Oshkosh Potato Soup
A creamy, comforting potato soup made with Wisconsin potatoes and fresh herbs, honoring the city where the AirVenture event takes place. This american-inspired soups (vegetarian) ready in about 50 minutes pairs russet potatoes, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, peeled and diced russet potatoes
- 1 medium, finely chopped onion
- 2 medium, diced carrots
- 2 stalks, diced celery
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tbsp, chopped fresh thyme
- 1 tsp dried thyme
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat, then add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until softened.
- Step 2: Add 2 lbs diced russet potatoes and 4 cups chicken broth; bring to a simmer and cook for 20 minutes until potatoes are tender.
- Step 3: Stir in 1 tbsp fresh thyme, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: Use an immersion blender to puree soup until smooth, or transfer half to a blender in batches.
- Step 5: Stir in 1/2 cup heavy cream and simmer for 5 more minutes without boiling.
- Step 6: Taste and adjust seasoning with additional salt or pepper before serving.
Frequently asked questions
How long does Oshkosh Potato Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oshkosh Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep russet potatoes from drying out.
Can I substitute ingredients in Oshkosh Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oshkosh Potato Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Oshkosh Potato Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
