Description
A warm and comforting creamy potato soup recipe featuring tender potatoes, a velvety broth, and customizable toppings. Perfect for cozy evenings and a true comfort food classic.
Ingredients
Scale
- 4 large potatoes, peeled and diced (about 4 cups)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 tbsp butter (divided)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 2 tbsp all-purpose flour
- 1 cup shredded cheddar cheese (optional)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Fresh parsley or chives (for garnish)
Instructions
- Prepare the Ingredients
Peel and dice the potatoes into small, even cubes. Finely chop the onion and mince the garlic. Set aside. - Cook the Aromatics
In a large pot or Dutch oven, melt 2 tbsp of butter over medium heat. Add the chopped onion and garlic. Sauté until the onion is soft and translucent, about 3–4 minutes. - Add Potatoes and Broth
Stir in the diced potatoes and pour in the chicken or vegetable broth, ensuring the potatoes are just covered. Bring to a boil, then reduce heat to simmer for 15–20 minutes, or until the potatoes are fork-tender. - Make the Roux
In a small saucepan, melt the remaining 2 tbsp of butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly until golden. Slowly whisk in the milk and heavy cream, ensuring no lumps remain. Once thickened, add this mixture to the soup pot. - Blend for Creaminess
Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, blend half of the soup in a blender and return it to the pot. - Season and Enhance
Stir in the shredded cheddar cheese (if using) until melted. Season with salt and black pepper to taste. - Serve
Ladle the soup into bowls and garnish with fresh parsley or chives. Serve with crusty bread or crackers for a complete meal.
Notes
- Variations
- Add protein: Try bacon, ham, or shredded chicken.
- Dairy-free: Substitute coconut milk or a plant-based cream.
- Spicy kick: Add cayenne pepper or hot sauce.
- Loaded potato style: Top with sour cream, bacon, cheese, and green onions.
- Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months (note that dairy texture may change slightly). Thaw overnight in the refrigerator.
- Reheating
Warm in a pot over low heat, stirring frequently. Add a splash of broth or milk to thin if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Keywords: Creamy potato soup, comfort food, hearty potato soup, easy soup recipe, classic potato soup