Creamy Potato Soup
Warm, hearty, and comforting, this creamy potato soup is perfect for a cozy night in. Made with simple ingredients like russet potatoes, onion, and broth, it blends into a rich, velvety base that’s delicious on its own or dressed up with your favorite toppings. Whether you prefer it smooth or chunky, this versatile soup is easy to customize and always satisfying.
Ingredients
4 medium russet potatoes, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
3 cups chicken broth (or vegetable broth for a vegetarian option)
1 cup heavy cream (or milk for a lighter version)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour (optional, for thickening)
1/2 teaspoon dried thyme (or 1/4 teaspoon fresh thyme leaves)
Salt and black pepper, to taste
Optional Toppings
Shredded cheddar cheese
Cooked turkey bacon bits
Chopped green onions or chives
Sour cream or Greek yogurt
Instructions
1️⃣ In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 3 to 5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.
2️⃣ Add the diced potatoes to the pot along with the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes, or until the potatoes are tender and easily pierced with a fork.
3️⃣ Use an immersion blender to puree the soup directly in the pot for a smooth, creamy texture. If you prefer some texture, only blend part of the soup or leave it as-is for a chunky version. You can also blend it in batches using a regular blender, then return it to the pot.
4️⃣ Stir in the heavy cream, thyme, salt, and black pepper. Let the soup simmer on low heat for another 5 to 10 minutes to allow the flavors to meld. If you prefer a thicker soup, mix the flour with a little cold water to form a slurry and slowly stir it into the soup, cooking for a few more minutes until thickened.
5️⃣ Ladle the soup into bowls and add your choice of toppings like shredded cheese, turkey bacon, green onions, or a dollop of sour cream. Serve hot, ideally with crusty bread or crackers on the side.
Notes
For a vegetarian version, simply use vegetable broth instead of chicken broth. This soup stores well in the fridge for up to 3 days and also freezes nicely. To reheat, warm it gently on the stovetop while stirring frequently.
Find it online: https://richspoon.com/creamy-potato-soup/