Real Potato Soup
Dive into a bowl of comfort with this hearty and creamy Real Potato Soup, the ultimate recipe for cozy nights and family dinners. Made with simple, wholesome ingredients like tender Russet potatoes, sautéed onions, and fresh garlic, this classic soup delivers rich flavor in every spoonful. A perfectly balanced roux of butter and flour creates its luscious, velvety texture, while a combination of whole milk and heavy cream elevates the richness to new heights. The addition of chicken or vegetable broth ensures a depth of savory goodness, and optional toppings like crispy bacon, shredded cheddar cheese, or fresh green onions take this dish over the top. Ready in just under an hour, this recipe serves up warm bowls of nostalgia, perfect for a satisfying weeknight meal or a comforting lunch.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 cloves Garlic
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Cheddar cheese (optional, for garnish)
- 2 stalks Green onions (optional, for garnish)
- 4 slices Cooked bacon (optional, for garnish)
Instructions
Peel and dice the potatoes into small, even chunks. Set aside in a bowl of cold water to prevent browning.
Finely chop the yellow onion and mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the onion and cook for 3-4 minutes until softened and translucent.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to create a roux.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Drain the diced potatoes and add them to the pot. Cook over medium heat for 15-20 minutes, or until the potatoes are fork-tender.
Reduce the heat to low and stir in the milk and heavy cream. Cook for 5-7 minutes without boiling, allowing the mixture to thicken.
Using an immersion blender, partially blend the soup directly in the pot. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot. This step helps achieve a creamy texture while leaving some potato chunks.
Season the soup with salt and black pepper to taste. Adjust as needed.
Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and crumbled bacon if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 7423 mg | 323% | |
| Total Carbohydrate | 289.8 g | 105% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 43.5 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1680 mg | 129% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 7370 mg | 157% | |
*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.
