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.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Potato masher or immersion blender
- Cutting board and knife
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
Instructions
- Sauté Aromatics:
- 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.
- Create the Roux:
- Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste.
- Add Broth and Potatoes:
- Slowly pour in the chicken or vegetable broth, whisking continuously to avoid lumps. Add the diced potatoes and bring to a gentle boil.
- Cook Potatoes:
- Reduce the heat to medium-low and simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Mash or Blend:
- 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.
- Add Milk and Cream:
- 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.
- Serve:
- Ladle the soup into bowls and garnish with your favorite toppings.