Thick & Hearty Creamy Potato Soup
A comforting and creamy potato soup perfect for chilly fall nights, packed with tender potatoes and flavorful seasonings.
Ingredients
Main Ingredients
- 4-5 medium-sized russet or Yukon Gold potatoes (peeled and diced)
- 1 medium onion (chopped)
- 2-3 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk (for creaminess)
- 2 tablespoons butter
- to taste salt and pepper
- optional fresh herbs (like parsley or chives) for garnish
Instructions
Preparation
- Start by peeling and dicing the potatoes, chopping the onion, and mincing the garlic.
Cooking
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until they become fragrant and translucent—about 3-4 minutes.
- Add the diced potatoes to the pot and pour in the vegetable or chicken broth. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half and leave the rest for added bite.
- Stir in the heavy cream or milk and season with salt and pepper to taste. Heat through for a few more minutes, allowing the flavors to meld beautifully.
Serving
- Ladle the soup into bowls, adding your favorite toppings, whether fresh herbs, a swirl of cream, or crispy croutons.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for 2-3 months. Thaw overnight in the fridge and reheat over low heat.