Creamy Potato Soup
This creamy potato soup is cozy, hearty, and easy to make. With simple ingredients and endless topping options, it’s a family favorite that’s both budget-friendly and satisfying.
Equipment
- - Large soup pot
- - Immersion blender (or standard blender)
- Cutting board & knife
- Whisk
Ingredients
- - 4 large russet potatoes peeled and diced
- - 1 large onion 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
- - Garnishes: cheddar cheese chives, bacon bits, sour cream
Instructions
- Melt butter in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Sprinkle in flour and stir constantly for 2 minutes to make a roux.
- Gradually add broth while whisking. Add potatoes, season with salt and pepper, and bring to a boil.
- Lower heat and simmer 15–20 minutes until potatoes are tender.
- Blend with an immersion blender until creamy (or leave some chunks for texture).
- Stir in milk or cream and cook gently for 5 minutes.
- Serve hot with your favorite toppings.
Notes
- For a lighter version, use milk instead of cream.
- Blend partially for a chunkier soup, fully for smooth.
- Add toppings like cheese, bacon, or chives for extra flavor.
- Blend partially for a chunkier soup, fully for smooth.
- Add toppings like cheese, bacon, or chives for extra flavor.