ULTIMATE CREAMY POTATO SOUP
This creamy potato soup recipe is the ultimate comfort food, perfect for a chilly day. It's easy to make, customizable with your favorite toppings, and budget-friendly, making it a weeknight staple that the whole family will love.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Blender or immersion blender
- Ladle
Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped
- 4 cups peeled and diced potatoes Russet or Yukon Gold
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk or half-and-half
- Optional toppings: shredded cheese, bacon bits, sour cream, chopped chives
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the diced potatoes and broth to the pot. Make sure the potatoes are fully submerged in the broth.
- Stir in the salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be extremely cautious when blending hot liquids! If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
- Return the soup to the pot and stir in the milk or half-and-half. Heat through gently, being careful not to boil.
- Taste and adjust the seasoning as needed. You might want to add a pinch more salt, pepper, or even a dash of garlic powder.
- Ladle the soup into bowls and top with your favorite toppings.
Notes
For a thicker soup, blend a portion of the soup and then return it to the pot. To store, let the soup cool completely before transferring it to an airtight container and refrigerating for up to 3 days. Reheat gently on the stovetop. For freezing, cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Avoid boiling the soup after adding dairy to prevent curdling. Consider adding sauteed garlic with the onion for extra flavor.