Creamy Potato Soup
A comforting creamy potato soup that warms your soul, perfect for chilly evenings and customizable to your liking.
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
Store any leftovers in an airtight container in the refrigerator for 3 to 5 days. For longer storage, freeze the soup after cooling completely.