Easy Tasty Potato Soup
Warm, comforting, and irresistibly creamy, this Easy Tasty Potato Soup is a flavor-packed meal that will quickly become a family favorite. Made with hearty russet potatoes, buttery sautéed onions, and a touch of garlic, this one-pot wonder is thickened to perfection with a velvety combination of milk and heavy cream. A hint of thyme pairs beautifully with freshly shredded cheddar cheese to amplify every bite, while crispy bacon crumbles and chopped green onions add the perfect finishing touch. Ready in just 40 minutes, this recipe is ideal for busy weeknights or a cozy weekend treat. Whether you’re searching for a quick comfort food fix or a crowd-pleasing dinner, this potato soup delivers rich, homemade flavor in every spoonful.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 2 large garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 0.5 cup chopped green onions or chives
- 0.5 cup cooked bacon crumbles
Instructions
Peel the potatoes and cut them into bite-sized pieces. Set aside.
Dice the onion and mince the garlic.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic. Stir to combine, allowing the flour to cook for 1-2 minutes.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
Add the diced potatoes to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cook for 10-15 minutes or until the potatoes are fork-tender.
Stir in the milk, heavy cream, salt, pepper, and thyme. Allow the soup to gently heat through, but do not let it boil.
Remove about 1-2 cups of the soup and blend it using an immersion blender or standard blender until smooth, then return it to the pot. This will make the soup creamy while still preserving some chunks of potato.
Stir in the shredded cheddar cheese until melted and well combined.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped green onions or chives, cooked bacon crumbles, and a sprinkle of extra cheese if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 7.5 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 273 mg | 21% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1222 mg | 26% | |
*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.
