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–+ servings

Creamy Potato Soup

This creamy potato soup offers a rich and velvety texture, perfect for cold days and gatherings. It's easy to make with common ingredients and is sure to be a hit with everyone.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 4 large Russet potatoes, peeled and chopped Yukon Gold potatoes can also be used.
  • 1 medium Onion, diced Adds depth of flavor.
  • 2 cloves Garlic, minced Infuses the soup with a rich taste.
  • 4 tablespoons Butter Used to sauté the onion and garlic.
  • 1/4 cup Flour For making a roux.
  • 4 cups Chicken or vegetable broth Adds depth to the flavor.
  • 1 cup Milk or cream Adjust based on desired creaminess.
Seasonings
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black pepper Adjust to taste.
  • Optional herbs (thyme, rosemary, or bay leaves) To enhance flavor.
Toppings
  • Shredded cheese (e.g., cheddar) To elevate flavor.
  • Chopped chives For garnish.
  • Bacon bits For added crunch.
  • Sour cream For a creamy finish.

Method
 

Preparation
  1. Gather all necessary ingredients.
  2. Peel and chop the potatoes into small pieces.
Cooking
  1. In a large pot, melt the butter over medium heat. Add diced onions and minced garlic. Sauté until soft and fragrant.
  2. Sprinkle flour into the pot, stirring constantly for about 2 minutes to create a roux.
  3. Gradually add the chicken or vegetable broth, stirring to combine with the roux.
  4. Stir in chopped potatoes, bring to a boil, then reduce heat and simmer until potatoes are tender.
  5. Use an immersion blender to blend the soup until smooth, or blend half for a chunkier texture.
  6. Stir in milk or cream until you reach your desired creaminess.
  7. Taste and adjust seasoning with salt, pepper, and any herbs you like.
Serving
  1. Ladle the soup into bowls and garnish with your favorite toppings.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gSodium: 450mgFiber: 3gSugar: 2g

Notes

Serve hot with crusty bread or a fresh salad. Let soup cool before storing in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

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