Here’s a rich and comforting creamy potato soup recipe that’s easy to make and perfect for chilly days:
Ingredients (serves 4–6)
- 4–5 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional, for depth)
- ½ cup shredded cheddar cheese (optional)
- 3–4 slices bacon, cooked and crumbled (optional garnish)
- Chopped green onions or chives (for garnish)
Instructions
- Prep the potatoes: Peel and dice potatoes into small, even cubes for faster cooking.
- Cook aromatics: In a large pot, melt butter over medium heat. Add onion and garlic; sauté until soft and fragrant, about 3–4 minutes.
- Make the roux: Sprinkle flour over the onions and garlic, stirring constantly for 1–2 minutes to cook the raw flour taste.
- Add broth: Gradually whisk in the chicken or vegetable broth until smooth.
- Cook the potatoes: Add diced potatoes to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are tender, about 15–20 minutes.
- Blend (optional): For a smooth soup, use an immersion blender to partially or fully puree the potatoes. For a chunkier texture, leave them as-is.
- Add cream and season: Stir in heavy cream, salt, pepper, and smoked paprika. Heat gently until warm, but don’t boil.
- Add cheese (optional): Stir in shredded cheddar if using, until melted.
- Serve: Ladle into bowls and garnish with bacon and chopped green onions or chives.
💡 Tips for extra creaminess:
- Substitute half of the cream with cream cheese or sour cream for tang.
- Roast potatoes beforehand for a richer flavor.
- Add a pinch of nutmeg for a subtle warmth.
If you want, I can also give a 5-ingredient super creamy version that’s even faster and doesn’t require making a roux—perfect for busy weeknights. Do you want me to do that?
