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Creamy Potato Soup

Rich and velvety potato soup with tender chunks, melted cheese, and fresh herbs - the ultimate comfort food for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6 medium Yukon Gold potatoes peeled and diced
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 4 cups vegetable or chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 0.25 tsp paprika
Garnishing
  • 1 cup shredded cheddar cheese
  • 0.5 cup fresh parsley chopped
  • 0.5 red onion thinly sliced
  • red pepper flakes optional
  • sour cream optional

Equipment

  • Large Pot or Dutch Oven
  • Potato Masher
  • Whisk
  • Cutting board and knife
  • Ladle

Method
 

  1. Peel and dice the potatoes into uniform 1-inch cubes. Finely chop the onion and mince the garlic cloves.
  2. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions and sauté for 5 minutes until translucent.
  3. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
  4. Sprinkle flour over the mixture and stir constantly for 2-3 minutes to create a roux.
  5. Gradually pour in broth while whisking continuously to prevent lumps.
  6. Add diced potatoes, salt, pepper, thyme, and paprika. Stir to combine.
  7. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20-25 minutes until potatoes are fork-tender.
  8. Using a potato masher, partially mash about half of the potatoes in the pot to create a creamy yet chunky texture.
  9. Stir in milk and heavy cream. Heat through for 5 minutes without boiling.
  10. Taste and adjust seasoning. Add more broth or milk if needed to reach desired consistency.
  11. Ladle into bowls and top with cheddar cheese, fresh parsley, sliced red onions, and optional toppings.
  12. Serve hot with crusty bread. Enjoy immediately!

Notes

For a lighter version, substitute low-fat milk for cream. Soup thickens upon standing; thin with additional broth when reheating. Freezes well for up to 3 months. Add bacon, corn, or broccoli for variation.