Easy Creamy Potato Soup
Warm, comforting, and effortlessly creamy, this Easy Creamy Potato Soup is the ultimate one-pot meal for busy weeknights or cozy weekends. Featuring hearty Russet potatoes, sautéed onions, and a velvety blend of milk and cream, this recipe delivers rich, indulgent flavors in just 40 minutes. Its simple roux-based technique ensures the perfect thickness while customizable toppings like cheddar cheese, crispy bacon, and fresh chives add a touch of gourmet flair. Whether served as a starter or a stand-alone dish, this silky potato soup is a crowd-pleaser that strikes the perfect balance between luxurious and simple. Perfect for lovers of classic comfort food, this recipe is both family-friendly and freezer-friendly, making it a must-have for your cold-weather rotation.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 Garlic cloves
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Grated cheddar cheese (optional, for topping)
- 0.25 cup Cooked bacon, crumbled (optional, for topping)
- 2 tablespoons Chopped fresh chives (optional, for garnish)
Instructions
Peel and dice the potatoes into small cubes. Finely chop the onion and mince the garlic.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for an additional minute.
Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes to create a roux. This helps thicken the soup.
Gradually pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes, salt, and pepper to the pot. Reduce the heat to medium-low, cover the pot, and cook for 15 minutes, or until the potatoes are tender enough to be pierced with a fork.
Use an immersion blender to puree the soup directly in the pot until smooth. If you prefer a chunkier texture, only partially blend the soup. Alternatively, transfer batches of the soup to a blender and puree, then return it to the pot.
Stir in the milk and heavy cream, and cook for an additional 5 minutes on low heat, stirring occasionally. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and, if desired, top each serving with grated cheddar cheese, crumbled bacon, and fresh chives for garnish.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 7676 mg | 334% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 26.9 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 896 mg | 69% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4911 mg | 104% | |
*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.
