made everyone want seconds.
I’ve shared the Eat N Park Potato Soup recipe with friends and family who also adore it. It’s a dish that pulls people together, bringing memories of warm gatherings, pleasant talks, and fulfilling family meals.
This soup’s appeal goes beyond taste and nostalgia. I like it because you can adjust it for different diets, make it ahead of time, and freeze it for later.
I’ll explain each process, answer common questions, and offer success recommendations. Impress your taste buds and enhance your soup game!
Eat N Park Potato Soup Ingredients
- 4 cups of russet potatoes, peeled and diced
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 4 cups of chicken broth
- 4 cups of whole milk
- 1 cup of heavy cream
- 1 cup of chopped celery
- 1 cup of diced onion
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of dried parsley
- Salt and black pepper to taste
- Chopped green onions and shredded cheddar cheese for garnish (optional)
Step by Step Instructions to Make Eat N Park Potato Soup
Cook the Potatoes
In a large pot, melt the butter over medium heat. Add the diced potatoes and cook for about 5 minutes, stirring occasionally, until they soften. Be careful not to let them brown.
Add the Vegetables and Spices
Add the chopped celery and diced onion to the pot with the potatoes. Stir well and cook for another 5 minutes until the vegetables are tender.
Then add the dried thyme, dried rosemary, dried parsley, salt, and black pepper. Stir to combine and cook for another 2 minutes to allow the flavors to meld together.
Make the Roux
Sprinkle the flour over the vegetables in the pot and stir constantly for about 2 minutes to create a roux, which will thicken the soup. The roux should be light golden in color.
Add the Liquids
Slowly pour in the chicken broth, whole milk, and heavy cream into the pot, stirring constantly to prevent lumps from forming.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally until the soup thickens and the potatoes are fully cooked and tender.
Blend the Soup (Optional)
If you prefer a smoother texture, you can use an immersion blender or a regular blender to puree a portion of the soup until it reaches your desired consistency.
Be sure to let the soup cool slightly before blending and exercise caution when working with hot liquids.
Eat N Park Potato Soup Faq’s
Can I use a different type of potato for this soup?
While russet potatoes are recommended for their starchy texture, you can also use Yukon gold or red potatoes for a creamier result. Just keep in mind that the cooking time may vary slightly depending on the type of potato you use.
Can I make this soup ahead of time and store it?
Yes, you can make Eat’n Park Potato Soup ahead of time and store it for later use. Once the soup is cooked and cooled, you can transfer it to an airtight container and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the soup on the stove over low heat, stirring occasionally, until it reaches your desired temperature.
Eat N Park Potato Soup Recipe
Ingredients
- 4 cups of russet potatoes peeled and diced
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 4 cups of chicken broth
- 4 cups of whole milk
- 1 cup of heavy cream
- 1 cup of chopped celery
- 1 cup of diced onion
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of dried parsley
- Salt and black pepper to taste
- Chopped green onions and shredded cheddar cheese for garnish optional
Instructions
- In a large pot, melt the butter over medium heat. Add the diced potatoes and cook for about 5 minutes, stirring occasionally, until they start to soften. Be careful not to let them brown.
- Add the chopped celery and diced onion to the pot with the potatoes. Stir well and cook for another 5 minutes until the vegetables are tender. Then add the dried thyme, dried rosemary, dried parsley, salt, and black pepper. Stir to combine and cook for another 2 minutes to allow the flavors to meld together.
- Sprinkle the flour over the vegetables in the pot and stir constantly for about 2 minutes to create a roux, which will thicken the soup. The roux should be light golden in color.
- Slowly pour in the chicken broth, whole milk, and heavy cream into the pot, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally, until the soup thickens and the potatoes are fully cooked and tender.
- If you prefer a smoother texture, you can use an immersion blender or a regular blender to puree a portion of the soup until it reaches your desired consistency.
