Here’s a cozy, creamy, classic Potato Soup recipe—simple, comforting, and perfect for any chilly day!
🥣 Creamy Potato Soup
Ingredients (serves 4–6)
Base
- 4–5 medium russet potatoes (or Yukon gold), peeled & diced
- 1 medium onion, chopped
- 2–3 garlic cloves, minced
- 3 tbsp butter
- 3 tbsp flour
- 4 cups chicken broth (or vegetable broth)
- 1½ cups milk or half-and-half
- Salt & pepper to taste
Optional add-ins
- 4 slices bacon, cooked & crumbled
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 stalk celery, diced
- 1 carrot, diced
- A pinch of smoked paprika
- Chives or green onions for topping
🔪 Instructions
1. Sauté aromatics
- In a large pot, melt butter over medium heat.
- Add onion (and celery/carrots if using); cook until soft, 5–7 minutes.
- Add garlic and cook 30 seconds until fragrant.
2. Make the roux
- Sprinkle flour over the vegetables.
- Stir constantly for 1 minute to cook out the raw flour taste.
3. Add broth & potatoes
- Slowly pour in the chicken broth while stirring.
- Add diced potatoes.
- Bring to a gentle boil, then reduce heat.
- Simmer 15–20 minutes until potatoes are very soft.
4. Add milk & adjust texture
- Stir in the milk or half-and-half.
- For a creamier soup, use an immersion blender to blend part of it
(or mash a few potatoes with a spoon).
5. Season & finish
Add:
- Salt & pepper
- Smoked paprika (optional)
- Bacon, cheese, or sour cream if desired
Simmer another 5 minutes until thickened.
🍽️ Serve
Garnish with:
- Cheddar cheese
- Crumbled bacon
- Chives or green onions
- A dollop of sour cream
Serve with crusty bread or biscuits!
🌟 Variations
Loaded Baked Potato Soup
Add: cheddar, bacon, sour cream & chives.
Healthy Lighter Version
Use:
- Low-fat milk
- Olive oil instead of butter
- More broth and fewer potatoes
- Add cauliflower for extra creaminess
Cheesy Potato Soup
Stir in 1–2 cups sharp cheddar at the end.
If you want, I can give you:
🥔 A crockpot version
🥔 A vegetarian version
🥔 A thick chowder-style version
Just let me know!
