Creamy Potato Soup
Ingredients
Ingredients:
- 4 large russet potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme optional
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Sour cream optional
Instructions
Step 2: Cook the Potatoes
- Start by peeling and dicing the potatoes into small chunks. Aim for about 1-inch cubes; you don’t want them too big or they’ll take forever to cook.
- Put them in a large pot and cover with water. Bring it to a boil, then reduce the heat and let them simmer for about 10 minutes until the potatoes are tender (you should be able to easily poke a fork through them).
- Drain the water and set them aside.
Step 3: Sauté the Onion and Garlic
- In the same pot, melt the butter over medium heat. Add the chopped onion and cook it until it turns soft and translucent, about 4-5 minutes.
- Throw in the garlic and cook for another minute, just enough time for that delicious garlic smell to fill your kitchen. (Trust me, your neighbors will be jealous.)
Step 4: Add the Broth and Potatoes
- Pour in your chicken (or veggie) broth, and bring it all to a simmer. Stir in the cooked potatoes.
- Now, let it bubble away for another 5 minutes or so. Use a potato masher or the back of a spoon to mash some of the potatoes right in the pot.
- This helps thicken the soup and gives it that creamy texture we all love.
Step 5: Add the Milk, Cream, and Seasonings
- Now comes the fun part, adding the creaminess! Pour in the milk and heavy cream, and stir everything together.
- Season with salt, pepper, and thyme (if using). Let the soup simmer for another 5-7 minutes. Keep stirring occasionally so nothing sticks to the bottom of the pot.
Step 6: Blend (Optional, but Worth It!)
- For an even smoother texture, you can use an immersion blender directly in the pot.
- Blend for about 30 seconds until the soup is smooth and velvety, leaving a few chunks of potato for texture.
- If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be cautious, hot soup can be a bit tricky to handle!
Step 7: Add the Cheese and Finish
- Once you’ve got that perfectly creamy consistency, stir in the shredded cheddar cheese until it melts into the soup.
- At this point, you can taste and adjust the seasoning. Need more salt? Go ahead. Like it spicier? put in a pinch of cayenne pepper.
Step 8: Serve and Enjoy!
- Ladle that creamy goodness into bowls. Top each with a sprinkle of green onions, a dollop of sour cream (if you're feeling extra), and maybe even a bit more cheese.
- And there you have it, your creamy potato soup is ready to warm your soul!
Notes
- Feel free to add extra toppings like bacon, sour cream, or extra cheese.
- This soup is great for meal prep—just store leftovers in the fridge for up to 3 days or freeze for later.