Copycat Rafferty’s Potato Soup

If you asked me about the best potato soup I’ve ever tasted, I wouldn’t say Rafferty’s Potato Soup is the best, but it would definitely be on my list, at least in my top three.

I think everyone who visits Rafferty’s and tastes their potato soup will fall in love with this dish. It’s a creamy and hearty soup, full of tasty flavors that linger in your mouth for hours. I love their potato soup, and their Chicken Finger Filets too, both dishes are my top choices when I craft a meal from Rafferty’s.

I made this copycat recipe the classic way, using traditional ingredients for potato soup. I added heavy cream, butter, and turmeric to give it a warm, creamy texture and finished it off with some pieces of crusty bread, which I love to have with this kind of soup.

The soup was wonderful, with a golden color and crispy pieces of bread on top. I paired it with an Azulito Drink, one of my favorite drinks this summer, and we enjoyed sweet Chocolate Clusters with Coconut for dessert after finishing our meal.

Ingredients

• 4 large potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (I used the vegetable once)
• 1 cup milk
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon turmeric
• Salt and pepper
• crusty bread for serving (Optional)

How to Make Rafferty’s Potato Soup?

Step 1:

First, Peel and cut the potatoes into small pieces. Also, Chop the onion and garlic.

Step 2:

Melt butter in a big pot. Cook the chopped onion and garlic.

Step 3:

Put the potatoes and a bit of turmeric into the pot. Add the broth, let it boil, then turn down the heat and cook for 15-20 minutes until the potatoes are soft.

Step 4:

You can use your blender to make the soup smooth.

Step 5:

Put the smooth soup back in the pot. Stir in milk and cream, and cook for another 5 minutes. Add salt and pepper to taste.

Step 6:

Cut the bread into pieces and toast them lightly while the soup cooks, This bread step is optional, I just love to serve crispy bread with this soup.

Step 7:

Pour the soup into bowls and add the toasted bread pieces on top. Enjoy.

Kitchen Equipment Needed

• Large pot
• Knife and cutting board
• Immersion blender or regular blender
• Spoon for stirring
• Ladle
• Toaster or oven for toasting bread

Great Tips!

• You can add Shredded cheddar and some bacon bits on top for more flavor and also to make the bowl look nice.
• Try to Cook the onion slowly to make it taste sweeter.
• Cook garlic with the onions to avoid a raw garlic taste.
• If you prefer a chunkier texture, mash some of the potatoes instead of blending the entire soup.

Storing?

Put the leftover Rafferty’s Potato Soup in a sealed container and keep it in the fridge for up to 2 days. When you want to eat it again, warm it slowly on the stove, Don’t let it boil so it stays smooth.

FAQ

Can I use a different type of potato?

I always use russet for potato soups. But you can use any type you want, Each type will give the soup a different texture.

Can I make this soup vegetarian?

Use vegetable broth instead of chicken broth to keep it vegetarian.

How do I make this soup gluten-free?

Ensure the bread used is gluten-free and check that the broth is also gluten-free.

Can I add other vegetables to the soup?

Sure, Carrots, or celery, can be added.

How can I make the soup spicier?

You can add a little hot sauce or a pinch of red pepper flakes.

Can I use dairy-free milk?

Yes, almond, soy, or oat milk can be used as substitutes for regular milk.

Conclusion

I love this copycat recipe of Rafferty’s Potato Soup, a creamy dish that’s perfect for any time of year. It has a golden color and crunchy bread topping, which makes it loved by me and my whole family. If you enjoyed making and eating this recipe, please share it and subscribe to my blog for more delicious soup recipes.