Best Ever Creamy Potato Soup
This creamy potato soup recipe is the ultimate comfort food, perfect for warming you up on a chilly day. With a rich and flavorful base of sautéed aromatics and a touch of heavy cream, this soup is surprisingly easy to make and incredibly satisfying. Garnish with your favorite toppings for a truly special and memorable dish.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Blender or immersion blender
- Ladle
Ingredients
- 2 lbs Russet potatoes, peeled and cubed
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 2 cloves Garlic, minced
- 6 cups Chicken broth
- 1 cup Heavy cream
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- Salt to taste
- Black pepper to taste
- Shredded cheddar cheese, for garnish
- Cooked bacon, crumbled, for garnish
- Sour cream, for garnish
- Chopped green onions, for garnish
- Hot sauce, for garnish optional
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and celery and cook until softened, about 5-7 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
- Add the cubed potatoes to the pot.
- Bring the soup to a boil, then reduce the heat to a simmer.
- Cover the pot and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
- Return the blended soup to the pot.
- Stir in the heavy cream and heat gently over low heat until warmed through. Do not boil.
- Season with salt and black pepper to taste.
- Ladle the potato soup into bowls.
- Garnish with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and chopped green onions.
- Serve immediately and enjoy.
Notes
For a richer flavor, use a high-quality chicken broth or homemade broth. Russet potatoes provide the best creamy texture, but Yukon Gold potatoes can also be used. To prevent the cream from curdling, do not boil the soup after adding the heavy cream. Potato soup can be made ahead of time and reheated. For best results when freezing, omit the cream and add it when reheating. Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.