Here’s a comforting, creamy Potato Soup recipe—perfect for chilly days:
Ingredients (serves 4–6)
- 4–5 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour (optional, for thicker soup)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, crispy bacon, green onions, sour cream
Instructions
- Cook the aromatics
- In a large pot, melt butter over medium heat.
- Sauté onions and garlic until soft and fragrant (3–4 minutes).
- Add potatoes and broth
- Add diced potatoes and pour in the broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Optional: Thicken soup
- In a small bowl, mix flour with a little milk to make a slurry.
- Stir into the soup and simmer 3–5 minutes until slightly thickened.
- Mash or blend
- For a chunky soup, mash some potatoes with a potato masher.
- For a smooth soup, use an immersion blender or regular blender in batches.
- Add milk or cream
- Stir in milk or cream and heat gently until warmed through.
- Season with salt and pepper to taste.
- Serve
- Ladle into bowls and top with optional shredded cheese, bacon, green onions, or sour cream.
💡 Tips
- Russet potatoes make the soup creamy and fluffy when mashed.
- Add carrots or celery for extra flavor and nutrition.
- Leftovers taste even better the next day as the flavors meld.
If you want, I can also give a slow-cooker potato soup version that cooks all ingredients in one pot for 4–6 hours—super easy and hands-off.
Do you want me to give that slow-cooker version?
