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–+ servings
Three bowls of soup with salt and vinegar potato chips on top.

Salt and Vinegar Potato Chip Soup

5 | 8 reviews
Creamy, cozy, and delightfully tangy, this Salt & Vinegar Potato Chip Soup turns your favorite snack into an unexpectedly delicious bowl of comfort.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 7

Equipment

Ingredients

  • 1 (13 oz) medium yellow onion, diced
  • 2 (6 oz) large celery stalks, diced
  • 3 (7 oz) large carrots, diced
  • 6 ounces (one bunch) scallions, greens and whites divided
  • 4 garlic cloves, grated
  • 2 cups parsley, chopped, divided
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons salted butter
  • 1/4 cup flour
  • 2 1/2 (4-6 medium) pounds Russet potatoes, cut into 1-inch chunks
  • 2 tablespoons Better Than Bouillon dissolved in 7 cups water, or 7 cups vegetable broth
  • 2 fresh or dried bay leaves
  • 1/3 cup white wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream, or whole milk
  • Scallions, for finishing
  • Salt and vinegar potato chips

Instructions 

  1. Dice up the onion, 2 celery stalks, and 3 carrots. Set these aside. Thinly slice the scallion whites and set the greens aside. Grate the 4 garlic cloves and finely chop 2 cups parsley. Set these aside.
  2. Place a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and 3 tablespoons of butter. Let this melt, then add the celery, onion, carrots, and scallion whites. Cook for 9-10 minutes, or until the vegetables are beginning to sweat.
  3. Season with 1 teaspoon of Diamond Crystal kosher salt and freshly cracked black pepper.
  4. While the vegetables are cooking down, chop up 2 1/2 pounds of potatoes into 1-inch chunks and whisk together 7 cups of water with 2 tablespoons Better than Bouillon.
  5. After the 10 minutes are up, add the grated garlic, 1 cup of parsley, 1/4 cup of flour and stir. It will get a bit thick, but don’t mind it. Add the potatoes and the 7 cups of bouillon broth.
  6. Add 2 bay leaves and bring to a simmer. Cover and let simmer for 35-45 minutes.
  7. After the soup has simmered, remove the bay leaves, then either scoop some of the soup out in batches to blend in a blender, or use an immersion blender to blend up three-quarters of the soup. You want some chunks left, but most of it still smooth.
  8. Pour in 1/3 cup of white wine vinegar. Taste and season with salt and pepper.
  9. Stir in the remaining 1 cup of parsley and 1/2 cup of heavy cream. Let this bubble while you slice up the remaining scallion greens.
  10. Mix in the scallions and take the soup off the heat.
  11. Serve warm with crushed potato chips on top.
Serving: 375gCalories: 466kcalCarbohydrates: 70gProtein: 10gFat: 18g