Homemade Cream of Potato Soup
Cozy up with a bowl of homemade cream of potato soup, a rich and comforting classic that's incredibly easy to make from scratch. This creamy, velvety soup is loaded with tender russet potatoes, sautéed onions, and a hint of garlic, all simmered in a flavorful base of chicken or vegetable broth, whole milk, and heavy cream. A touch of dried thyme adds an herbaceous depth, while the optional fresh parsley garnish gives it a fresh, vibrant finish. Perfect for chilly evenings or whenever you're craving a hearty, satisfying meal, this recipe comes together in just about an hour and serves six generously. Serve it alongside crusty bread or a green salad for the ultimate comforting dining experience!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Dried thyme
- 2 tablespoons (optional, for garnish) Chopped fresh parsley
Instructions
Peel and dice the russet potatoes into 1/2-inch cubes. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps.
Add the diced potatoes to the pot, followed by salt, ground black pepper, and dried thyme. Stir everything together.
Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the whole milk and heavy cream. Cook for an additional 5 minutes over low heat, allowing the soup to warm through. Adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
5240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 6593 mg | 287% | |
| Total Carbohydrate | 856.9 g | 312% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 72.5 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1290 mg | 99% | |
| Iron | 45.4 mg | 252% | |
| Potassium | 21642 mg | 460% | |
*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.
