Creamy Potato Soup
Creamy Potato Soup is the ultimate comfort food, perfect for chilly evenings or whenever you need a warm, hearty meal. This soup combines tender potatoes, rich cream, and flavorful seasonings to create a velvety dish that’s both satisfying and easy to make.
Equipment
- Large pot or Dutch oven
- Ladle
- Potato masher or immersion blender
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- 6 medium Russet potatoes peeled and diced
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika optional
- 1/2 cup shredded cheddar cheese optional for garnish
- 1/4 cup chopped fresh chives optional for garnish
Instructions
- Prepare the Ingredients
- Peel and dice the potatoes into small cubes for even cooking. Finely chop the onion and mince the garlic.
- Cook the Base
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute.
- Sprinkle the flour over the onions and garlic, stirring to form a roux. Cook for 1-2 minutes, then gradually add the broth while whisking to avoid lumps.
- Cook the Potatoes
- Add the diced potatoes to the pot and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are tender.
- Blend and Add Cream
- Use a potato masher or immersion blender to achieve your desired consistency. Leave some chunks for texture, or blend completely for a silky finish.
- Stir in the heavy cream, salt, pepper, and smoked paprika. Simmer for an additional 5 minutes to let the flavors meld.
- Serve and Garnish
- Ladle the soup into bowls and top with shredded cheese, chives, or other desired garnishes.