The Absolute Best Potato Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic The Absolute Best Potato Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing The Absolute Best Potato Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (49.5 fluid ounce) can chicken
• broth, divided
• 1 (1 ounce) package country style
• gravy mix (such as McCormick®)
• 6 cups peeled and cubed
• potatoes
• 1 carrot, diced
• 1 onion, diced
• 2 (1/2 inch thick) slices deli ham,
• diced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Pour 1 cup of the chicken broth, and the contents of the gravy mix packet, into a small bowl

Step 2: Technique & Execution

Whisk well to combine

Step 3: Technique & Execution

Combine potatoes, carrot, onion, ham, and remaining chicken broth in a large soup pot; bring to a boil

Step 4: Technique & Execution

Cook for 5 minutes, and turn down to a simmer

Step 5: Technique & Execution

Whisk in the broth and gravy mixture

Step 6: Technique & Execution

Simmer soup for one hour.