Why Make This Recipe
Creamy potato soup is one of those dishes that warms your soul. It’s perfect for chilly evenings, comforting after a long day, and incredibly easy to make. This recipe is not only delicious but also allows you to customize it to your liking. Whether you want to keep it simple or add a few extras, this soup is sure to please everyone.
How to Make Creamy Potato Soup
Ingredients
- Potatoes: Russet potatoes are the most common choice due to their high starch content, which adds creaminess when blended. Yukon Gold potatoes are another excellent choice, as they have a naturally buttery flavor and smooth texture.
- Onion and Garlic: These add depth and complexity, infusing the soup with a rich, savory base.
- Butter and Flour: Used to make a roux, which acts as a thickening agent, giving the soup its rich, smooth consistency.
- Chicken or Vegetable Broth: Adds depth to the flavor, balancing the richness of the potatoes and cream.
- Milk or Cream: Essential for that lush, creamy texture. Whole milk, half-and-half, or heavy cream are all great options, depending on how rich you want the soup to be.
- Seasonings: Salt, pepper, and optional additions like thyme, rosemary, or bay leaves to enhance the overall taste.
- Toppings: Cheese, chives, bacon bits, or sour cream can elevate the flavor and presentation of the soup.
Directions
- Gather Your Ingredients: Start by collecting all the ingredients you will need to make the soup.
- Prep the Veggies: Peel and chop the potatoes, onion, and garlic into small pieces.
- Cook the Base: In a large pot, melt butter over medium heat. Add the onions and garlic, cooking until the onions become translucent.
- Make the Roux: Stir in flour and cook for a minute, allowing it to form a nice base.
- Add Potatoes and Broth: Add the chopped potatoes to the pot. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are tender.
- Blend the Soup: Once the potatoes are cooked, you can blend the soup. If you like a chunky texture, use a potato masher; for a smooth soup, use an immersion blender or a regular blender.
- Stir in Milk or Cream: Return the blended soup to low heat. Stir in your choice of milk or cream. Season with salt, pepper, and any additional herbs.
- Serve: Ladle the soup into bowls and top with your favorite toppings.
How to Serve Creamy Potato Soup
Serve the soup warm, and don’t forget to add your favorite toppings! A sprinkle of cheese, chives, or bacon bits can add a nice touch. Pair it with crispy bread or a fresh salad for a complete meal.
How to Store Creamy Potato Soup
Store any leftovers in an airtight container in the refrigerator. The soup will keep well for 3 to 5 days. For longer storage, you can freeze it. Just make sure to cool it completely before placing it in a freezer-safe container. Thaw in the fridge before reheating.
Tips to Make Creamy Potato Soup
- For extra flavor, consider adding herbs such as thyme or rosemary during the cooking process.
- If you want a more intense potato flavor, use fewer broth and more potatoes.
- Experiment with toppings until you find your perfect mix!
Variations
- Cheesy Potato Soup: Add shredded cheese while blending to create a cheesy version of this soup.
- Loaded Potato Soup: Top with bacon, cheese, and chives for a hearty loaded potato experience.
- Vegetarian Version: Use vegetable broth instead of chicken broth and add in more veggies like carrots or celery.
FAQs
Can I make this soup ahead of time?
Yes! This soup is great to make a day in advance. Just reheat on the stove before serving.
Can I use non-dairy milk?
Absolutely! Almond milk or coconut milk can work well, just keep in mind they may slightly change the flavor.
What should I do if the soup is too thick?
If your soup turns out too thick, just stir in a little more broth or milk until it reaches your desired consistency.
Creamy Potato Soup
Ingredients
Main Ingredients
- 4 medium Russet potatoes You can also use Yukon Gold potatoes.
- 1 medium onion Chopped.
- 2 cloves garlic Minced.
- 4 tablespoons butter For cooking the base.
- 1/4 cup flour For making the roux.
- 4 cups chicken or vegetable broth Adds depth to the flavor.
- 1 cup milk or cream Whole milk, half-and-half, or heavy cream works well.
- to taste salt and pepper For seasoning.
- optional thyme, rosemary, or bay leaves For additional flavor.
Toppings
- to taste cheese Shredded cheese can be added.
- to taste chives Chopped for garnish.
- to taste bacon bits For a hearty topping.
- to taste sour cream Optional for serving.
Instructions
Preparation
- Gather all the ingredients needed to make the soup.
- Peel and chop the potatoes, onion, and garlic into small pieces.
Cooking
- In a large pot, melt butter over medium heat. Add the onions and garlic, cooking until the onions become translucent.
- Stir in flour and cook for a minute, allowing it to form a nice base.
- Add the chopped potatoes to the pot. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are tender.
- Once the potatoes are cooked, blend the soup according to your texture preference.
- Return the blended soup to low heat. Stir in your choice of milk or cream. Season with salt, pepper, and any additional herbs.
Serving
- Ladle the soup into bowls and top with your favorite toppings.
Notes
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