Best Creamy Potato Soup
This potato soup is the ultimate comfort food, featuring tender potatoes in a velvety, rich broth. It's easy to make and perfect for warming you up on a chilly day. Top with your favorite additions for a customized and satisfying meal.
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Cutting board
- Knife
- Immersion blender, regular blender, or potato masher
- Whisk
- Ladle
- Bowls
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup sour cream
- Salt to taste
- Pepper to taste
- Optional toppings: Cooked bacon, shredded cheddar cheese, chopped green onions, sour cream, hot sauce
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth, making sure to get rid of any lumps of flour.
- Add the cubed potatoes and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are very tender.
- Choose your method for creaming the soup: Immersion blender (partially blend in the pot), Regular Blender (cool slightly, blend in batches, vent the lid!), or Potato Masher (for a chunkier texture).
- Stir in the heavy cream and sour cream. Heat through gently, but do not boil.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with your favorite toppings.
Notes
For a thicker soup, blend a portion and return to the pot, or simmer uncovered to reduce liquid. For a thinner soup, add more broth or milk. Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for 2-3 months. Reheat gently, stirring occasionally, and avoid boiling after adding dairy. Variations include Loaded Baked Potato Soup (with bacon, cheese, sour cream), Cheesy Potato Soup (add cheddar cheese), Spicy Potato Soup (add cayenne pepper), Bacon Potato Soup (add bacon), and Vegetarian Potato Soup (use vegetable broth).