Creamy Potato Soup

This creamy potato soup is a timeless classic, offering a velvety texture and rich, comforting flavors. Perfect for chilly days or when you need a simple yet hearty meal, this soup combines tender potatoes, sautéed onions, garlic, and a buttery roux, all blended to a silky consistency. Topped with cheese, chives, or bacon, it makes for a cozy and satisfying dish.

Why You’ll Love This Recipe

• Simple Ingredients: Utilizes basic pantry staples to create a flavorful and satisfying meal.
• Rich and Creamy: The combination of potatoes, butter, and cream results in a luscious, velvety texture.
• Customizable: Easily adaptable with various toppings and mix-ins to suit your preferences.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup whole milk or heavy cream
• Salt and black pepper to taste
• Optional: fresh thyme or rosemary for added flavor

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Create the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to form a roux. This will help thicken the soup.
3. Add Potatoes and Broth: Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Add the diced potatoes, season with salt and pepper, and bring the mixture to a boil. Reduce heat and let it simmer for about 15–20 minutes, or until the potatoes are tender.
4. Blend the Soup: Using an immersion blender, blend the soup until it reaches your desired consistency. For a chunkier texture, blend only part of the soup; for a smoother consistency, blend it fully.
5. Incorporate Milk or Cream: Stir in the milk or heavy cream and cook for another 5 minutes over low heat. Taste and adjust seasoning as needed.
6. Serve: Ladle the soup into bowls and garnish with your choice of toppings such as shredded cheese, chopped chives, or crumbled bacon.

Servings and Timing

• Yield: 4–6 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Loaded Baked Potato Soup: Add sour cream, cheddar cheese, and crumbled bacon to replicate the taste of a loaded baked potato.
• Cheesy Broccoli Potato Soup: Incorporate chopped broccoli and cheddar cheese for a nutritious twist.
• Spicy Potato Soup: Stir in cayenne pepper or smoked paprika and top with jalapeños for a kick.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup has thickened too much upon reheating, add a splash of broth or milk to reach the desired consistency. While it’s possible to freeze this soup, be aware that the texture may change slightly due to the dairy content. If you plan to freeze, consider leaving out the milk or cream until you reheat the soup.

FAQs

How can I make my potato soup thicker?

To thicken potato soup, you can add more roux, blend additional potatoes, or stir in a bit of instant mashed potato flakes.

Can I make potato soup without cream?

Yes, substitute with milk, almond milk, or even blended cauliflower for a creamy texture without heavy cream.

What’s the best way to avoid a grainy texture?

Ensure that the flour is cooked properly in the roux, blend smoothly, and avoid high heat once you’ve added the cream.

Can I use sweet potatoes instead of regular potatoes?

Absolutely. Sweet potatoes will give a unique flavor and add a bit of sweetness to the soup.

Why did my soup turn gluey?

This happens when potatoes are over-blended. Stick to light blending to avoid releasing too much starch.

Can I make creamy potato soup in a slow cooker?

Yes! Sauté the onion, garlic, and roux in a skillet, then transfer to a slow cooker with potatoes and broth. Cook on low for 6–8 hours, blend, and add cream just before serving.

What type of potatoes are best for this soup?

Russet potatoes are ideal 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.

How can I add more flavor to my potato soup?

Creamy Potato Soup

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 8 cups (1 cup per serving)
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

This rich and creamy broccoli cheddar soup is a secretly healthy comfort food with 20 grams of protein per serving. Made with fresh vegetables, sharp cheddar, and blended cottage cheese, it’s both nourishing and satisfying. Ready in just 35 minutes, this high-protein soup is perfect for cozy meals or meal prep.

 

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Ingredients

• 1 tablespoon butter
• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon smoked paprika
• 3 cups vegetable broth
• 4 cups chopped broccoli
• 2 cups 1% milk
• 4 oz cheddar cheese, shredded (about 1 cup)
• 1 cup low-fat cottage cheese, blended
• Salt & pepper to taste

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Instructions

1. Melt butter in a large pot over medium heat.
2. Sauté onion, carrot, and celery for 10 minutes, stirring frequently.
3. Add garlic and cook for 1 minute.
4. Sprinkle smoked paprika and flour over the vegetables; stir well and cook for 1 minute.
5. Pour in the vegetable broth and add chopped broccoli. Bring to a simmer and cook for 8-9 minutes until broccoli is tender.
6. Lower the heat, stir in milk, and warm gently without boiling.
7. Add blended cottage cheese and shredded cheddar; stir until fully melted.
8. Blend 1 cup of soup until smooth (or use an immersion blender for a creamier texture). Return to the pot and stir.
9. Season with salt and pepper to taste before serving.

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Notes

• Use gluten-free flour for a gluten-free version.
• Substitute cottage cheese with Greek yogurt or silken tofu for a dairy-free alternative.
• For a spicy kick, add cayenne pepper or red pepper flakes.
• Store leftovers in the refrigerator for up to 3 days; reheating gently to avoid curdling. Freezing is not recommended.