A classic Potato Soup is a comforting, hearty dish that’s perfect for chilly days. It’s creamy, flavorful, and easy to make. Here’s a simple recipe to create a delicious, rich potato soup from scratch:
Creamy Potato Soup Recipe
Ingredients:
- 6 medium potatoes (Yukon Gold or russet potatoes work well)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups milk (or heavy cream for extra richness)
- 1 cup shredded cheddar cheese (optional)
- 4 strips bacon, cooked and crumbled (optional, for topping)
- 2 tablespoons butter
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 teaspoon dried thyme (optional)
- 1 tablespoon flour (optional, for thickening)
- Green onions or chives for garnish (optional)
Instructions:
- Prepare the potatoes:
- Peel the potatoes if you prefer (or leave the skins on for extra texture) and cut them into bite-sized cubes. Set aside.
- Cook the bacon (optional):
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot, crumble it, and set aside. You can also reserve a little bacon fat in the pot for extra flavor.
- Sauté the aromatics:
- In the same pot, melt the butter (or use the bacon fat if preferred) over medium heat.
- Add the chopped onion and sauté for 4-5 minutes, until softened.
- Add the minced garlic and sauté for another minute until fragrant.
- Cook the potatoes:
- Add the cubed potatoes to the pot, followed by the chicken or vegetable broth.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Let the potatoes cook for about 15-20 minutes, or until they are tender and easily pierced with a fork.
- Blend for creaminess (optional):
- If you like a smoother soup, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, you can transfer about half of the soup to a blender, blend it until smooth, and then return it to the pot.
- Make the soup creamy:
- If you prefer a thicker soup, you can add 1 tablespoon of flour. Stir it into the soup and cook for a couple of minutes before adding the milk.
- Pour in the milk (or heavy cream) and stir to combine.
- Bring the soup back to a simmer and cook for an additional 5-10 minutes until it reaches your desired thickness.
- Season the soup:
- Taste and adjust the seasoning with salt, pepper, and dried thyme (if using).
- Add cheese and toppings (optional):
- Stir in shredded cheddar cheese for a cheesy potato soup, or sprinkle cheese on top of each serving. Add the crumbled bacon and any other desired toppings like sour cream, chives, or green onions.
- Serve:
- Ladle the soup into bowls and garnish with your favorite toppings.
Tips:
- Thickening the soup: If you prefer a thicker soup, you can use a slurry of 1 tablespoon flour mixed with 1/4 cup cold water, adding it in when you add the milk.
- Vegan/Vegetarian Version: Omit the bacon, use vegetable broth, and swap out the milk for a non-dairy alternative like almond milk or coconut milk.
- Make Ahead: This soup stores well in the fridge for a few days and can be frozen for up to 3 months. Reheat gently on the stove.
This creamy potato soup is cozy and filling, perfect for a quick lunch or a satisfying dinner!
