Creamy Potato Soup with Onion
Cozy up with a bowl of indulgent comfort food with this Creamy Potato Soup with Onion. This rich and velvety soup features tender Russet potatoes, caramelized yellow onion, and aromatic garlic, all pureed to creamy perfection. Infused with the earthy notes of fresh thyme and finished with a splash of heavy cream, this satisfying dish is perfect for chilly evenings or a cozy lunch. Whether garnished with fresh chives for a burst of color or served alongside crusty bread, this easy-to-make soup is both hearty and elegant. Ready in under an hour, this smooth and flavorful potato soup is sure to become a family favorite! Ideal for anyone searching for comforting potato recipes, creamy soup ideas, or one-pot meals.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Yellow onion
- 2 cloves Garlic cloves
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme (optional)
- 2 tablespoons Chopped chives (optional, for garnish)
Instructions
Peel and dice the potatoes into 1-inch pieces. Set aside.
Peel and finely chop the onion. Mince the garlic cloves.
In a large pot over medium heat, melt the butter with the olive oil.
Add the chopped onion to the pot and sauté for 8–10 minutes, stirring frequently, until soft and golden brown.
Add the minced garlic and sauté for another 1–2 minutes until fragrant.
Stir in the diced potatoes and cook for 2 minutes, allowing them to absorb some of the flavors.
Pour in the chicken or vegetable broth, ensuring the potatoes are fully covered.
Add salt, black pepper, and fresh thyme, if using.
Bring the soup to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until the potatoes are fork-tender.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and purée until smooth, then return it to the pot.
Stir in the heavy cream and cook for an additional 5 minutes, stirring occasionally, to heat through.
Taste and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped chives, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6130 mg | 267% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 16.6 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4309 mg | 92% | |
*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.
