Description
A warm, comforting creamy potato soup that’s thick, velvety, and easy to make.
Ingredients
Scale
- 4 Russet potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- Salt and black pepper to taste
- Optional: thyme, rosemary, bay leaf
- Toppings: cheese, chives, bacon bits, sour cream
Instructions
- Gather ingredients and chop potatoes into 1-inch cubes. Dice onion and mince garlic.
- Melt butter in a large pot over medium heat. Add onion, sauté until translucent (4-6 minutes), and add garlic last minute.
- Sprinkle flour over onions, stir to form roux, and cook for 1-2 minutes.
- Slowly whisk in broth until smooth and slightly thickened.
- Add potato cubes and bay leaf. Bring to a simmer, cover, and cook for 15-20 minutes until potatoes are tender.
- Remove bay leaf and blend soup until slightly chunky.
- Stir in milk or cream and bring to a gentle simmer, adjusting thickness as needed.
- Season with salt and pepper, add herbs if desired, and heat through.
- Serve topped with cheese, chives, bacon bits, or sour cream.
Notes
Use Russet or Yukon Gold potatoes for best results. Store leftovers in the fridge or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: potato soup, creamy soup, comfort food