Creamy Potato Soup
Rich, creamy, and full of cozy flavor, this potato soup is perfect for lunch, dinner, or meal prep. Easy to customize and ready in under 40 minutes.
Equipment
- Large pot or Dutch oven
- - Immersion blender (or regular blender)
- Ladle
- - Cutting board and knife
Ingredients
- - 4 medium potatoes peeled and diced
- - 1 medium onion chopped
- - 2 cloves garlic minced
- - 2 tbsp butter
- - 3 cups chicken or vegetable broth
- - 1 cup milk or half-and-half
- - ½ cup shredded cheddar cheese plus extra for topping
- - Salt and black pepper to taste
- - Optional: crispy bacon green onions, sour cream, extra cheese
Instructions
- Melt butter in a large pot over medium heat. Sauté onion and garlic for 3–4 minutes.
- Add potatoes and broth. Bring to boil, then simmer for 15–20 minutes until potatoes are soft.
- Use immersion blender to partially blend for creamy texture (or fully for smooth).
- Stir in milk and cheddar. Simmer for 5 more minutes until thickened.
- Season with salt and pepper. Serve hot with your favorite toppings.
Notes
- For a chunkier soup, mash potatoes with a fork instead of blending.
- For dairy-free, use plant milk and vegan cheese.
- Add extra veggies like carrots or cauliflower for nutrition.
- For dairy-free, use plant milk and vegan cheese.
- Add extra veggies like carrots or cauliflower for nutrition.