Creamy Potato Soup
This **Creamy Potato Soup** is rich, hearty, and packed with comforting flavors. Made with tender potatoes, creamy broth, and savory seasonings, this one-pot recipe is perfect for chilly evenings. It’s an easy, satisfying meal that can be customized with your favorite toppings like crispy bacon, shredded cheese, or fresh herbs. Plus, it’s ready in under an hour, making it a great weeknight dinner option!
Ingredients
- - 4 cups potatoes peeled and diced
- - 1 small onion finely chopped
- - 2 cloves garlic minced
- - 4 cups chicken or vegetable broth
- - 1 cup heavy cream or whole milk for a lighter version
- - 2 tbsp butter
- - 2 tbsp all-purpose flour
Instructions
- Sauté the Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to create a roux. This will help thicken the soup.
- Add the Potatoes and Broth: Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Add the diced potatoes and season with salt, pepper, and thyme (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Blend for Creaminess (Optional): For a chunkier soup, leave it as is. For a creamier consistency, use an immersion blender to partially blend the soup, leaving some chunks intact.
- Add the Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese (if using). Let it simmer for another 5 minutes until everything is well combined and creamy.
- Serve and Garnish: Ladle the soup into bowls and top with crispy bacon, chopped green onions, and extra cheese if desired. Enjoy warm!
Notes
Make it Vegetarian: Use vegetable broth and skip the bacon.
- Thicker Soup: Add an extra tablespoon of flour or mash some of the potatoes while cooking.
- Lighter Version: Use whole milk or half-and-half instead of heavy cream.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Thicker Soup: Add an extra tablespoon of flour or mash some of the potatoes while cooking.
- Lighter Version: Use whole milk or half-and-half instead of heavy cream.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.