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Creamy Potato Soup

This Creamy Potato Soup is the ultimate comfort food, perfect for cozy nights and hearty meals. Made with tender potatoes, rich cream, and flavorful seasonings, it’s a one-pot wonder that satisfies every craving.
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Ingredients Equipment Method

Ingredients
  

  • 6 medium russet potatoes peeled and diced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/2 tsp dried thyme optional
  • Salt and pepper to taste
  • Optional toppings: shredded cheese crumbled crackers, green onions, or sour cream

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Ladle
  • Potato masher or immersion blender
  • Cutting board and knife

Method
 

  1. Sauté Aromatics:
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened and fragrant, about 3–5 minutes.
  3. Create the Roux:
  4. Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste.
  5. Add Broth and Potatoes:
  6. Slowly pour in the chicken or vegetable broth, whisking continuously to avoid lumps. Add the diced potatoes and bring to a gentle boil.
  7. Cook Potatoes:
  8. Reduce the heat to medium-low and simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
  9. Mash or Blend:
  10. Use a potato masher for a chunky texture or an immersion blender for a smooth soup. You can blend partially for a creamy yet textured result.
  11. Add Milk and Cream:
  12. Stir in the milk and heavy cream. Heat the soup gently, but do not let it boil. Add thyme, if using, and season with salt and pepper to taste.
  13. Serve:
  14. Ladle the soup into bowls and garnish with your favorite toppings.