Potato soup

Here’s a cozy, creamy, and comforting Potato Soup recipe — simple, hearty, and perfect for chilly days! 🥔🍲

🥣 Classic Creamy Potato Soup

Serves: 4–6
Prep time: 15 min
Cook time: 30–35 min

Ingredients

• 6 medium russet or Yukon gold potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups (1 L) chicken or vegetable broth
• 1 cup (240 ml) milk or half-and-half
• 3 tbsp butter
• 2 tbsp flour (for thickening)
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• Optional: ½ tsp thyme or parsley

Toppings (optional but delicious):

• Shredded cheddar cheese
• Crispy bacon bits
• Chopped green onions or chives
• Sour cream

Instructions

1. Cook the potatoes:
   • In a large pot, add potatoes, onion, garlic, and broth.
   • Bring to a boil, then reduce to simmer for 15–20 minutes, until potatoes are tender.
2. Make the roux (thickener):
   • In a small pan, melt butter over medium heat.
   • Stir in flour and cook for 1 minute, whisking constantly until smooth.
   • Slowly add in milk, whisking until thickened and creamy.
3. Combine and simmer:
   • Pour the milk mixture into the soup pot.
   • Stir gently and cook another 5–10 minutes, until the soup thickens.
   • Season with salt, pepper, and herbs to taste.
4. Adjust texture:
   • For a chunkier soup, leave as-is.
   • For a creamier texture, mash some of the potatoes or use an immersion blender to partially blend the soup.
5. Serve:
   • Ladle into bowls and top with cheese, bacon, green onions, and sour cream if desired.

🥔 Tips & Variations

• Loaded potato soup: Stir in 1 cup shredded cheddar and ½ cup cooked bacon directly into the soup before serving.
• Lighter version: Use low-fat milk and skip the roux — just mash the potatoes to thicken.
• Vegetarian: Use vegetable broth and add diced carrots or celery for flavor.
• Slow cooker option: Combine all ingredients (except milk and flour) and cook on low 6–7 hours; stir in milk + flour mixture at the end to thicken.

Would you like me to give you a cheesy loaded baked potato soup version — thicker and richer, like what you’d get at a restaurant?