Potato soup is a cozy, hearty dish that’s perfect for colder weather! It’s creamy, filling, and easy to make with ingredients you probably already have at home. There are a lot of ways to make it—some people like it chunky, while others prefer it smooth. Here’s a basic recipe for a creamy Potato Soup that’s simple, comforting, and delicious:
Ingredients:
- 4-5 medium potatoes (russet or yukon gold work well)
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream (or milk for a lighter version)
- 3 tablespoons butter
- 1/4 cup all-purpose flour (for thickening)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon dried thyme (optional)
- 1/2 cup shredded cheddar cheese (optional, for extra flavor)
- 1/4 cup chopped green onions or chives (optional, for garnish)
- Crumbled bacon (optional, for topping)
Instructions:
- Prepare the potatoes:
- Peel (or leave the skin on for extra texture) and dice the potatoes into small cubes, about 1/2-inch in size. This will help them cook faster and give your soup a nice texture.
- Cook the aromatics:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for another 1-2 minutes, making sure not to burn it.
- Make the roux (thickening base):
- Sprinkle the flour over the onions and garlic, and stir to combine. Let it cook for 1-2 minutes to get rid of the raw flour taste. This will help thicken the soup.
- Add the liquid:
- Slowly pour in the chicken broth while stirring to avoid lumps. Then add the cream or milk, stirring again to combine.
- Add the potatoes and season:
- Add the diced potatoes to the pot. Season with salt, pepper, paprika, and thyme.
- Bring the soup to a simmer, then reduce the heat and let it cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend if desired:
- For a smoother soup, you can use an immersion blender to blend part of the soup in the pot until it reaches your desired consistency. You can also transfer half of the soup to a blender, blend, and then return it to the pot. (This step is optional if you like your soup chunky.)
- Finish the soup:
- Once the potatoes are tender and the soup has thickened to your liking, stir in the shredded cheddar cheese (if using) until melted and smooth.
- Serve:
- Ladle the soup into bowls and top with chopped green onions, crispy bacon, or extra cheese, if desired. A slice of warm crusty bread would be perfect for dipping!
Tips:
- For extra flavor, you can cook some bacon first in the pot, remove it, and use the bacon fat to sauté the onions and garlic.
- If you like a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
- For a vegan version, use vegetable broth and coconut milk or almond milk, and skip the cheese and bacon.
Potato soup is pretty customizable—what do you think? Are you more into the creamy, smooth kind, or do you like it chunkier?
