Easy Creamy Brothy Potato Soup
Cozy up with a bowl of Easy Creamy Brothy Potato Soup, the ultimate comfort food that balances richness and lightness in every spoonful. This one-pot wonder combines tender russet potatoes, sweet sautéed aromatics, and a herby broth kissed with a splash of whole milk or half-and-half for a velvety finish. Perfect for busy weeknights, this quick and simple recipe comes together in just under an hour, delivering a hearty, flavorful dish with minimal effort. Keep it rustic with chunks of potato or blend it partially for a luxurious, creamy texture. Topped with fresh parsley, shredded cheddar, or crispy bacon bits, and served alongside crusty bread, this soup is a testament to how wholesome, homemade meals can be both easy and irresistibly delicious.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium-sized yellow onion, diced
- 2 medium-sized carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 medium-sized russet potatoes, peeled and cubed
- 6 cups low-sodium chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup crisp bacon bits (optional, for topping)
Instructions
Heat the butter and olive oil in a large pot over medium heat until the butter is melted and foamy.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring frequently, until softened and slightly golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed potatoes, broth, fresh thyme sprigs, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the thyme sprigs and bay leaf from the soup. If you prefer a creamier texture, use an immersion blender to partially blend some of the soup, leaving chunks of potato for a brothy and textured finish.
Stir in the milk or half-and-half. Simmer the soup for another 5 minutes, but do not allow it to boil after adding dairy.
Season the soup with salt and black pepper, tasting and adjusting as needed.
Ladle the soup into bowls and garnish with chopped parsley, shredded cheddar cheese, or crisp bacon bits, if desired.
Serve warm with crusty bread or crackers on the side for a hearty, satisfying meal.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 4839 mg | 210% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 31.6 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1018 mg | 78% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5900 mg | 126% | |
*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.
