Ultimate guide: how to replicate olive garden’s creamy potato soup perfection

Indulge in the comforting flavors of Olive Garden’s beloved potato soup with this step-by-step guide. Whether you’re a seasoned chef or a culinary novice, this recipe will empower you to recreate the restaurant’s iconic dish in the comfort of your own kitchen.

Ingredients:

• 2 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 2 cloves minced garlic
• 3 cups russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• Salt and black pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Melt Butter and Sauté Vegetables: In a large pot or Dutch oven over medium heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

2. Add Potatoes and Broth: Add the diced potatoes to the pot and stir to coat with the butter and vegetables. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender.

3. Puree Soup: Using an immersion blender or a regular blender (in batches if necessary), puree the soup until smooth. If desired, leave some small chunks of potatoes for a more rustic texture.

4. Add Milk and Cream: Stir in the milk and heavy cream. Bring the soup back to a simmer and cook for 5 minutes to thicken.

5. Season to Taste: Season the soup with salt and black pepper to taste. Adjust the seasonings as needed to suit your preferences.

6. Add Cheese and Parsley (Optional): For added richness, stir in the shredded cheddar cheese. If desired, sprinkle with chopped fresh parsley for a vibrant garnish.

7. Serve and Enjoy: Ladle the creamy potato soup into bowls and serve warm. Pair it with a crusty bread or crackers for a complete meal.

Tips for Perfection:

• Use Russet Potatoes: Russet potatoes have a high starch content, which helps thicken the soup naturally.
• Don’t Overcook the Potatoes: Overcooked potatoes can become mushy and lose their texture. Simmer them just until tender.
• Adjust the Creaminess: The amount of milk and cream you add will determine the thickness of the soup. Adjust to your desired consistency.
• Experiment with Herbs: Add a touch of dried thyme, oregano, or rosemary to enhance the flavor of the soup.
• Garnish with Croutons: For a crunchy topping, sprinkle homemade or store-bought croutons over the soup before serving.

Variations:

• Loaded Potato Soup: Add bacon crumbles, sour cream, and green onions for a loaded potato soup experience.
• Creamy Corn Potato Soup: Stir in a can of drained corn kernels for a sweet and savory twist.
• Spicy Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce for a touch of heat.

How to Store Leftover Potato Soup:

• Refrigerator: Store leftover potato soup in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze leftover potato soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating Potato Soup:

• Stovetop: Reheat the soup over medium heat on the stovetop, stirring occasionally.
• Microwave: Place the soup in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until warmed through.

Popular Questions

Q: Can I use other types of potatoes?
A: Yes, you can use other types of potatoes, such as Yukon Gold or red potatoes. However, russet potatoes are recommended for their high starch content.

Q: Can I make the soup ahead of time?
A: Yes, you can make the soup up to 3 days in advance. Store it in the refrigerator and reheat before serving.

Q: How can I thicken the soup if it’s too thin?
A: Add a slurry made from 1 tablespoon of cornstarch and 2 tablespoons of water to the soup. Bring to a simmer and cook until thickened.

Q: Can I use vegetable broth instead of chicken broth?
A: Yes, you can use vegetable broth for a vegetarian or vegan version of the soup.

Q: How do I make the soup gluten-free?
A: Use gluten-free broth and ensure that the heavy cream you use is also gluten-free.