Creamy Potato Soup

This homemade potato soup is incredibly creamy and smooth! It is the ultimate cozy comfort food dinner. This quick and easy soup is great for the whole family. Serve for family dinners as an appetizer, main meal, or side dish!

 

Why You’ll Love This Recipe

• This potato soup is rich and creamy.
• Everything is made in one pot. This makes clean-up super quick and easy!
• This recipe requires only 6 main ingredients.
• Both kids and adults love this soup.
• It is versatile. Serve for dinner, appetizers, or side dishes.
• Make this soup for meal prep. The leftovers are delicious.
• Great for many diets and lifestyles.
• This recipe is gluten-free, nut-free, and sugar-free.
• family-friendly dinner recipe.

Ingredients & Substitutes

These are the ingredients and substitutes for this potato soup. Scroll down to the recipe card below for the entire recipe.

Use unsalted butter. This allows you to control the amount of salt in this recipe.

Finely dice the onion.

Minced garlic adds a delicious garlicky flavor.

Peel and dice the potatoes. Russet potatoes are the best for soup.

Use chicken broth or vegetable broth.

Milk adds creaminess. For a more Thai direction, use coconut milk.

Season the soup with salt and pepper to taste.

Lastly, top with your favorite toppings! We recommend shredded cheese, crispy bacon, and chopped green onions.

How to Make

Step 1

First, in a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.

Step 2

Add the diced potatoes to the pot and stir them well to coat them in the butter mixture. Cook for an additional 5 minutes, stirring occasionally.

Step 3

Pour in the chicken or vegetable broth, making sure the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15 to 20 minutes, or until the potatoes are tender and easily mashed with a fork.

Step 4

Using an immersion blender or a regular blender, purée the soup until smooth and creamy.

 

Step 5

Return the blended soup to the pot and stir in the milk or heavy cream. Season with salt and pepper to taste. Simmer the soup over low heat for an additional 5 minutes to heat through.

Step 6

Lastly, ladle the potato soup into bowls and garnish with your desired toppings, such as shredded cheese, crispy bacon, or chopped green onions.

This soup is great by itself or served as an appetizer or side dish.

Toast a piece of Dark Rye Bread to serve with it!

Store in the fridge for up to 4 days.

INGREDIENTS

    4 tbsp unsalted butter

• 1 onion (diced)
• 2 cloves garlic (minced)
• 4 cups peeled and diced potatoes
• 4 cups chicken broth (or vegetable broth)
• 1 cup milk (or heavy cream)
• salt (to taste)
• pepper (to taste)
• shredded cheese, crispy bacon, chopped green onions (optional toppings)

INSTRUCTIONS 

1. First, in a large pot, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
2. Add the diced potatoes to the pot and stir them well to coat them in the butter mixture. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth, making sure the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15 to 20 minutes, or until the potatoes are tender and easily mashed with a fork.
4. Using an immersion blender or a regular blender, purée the soup until smooth and creamy. If using a regular blender, work in batches and be careful when blending hot liquids.
5. Return the blended soup to the pot and stir in the milk or heavy cream. Season with salt and pepper to taste. Simmer the soup over low heat for an additional 5 minutes to heat through.
6. Finally, ladle the potato soup into bowls and garnish with your desired toppings, such as shredded cheese, crispy bacon, or chopped green onions.

content source:
100daysofrealfood