Description
This Easy Creamy Potato Soup recipe is a comforting and hearty dish perfect for chilly days. Made with russet potatoes, fresh vegetables, and a rich blend of cream and cheese, this soup delivers a velvety texture and delicious flavor. Garnished with optional bacon and herbs, it’s a perfect meal for any time of the year.
Ingredients
Units
Scale
Soup Base
- 3 tablespoons butter
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 1 tablespoon minced garlic
- 2 whole carrots, diced
- 6 russet potatoes, peeled and diced
Seasoning and Liquids
- 1 teaspoon salt, more to taste
- 1/2 teaspoon cracked black pepper, or 1/4 teaspoon ground black pepper
- 8 cups low sodium chicken broth or vegetable broth
- 1 cup heavy cream or fat free half and half
- 1 cup milk
- 3 tablespoons flour
Finishing Touches
- 1 1/2 cups freshly grated cheddar or white cheddar cheese
- Optional garnishes: cooked and crumbled bacon or bacon bits, fresh herbs such as thyme or parsley, cracked black pepper, cheddar or parmesan cheese
Instructions
- Sauté Vegetables: In a large stock pot over medium-high heat, combine onions, celery, carrots, garlic, and butter. Stir until butter is melted. Cook for 2-3 minutes, stirring occasionally, until onions are translucent.
- Add Potatoes and Season: Add peeled and diced potatoes to the pot. Season with salt and pepper. Cook for 5 minutes to slightly soften the potatoes.
- Add Broth and Simmer: Stir in chicken or vegetable broth. Bring mixture to a low boil, then reduce heat and cook for 10 minutes until potatoes begin to become tender.
- Incorporate Dairy and Flour: Mix flour into the milk to create a smooth slurry. Gradually add the milk and flour mixture along with the heavy cream or half and half into the soup, stirring constantly to prevent lumps.
- Cook Until Tender: Continue cooking the soup for another 5 minutes until the potatoes are fork-tender and the soup thickens slightly.
- Puree Soup: Carefully transfer the soup in batches to a blender and puree until smooth. Be cautious when blending hot liquids to avoid burns. Return the pureed soup back into the pot.
- Add Cheese and Season: Stir in the freshly grated cheddar cheese until fully melted. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Serve the creamy potato soup immediately. Garnish with fresh herbs, cracked black pepper, cooked bacon, and extra cheese as desired.
Notes
- Flavor tip: Add a tablespoon of canned adobo sauce or swap out some cheddar cheese for pepper jack cheese to add a spicy kick to the soup.
- When blending hot liquids, do so in small batches and vent the blender lid to allow steam to escape safely.
- This soup can also be made vegetarian by using vegetable broth and omitting bacon toppings.
- For a lighter version, use fat free half and half or milk in place of heavy cream.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 378 kcal
- Sugar: 8 g
- Sodium: 1804 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 37 mg
