Description
A cozy, comforting creamy potato soup that’s perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 4 Russet or Yukon Gold potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1–2 cups whole milk or cream
- Salt and pepper, to taste
- Optional: thyme, bay leaves, toppings like shredded cheese, chives, bacon, or sour cream
Instructions
- Gather all ingredients on your countertop.
- In a large pot, melt the butter over medium heat. Add the onions and cook until translucent, about 5 minutes. Then, add the garlic and sauté for 1 minute.
- Sprinkle in the flour and stir for about 2 minutes until it forms a paste.
- Slowly pour in the broth, stirring well. Add diced potatoes and season with salt and pepper. Bring to a boil, then reduce to a simmer.
- Cook for 15-20 minutes or until the potatoes are fork-tender.
- Blend the soup until smooth. You can use an immersion blender or blend in batches.
- Stir in milk or cream and heat through. Adjust seasonings as needed.
- Serve in bowls garnished with desired toppings.
Notes
This soup can be stored in an airtight container for 3-4 days in the fridge, or frozen for 2-3 months. For a vegan version, substitute cream with coconut milk and butter with olive oil.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg