Creamy Simple Potato Soup
Warm your soul with this Creamy Simple Potato Soup, a comforting classic that’s irresistibly rich and velvety. Made with hearty russet potatoes, a touch of butter, and fragrant sautéed onions and garlic, this easy recipe combines wholesome ingredients to create a luscious, silky-smooth soup. Chicken or vegetable broth adds depth, while whole milk and heavy cream elevate its creamy texture. An optional garnish of shredded cheddar, crispy bacon bits, and fresh parsley takes it to the next level, making it perfect for cozy family dinners or as an impressive starter. Ready in just 45 minutes, this potato soup is a must-try for anyone seeking a quick, flavorful, and utterly satisfying meal. Serve it with crusty bread for a crowd-pleasing dish that’s as delicious as it is simple to make!
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 3 tablespoons unsalted butter
- 1 medium-sized yellow onion
- 2 cloves garlic
- 4 cups chicken or vegetable broth
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup crispy bacon bits (optional, for topping)
Instructions
Peel the potatoes and chop them into small, evenly sized cubes (about 1/2 inch). Set aside.
Finely dice the yellow onion and mince the garlic cloves.
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the diced onion to the pot and sauté for 4-5 minutes, stirring occasionally, until translucent and softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the cubed potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-18 minutes, or until the potatoes are very tender and easily pierced with a fork.
Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. (Alternatively, transfer the soup to a blender in batches to blend, then return it to the pot.)
Stir in the whole milk and heavy cream, and cook over low heat for another 5 minutes, stirring occasionally, until heated through. Avoid bringing the soup to a boil.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley, shredded cheddar cheese, and crispy bacon bits, if desired.
Serve warm with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 7419 mg | 323% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 33.4 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1044 mg | 80% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5008 mg | 107% | |
*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.
