ULTIMATE CREAMY POTATO SOUP
This creamy potato soup recipe transforms simple ingredients into a comforting and flavorful bowl. With the right potatoes, a perfect balance of flavors, and a velvety smooth texture, this soup is surprisingly easy to make and will become a new family favorite.
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Cutting board
- Knife
- Potato peeler
- Immersion blender or regular blender (optional)
- Ladle
- Whisk
- Wooden spoon or spatula
Ingredients
- 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup milk whole or 2%
- Salt to taste
- Pepper to taste
- Optional toppings: shredded cheddar cheese
- Optional toppings: crumbled bacon
- Optional toppings: sour cream
- Optional toppings: chopped chives
- Optional toppings: green onions
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes, until translucent and fragrant.
- Stir in 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. Cook, stirring constantly, for 1-2 minutes, creating a roux. It should look like a paste.
- Gradually 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 heat and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.
- For an extra creamy texture, use an immersion blender to partially blend the soup. Be careful not to over-blend it; you want to leave some chunks of potato for texture. Alternatively, transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
- Stir in the heavy cream and milk. Heat gently over low heat, being careful not to boil. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, crumbled bacon, sour cream, and chopped chives or green onions.
- Serve hot and enjoy!
Notes
For a richer flavor, consider using homemade chicken broth. Taste and adjust seasoning throughout the cooking process. To prevent curdling, ensure the soup is heated gently over low heat after adding the cream and milk. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed. You can also add cooked and crumbled bacon, shredded cheese, or a dollop of sour cream to customize your soup.