Description
This creamy potato soup recipe delivers the ultimate cozy comfort in a bowl. Made with starchy russet potatoes, sautéed onions, garlic, and a silky roux of butter and flour, it’s simmered in chicken or vegetable broth and finished with whole milk or heavy cream for a luscious texture. Seasoned simply with salt, pepper, and optional herbs like thyme or rosemary, this soup is easy to prepare and perfect for chilly days. Topped with your favorite garnishes such as cheese, chives, bacon bits, or sour cream, it makes a hearty, satisfying meal that warms you from the inside out.
Ingredients
Scale
Vegetables
- 4 large russet potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
Roux and Liquids
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
Seasonings and Toppings
- Salt and black pepper, to taste
- Optional: fresh thyme or rosemary
- Optional toppings: shredded cheese, chopped chives, bacon bits, sour cream
Instructions
- Prep the Vegetables: Peel and dice the russet potatoes into even chunks for uniform cooking. Chop the onion and mince the garlic cloves carefully to ensure they release their flavors evenly.
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the chopped onion and garlic, cooking gently until the onion becomes translucent and fragrant, about 5 minutes, which builds a flavorful base for your soup.
- Make the Roux: Sprinkle the flour into the butter and onions, stirring constantly to combine and cook off the raw flour taste. Continue stirring for about 2 to 3 minutes, until the mixture turns a light golden color, which thickens the soup later.
- Add Broth and Potatoes: Slowly pour in the chicken or vegetable broth while stirring to avoid lumps. Add the diced potatoes and bring the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.
- Blend for Creaminess: Use an immersion blender to partially blend the soup directly in the pot, leaving some potato chunks for texture. Alternatively, blend half the soup in batches using a countertop blender and return it to the pot.
- Add Milk or Cream: Stir in the whole milk or heavy cream gently over low heat. Heat through without boiling to maintain the creamy texture and prevent curdling.
- Season the Soup: Add salt, black pepper, and fresh herbs such as thyme or rosemary if desired. Taste and adjust seasoning accordingly for a balanced, savory flavor.
- Serve and Garnish: Ladle the soup into bowls and top with your favorite garnishes like shredded cheese, chopped chives, crispy bacon bits, or a dollop of sour cream for an extra indulgent touch.
Notes
- Russet potatoes provide the best creaminess, but Yukon Gold potatoes can be used for a buttery flavor and smoother texture.
- Use low-sodium broth if you want more control over the saltiness of your soup.
- Partial blending leaves delightful texture; fully blending will produce a very smooth, velvety soup—adjust based on your preference.
- Heavy cream creates a richer soup, while whole milk lightens it up without sacrificing creaminess.
- Soups generally reheat well; store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute butter with olive oil, use vegetable broth, and replace dairy milk with unsweetened plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
Keywords: creamy potato soup, comfort food, cozy soup, easy potato soup, russet potatoes, homemade soup, creamy soup recipe
