Simply Potato Soup Sp5
Warm, comforting, and incredibly easy to make, Simply Potato Soup SP5 is your go-to recipe for a hearty, homemade meal. Made with creamy russet potatoes, savory onions, and garlic sautéed in butter, this velvety soup is elevated by a touch of cheddar cheese for rich flavor and a dash of freshly ground black pepper. The recipe strikes the perfect balance between smooth and chunky textures by partially blending the potatoes, making every spoonful satisfying. Ready in just 40 minutes, this crowd-pleaser is perfect for busy weeknights or cozy family dinners. Garnish with crispy bacon crumbles and fresh green onions for a pop of color and added indulgence, and pair with crusty bread for the ultimate comforting experience. Whether you're searching for "easy potato soup recipes" or "best creamy soup ideas," this one-pot wonder delivers both simplicity and flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Butter
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 cup, shredded Cheddar cheese
- 4 strips, crumbled (optional, for garnish) Cooked bacon
- 2 stalks, sliced thin (optional, for garnish) Green onions
Instructions
Peel and dice the potatoes into small, even cubes for faster cooking.
In a large pot over medium heat, melt the butter.
Add the diced onion and minced garlic to the pot, cooking until the onion is translucent and fragrant, about 3-4 minutes.
Sprinkle the flour over the cooked onions and garlic. Stir well to form a paste and cook for another 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth while stirring to avoid lumps. Increase the heat to medium-high and bring the mixture to a gentle boil.
Add the diced potatoes to the pot, reduce the heat to a simmer, and cook for 15 minutes or until the potatoes are tender.
Use a potato masher or an immersion blender to partially blend the soup, leaving some chunks of potato for texture.
Slowly stir in the milk, salt, and black pepper. Allow the soup to heat through, but do not let it boil.
Stir in shredded cheddar cheese until fully melted and incorporated into the soup.
Taste and adjust seasoning as needed with more salt or pepper.
Ladle the soup into bowls and garnish with crumbled bacon and sliced green onions, if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 7860 mg | 342% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 44.6 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1352 mg | 104% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 8356 mg | 178% | |
*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.
