Creamy Potato Soup Recipe
A creamy potato soup recipe that delivers warmth, comfort, and flavor with every spoonful. Simple to make, versatile to serve, and sure to please.
Equipment
- Large soup pot
- - Immersion blender or standard blender
- - Wooden spoon
- Ladle
Ingredients
- - 4 large russet potatoes peeled and diced
- - 1 large onion finely chopped
- - 2 cloves garlic minced
- - 4 tbsp unsalted butter
- - 3 tbsp all-purpose flour
- - 4 cups chicken or vegetable broth
- - 1 cup whole milk or heavy cream
- - Salt and black pepper to taste
- - Optional: fresh thyme or rosemary
- - Toppings: shredded cheese chopped chives, crispy bacon bits, or sour cream
Instructions
- Peel and dice potatoes into even chunks.
- In a large pot, melt butter over medium heat. Add onion and cook until translucent, then stir in garlic for 1 minute.
- Sprinkle in flour, stirring constantly for 2 minutes to form a roux.
- Gradually whisk in broth, then add potatoes. Season with salt and pepper. Simmer 15–20 minutes until potatoes are tender.
- Blend soup with an immersion blender to your preferred consistency.
- Stir in milk or cream, warming gently for 5 minutes. Adjust seasoning.
- Serve hot with toppings of your choice.
Notes
- Yukon Gold potatoes can be used for a naturally buttery flavor.
- For a lighter version, replace cream with whole milk.
- Avoid over-blending to prevent a gluey texture.
- For a lighter version, replace cream with whole milk.
- Avoid over-blending to prevent a gluey texture.