Description
This hearty potato soup is a simple, comforting dish that’s perfect for any occasion. It’s creamy, flavorful, and made with wholesome ingredients you likely already have at home. Whether you’re serving it as a starter or a main dish, this soup is sure to please everyone at the table.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1/2 cup heavy cream
Seasonings and Spices
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
Optional Toppings
- Shredded cheddar cheese
- Crumbled bacon
- Chopped green onions
- Sour cream
For Thickening (Optional)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
Prepare the Potatoes:
Peel and dice the potatoes into small cubes.Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.Cook the Potatoes:
Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.Blend the Soup:
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot for a chunkier texture.Add Milk and Cream:
Stir in the milk and heavy cream. If using a thickener, mix the flour with 2 tablespoons of melted butter to form a paste, then whisk it into the soup. Simmer for an additional 5–10 minutes.Season the Soup:
Add salt, pepper, and thyme to taste. Adjust seasoning as needed.Serve and Garnish:
Ladle the soup into bowls and garnish with your favorite toppings, such as cheese, bacon, green onions, or a dollop of sour cream.
Notes
- Dairy-Free Option: Replace milk and cream with coconut milk or almond milk.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Potato soup can be frozen but may require stirring after reheating to restore its creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American