The Best Potato Soup Ever
Creamy, comforting, and bursting with flavor, "The Best Potato Soup Ever" is your go-to recipe for the ultimate hearty meal. This velvety soup combines tender russet potatoes, a rich blend of milk and heavy cream, and savory hints of garlic and thyme for an irresistible base. It’s then elevated with melted cheddar cheese and finished with indulgent toppings like crispy bacon, fresh green onions, and a sprinkle of extra cheese. Whether you blend it silky smooth or leave a few chunks for a rustic touch, this one-pot wonder is easy to prepare in under an hour, making it perfect for cozy weeknight dinners or special gatherings. Serve this soul-warming dish with a crusty baguette for a satisfying experience that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons unsalted butter
- 1 medium (finely diced) onion
- 3 minced garlic cloves
- 0.25 cup all-purpose flour
- 6 cups chicken or vegetable broth
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1.5 cups (shredded) cheddar cheese
- 6 strips (cooked and crumbled) bacon
- 3 stalks (sliced for garnish) green onions
Instructions
Peel the russet potatoes and dice them into 1/2-inch cubes. Set aside in a bowl of cold water to prevent browning.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour into the pot and stir well to combine, creating a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a low simmer.
Drain the potatoes and add them to the pot. Cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
Using an immersion blender, blend the soup until smooth, or leave some chunks for texture, depending on your preference. If you don’t have an immersion blender, carefully transfer portions of the soup to a countertop blender, blend, and return to the pot.
Stir in the milk, heavy cream, salt, black pepper, and dried thyme. Let the soup simmer for another 5 minutes over low heat.
Add the shredded cheddar cheese to the soup, a handful at a time, stirring until completely melted and incorporated.
Taste and adjust seasoning as needed. Add more salt or pepper if desired.
Ladle the soup into bowls and garnish with crumbled bacon, sliced green onions, and a sprinkle of extra shredded cheese.
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 9366 mg | 407% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 46.3 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1616 mg | 124% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 7700 mg | 164% | |
*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.
