Description
This creamy potato soup is the ultimate comfort food, offering a velvety texture and rich, hearty flavors. Made with tender russet potatoes, sautéed onions, garlic, and a buttery roux, this timeless classic is perfect for chilly days or cozy evenings. Customizable with toppings like cheese, chives, or bacon, it’s a crowd-pleaser ready in just 45 minutes.
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
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and sauté for 1 minute until fragrant.
- Create the Roux: Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to create a roux.
- Add Potatoes and Broth: Gradually whisk in chicken or vegetable broth to prevent lumps. Add diced potatoes, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Blend the Soup: Use an immersion blender to blend the soup to your desired consistency. Blend fully for a smooth texture or partially for a chunkier soup.
- Incorporate Milk or Cream: Stir in milk or heavy cream and cook on low heat for 5 minutes. Adjust seasoning as needed.
- Serve: Ladle soup into bowls and garnish with toppings such as shredded cheese, chopped chives, or crumbled bacon.
Notes
- For a thicker soup, blend additional potatoes or stir in instant mashed potato flakes.
- Substitute milk or cream with almond milk or blended cauliflower for a lighter option.
- Avoid over-blending the soup to prevent a gluey texture.
