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Eat N Park Potato Soup Recipe
Ariana Lumi

Eat N Park Potato Soup Recipe

Learn to make the famous Eat N Park Potato Soup Recipe in your own kitchen! This creamy, comforting soup features tender potatoes, aromatic vegetables, and rich flavors that will warm your soul. Perfect for chilly days and family dinners!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Starter
Cuisine: American
Calories: 280
Ingredients Method Video Notes

Ingredients
  

  • Olive oil or unsalted butter – 2 tbsp
  • Yellow onion – 1 medium finely diced.
  • Carrots – 2 media peeled and diced.
  • Celery – 2 stalks diced.
  • Garlic – 3 cloves minced.
  • Fresh rosemary – 1 tbsp chopped or 1 tsp dried
  • Red pepper flakes – ¼ tsp optional
  • Salt – 1½ tsp adjust to taste
  • Black pepper – ½ tsp
  • All-purpose flour – 3 tbsp
  • Vegetable or chicken stock – 5 cups
  • Bay leaf – 1
  • Russet or Yukon gold potatoes – 4 mediums peeled and diced.
  • Heavy cream – ½ cup optional
  • Shredded cheddar cheese – 1 cup optional

Method
 

  1. Heat the olive oil or butter in your large soup pot over medium heat. Add the diced onions, carrots, and celery to create your aromatic base. Cook these vegetables for 5-7 minutes, stirring occasionally, until the onions become translucent and the vegetables begin to soften. This step is crucial to build the flavor foundation that will carry through the entire soup.
  2. Add the minced garlic, chopped rosemary, red pepper flakes (if using), salt, and black pepper to the pot. Stir constantly for 1-2 minutes until the garlic becomes fragrant and the rosemary releases its essential oils. The kitchen should smell divine at this moment, which is how you know you are on the right way.
  3. Sprinkle the flour evenly over the vegetables, stirring continuously to coat everything thoroughly. Cook this mixture for 2-3 minutes, allowing the flour to lose its raw taste and develop a light golden shade. This roux will be what gives our soup its signature creamy texture without relying solely on dairy.
  4. Gradually pour in about half of your stock, whisking constantly to prevent lumps from forming. Once the mixture begins to thicken and smooth out, add the remaining stock along with the bay leaf. Bring the soup to a gentle simmer, then reduce the heat to maintain a steady, lazy bubble.
  5. Add the diced potatoes to the simmering broth. Partially cover the pot and let everything cook for 15-20 minutes, stirring occasionally. The potatoes should be fork-tender but not fall apart when they are done. This is the moment where patience pays off, rushing this step will result in mushy, unappetizing potatoes.
  6. Remove the bay leaf from the soup. If you are adding cream or cheese, now’s the time to stir them gently, allowing the cheese to melt completely and the cream to incorporate smoothly. Taste and adjust your seasoning as needed – every palate is different, and this is your chance to make it perfect for you.

Video

Notes

This Eat N Park Potato Soup is stored beautifully in the refrigerator for up to 4 days in an airtight container. Like many soups, it improves with time as the flavors continue to meld and deepen.
When reheating, use gentle heat on the stovetop over medium-low temperature, stirring occasionally. If the soup has thickened too much during storage, thin it with a splash of stock or milk until you reach your desired consistency.
The microwave works too but stir every 30 seconds to ensure even heating. If you have added cream or cheese to your soup, avoid bringing it to a rolling boil when reheating, as this can cause the dairy to curdle and ruin the smooth texture you worked so hard to achieve.