Description
This creamy potato soup is a warm and comforting dish perfect for chilly evenings. With its rich flavors and velvety texture, it brings a taste of home to your table.
Ingredients
Scale
- 4 medium Russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- Salt and pepper, to taste
- Optional: 1 teaspoon dried thyme or rosemary
- Toppings: shredded cheese, chopped chives, bacon bits, or sour cream
Instructions
- Begin by peeling and dicing the 4 medium Russet potatoes into small cubes, about ½-inch in size. This ensures they cook evenly and blend smoothly.
- In a large pot, melt 4 tablespoons of butter over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- Add the minced garlic and stir for an additional minute, being careful not to let it burn—once it turns golden, it can become bitter.
- Sprinkle in 1/4 cup of all-purpose flour, stirring constantly for about 2 minutes to create a roux. The mixture should be smooth and bubbly, with a light golden color.
- Gradually pour in 4 cups of chicken or vegetable broth while continuously stirring to prevent lumps from forming. Bring the mixture to a gentle boil.
- Once boiling, add the diced potatoes and season with salt, pepper, and optional herbs like thyme or rosemary. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, blend the soup until it reaches your desired level of creaminess. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, ensuring to vent the lid to avoid pressure buildup.
- Stir in 1 cup of whole milk or heavy cream to the blended soup, adjusting the seasoning with more salt and pepper to taste. Heat gently over low heat for another 5 minutes, allowing the flavors to meld together.
- Serve hot, garnished with your choice of toppings such as shredded cheese, chives, or crispy bacon bits for added texture and flavor.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: Make sure to dice your potatoes uniformly to ensure even cooking and blending. If you don’t have an immersion blender, be cautious when transferring hot soup to a regular blender. For a richer flavor, consider roasting your potatoes before adding them to the soup.