There’s something incredibly comforting about a bowl of creamy potato soup. It’s like a warm hug in a dish—simple yet so satisfying. This recipe is perfect for those chilly evenings when you crave something nurturing but don’t want to spend hours in the kitchen. Plus, it’s a hit with my kids, who adore anything with potatoes! If you’ve enjoyed my other cozy recipes like Benigni’s Potato Soup, you’ll absolutely love this one. Let’s dive into it, shall we?
Why you’ll love this recipe
- Easy: With just a few steps, you’ll whip up this soup in less than an hour.
- Flexible: Whether you prefer it thick or thin, this recipe works for both.
- Kid-Approved: A win for the whole family, especially the little ones.
- Customizable: Adjust the herbs and toppings to suit your taste.
Ingredients
- 4 large russet potatoes
- 1 large onion
- 2 cloves of garlic
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- Salt to taste
- Black pepper to taste
- Optional: fresh thyme or rosemary
Step-by-step instructions
Gather your ingredients
Peel and dice the potatoes, chop the onion, and mince the garlic.
Cook the onions and garlic
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.Add the garlicand cook for another minute until fragrant.
Make the roux
Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook out the raw flavor.
Add the broth and potatoes
Gradually whisk in the chicken or vegetable broth, scraping any bits from the bottom of the pot.Add the diced potatoes, season with salt and pepper, and bring to a boil. Reduce the heat and simmer for about 15–20 minutes, until the potatoes are tender.
Blend and cream it up
Using an immersion blender, blend the soup until it reaches your desired consistency. Stir in the milk or cream and cook for another 5 minutes over low heat. Taste and adjust seasoning as needed.
Serve
Ladle the soup into bowls and top with your choice of garnishes.
Recipe tips & variations
- Consistency: If you like it chunkier, only blend part of the soup.
- Herbs: Fresh thyme or rosemary add a lovely aroma and flavor. Feel free to mix and match according to what you have on hand.
- Broth Choices: Both chicken and vegetable broth work wonderfully; choose based on your dietary preference.
- Toppings: Try crispy bacon bits, chives, or even some shredded cheese on top.
Storage & reheating
This soup can be stored in the refrigerator for up to 3 days. Reheat it on the stove over low heat—add a splash of broth or milk if needed to thin it out. It also freezes well; just be sure to let it cool completely before transferring to a freezer-safe container.
FAQs
- Can I make this soup ahead of time?
- Absolutely! It’s a great make-ahead meal and tends to taste even better the next day as the flavors meld.
- Can I use a regular blender instead of an immersion blender?
- Yes, just ensure the soup is slightly cooled before blending in batches for safety.
- How can I make this soup dairy-free?
- Substitute the butter with olive oil and use coconut milk or almond milk for the creaminess.
- Can I add other vegetables to this soup?
- Definitely! Carrots, celery, or even roasted bell peppers would make a lovely addition.
Recipes you may like
- Creamy Hearty Cheddar Garlic Herb Potato Soup
- Creamy Spicy Butternut Squash and Sweet Potato Soup
- Benigni’s Potato Soup – Creamy Comfort Food
Enjoy your cooking, and I hope this soup brings warmth and joy to your table just as it does to ours!
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Creamy Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and easy creamy potato soup recipe for chilly evenings, perfect for the whole family.
Ingredients
- 4 large russet potatoes
- 1 large onion
- 2 cloves of garlic
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- Salt to taste
- Black pepper to taste
- Optional: fresh thyme or rosemary
Instructions
- Peel and dice the potatoes, chop the onion, and mince the garlic.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook out the raw flavor.
- Gradually whisk in the chicken or vegetable broth, scraping any bits from the bottom of the pot. Add the diced potatoes, season with salt and pepper, and bring to a boil. Reduce the heat and simmer for about 15–20 minutes, until the potatoes are tender.
- Using an immersion blender, blend the soup until it reaches your desired consistency. Stir in the milk or cream and cook for another 5 minutes over low heat. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and top with your choice of garnishes.
Notes
- If you like it chunkier, only blend part of the soup.
- Fresh thyme or rosemary add a lovely aroma and flavor.
- Both chicken and vegetable broth work wonderfully; choose based on your dietary preference.
- Try crispy bacon bits, chives, or even some shredded cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg