Cream of Potato Soup
Creamy, comforting, and irresistibly rich, this homemade Cream of Potato Soup is the ultimate cozy recipe for chilly days. Made with hearty russet potatoes, savory onions, and a splash of heavy cream, this soup delivers a velvety-smooth texture that's both indulgent and satisfying. A hint of garlic and the option to top each bowl with crispy bacon, shredded cheddar, or fresh parsley elevate the flavors to restaurant-quality perfection. Quick to prepare in just 50 minutes, this one-pot wonder is an easy weeknight meal or an impressive starter for special occasions. Whether you're searching for a classic potato soup recipe, comforting soups for the winter, or creamy potato soup with garnishes, this dish is sure to be a family favorite!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 4 medium russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 0.5 cup shredded cheddar cheese (optional for garnish)
- 2 slices bacon, cooked and crumbled (optional for garnish)
Instructions
Melt the unsalted butter in a large stockpot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes to cook out the raw flour taste.
Gradually whisk in the chicken or vegetable broth, a little bit at a time, to create a smooth base.
Add the diced potatoes to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 15-20 minutes until the potatoes are very tender.
Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. Alternatively, you can transfer the soup in batches to a countertop blender and then return it to the pot.
Stir in the heavy cream, then season the soup with salt and black pepper. Adjust the seasoning to taste.
Cook for an additional 5 minutes over low heat until the soup is warmed through.
Serve hot, garnished with fresh parsley, shredded cheddar cheese, and/or crumbled bacon if desired.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 6562 mg | 285% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.4 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 640 mg | 49% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4691 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
