Description
This creamy, comforting potato soup is the perfect cozy meal for chilly days. Made with simple ingredients like russet potatoes, onions, and a touch of cream, it’s rich, hearty, and super easy to prepare. Perfect for weeknight dinners or a satisfying lunch!
Ingredients
For the soup base:
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4 large russet potatoes, peeled and diced
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1 medium onion, finely chopped
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3 garlic cloves, minced
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3 tbsp butter
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1/4 cup all-purpose flour
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4 cups chicken broth (or vegetable broth)
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1 cup whole milk
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1 cup heavy cream
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1 tsp salt (adjust to taste)
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1/2 tsp black pepper
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1/2 tsp dried thyme (optional)
For garnish (optional):
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Shredded cheddar cheese
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Chopped green onions
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Crumbled bacon
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Sour cream
Instructions
1️⃣ Prepare the base: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
2️⃣ Make the roux: Stir in the flour and cook for 1-2 minutes to remove the raw taste, creating a roux.
3️⃣ Add liquids and potatoes: Slowly whisk in the chicken broth, stirring to avoid lumps. Add the diced potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes or until potatoes are tender.
4️⃣ Blend (optional): For a smoother texture, use an immersion blender to partially blend the soup, or transfer half to a blender and return to the pot. For a chunkier soup, skip this step.
5️⃣ Finish with cream: Stir in the milk and heavy cream. Simmer for another 5 minutes until heated through. Adjust seasoning if needed.
6️⃣ Garnish and serve: Ladle soup into bowls and top with your favorite garnishes like shredded cheese, bacon, green onions, or a dollop of sour cream. Serve hot!
Notes
For extra flavor, sauté chopped celery and carrots with the onions. This adds a subtle sweetness and a nice texture contrast.
If you prefer a vegetarian version, substitute chicken broth with vegetable broth and skip the bacon garnish.
Leftovers store well! Keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or broth to loosen the soup if needed.
- Prep Time: 15 min
- Cook Time: 30 min