Description
Indulge in the comforting warmth of this rich and creamy homemade cream of potato soup, perfect for chilly evenings. With simple ingredients and easy steps, it’s a guaranteed crowd-pleaser that will leave you wanting more.
Ingredients
Scale
- Russet potatoes
- Yukon Gold potatoes
- 1 medium yellow onion, finely diced
- a few cloves of minced garlic
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 6 cups chicken broth or vegetable broth
- 1 to 1.5 cups heavy cream
- salt
- freshly ground black pepper
- a pinch of dried thyme or a bay leaf
- fresh chives or green onions for garnish
- shredded sharp cheddar or Gruyère cheese (optional)
- crispy beef bacon bits (optional)
Instructions
- First, peel and dice the potatoes into roughly 1-inch cubes. Keep them in a bowl of cold water while prepping the rest of the ingredients to prevent browning.
- In a large, heavy-bottomed pot or Dutch oven, melt about 3 tablespoons of butter over medium heat. Once shimmering, add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle about 3 tablespoons of all-purpose flour over the softened onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste, creating a thick paste.
- Gradually pour in about 6 cups of chicken or vegetable broth, whisking continuously to prevent lumps. Drain the potatoes and add them to the pot along with a bay leaf or a pinch of dried thyme if using. Bring to a simmer, reduce heat to low, cover, and cook for about 15-20 minutes until the potatoes are fork-tender.
- Remove the bay leaf if used. Blend the soup until smooth using a blender or immersion blender, blending about two-thirds of the soup for a creamy texture while leaving some potato chunks for texture.
- Return the soup to low heat and stir in about 1 to 1.5 cups of heavy cream, keeping the heat low to avoid boiling and curdling. Gently heat through until warmed.
- Taste the soup and season generously with salt and freshly ground black pepper. Adjust seasoning as needed.
- Ladle the warm, creamy soup into bowls and garnish with fresh chopped chives, a swirl of extra cream, or crispy beef bacon bits. Enjoy immediately!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: Choose Russet potatoes for a starchy, creamy texture. Ensure to cook the roux properly for a smooth soup, and add cream gently to prevent curdling. Garnish generously for added flavor and texture.