Perfect for those chilly evenings when only a bowl of creamy, dreamy potato soup will do. This recipe is your ticket to comfort food heaven, with a side of simplicity and a dash of deliciousness.
Why This Recipe Works
- It’s incredibly creamy without needing heavy cream, thanks to the magic of blending some of the potatoes.
- The combination of garlic and onions sautéed in butter creates a flavor base that’s out of this world.
- It’s versatile – serve it chunky or smooth, depending on your mood.
- Leftovers taste even better the next day, making it a great make-ahead meal.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 3 tbsp butter
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- 2 tbsp chopped chives for garnish
Equipment Needed
- Large pot
- Blender or immersion blender
- Wooden spoon
- Measuring cups and spoons
Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. This step builds the flavor foundation of your soup.
Step 2: Add Potatoes and Broth
Throw in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, about 15 minutes.
Step 3: Blend for Creaminess
Once the potatoes are soft, use an immersion blender to puree about half of the soup right in the pot. If you prefer a smoother soup, blend more. For a chunkier texture, blend less. This is where you decide the fate of your soup’s texture.
Step 4: Add Milk and Season
Stir in the milk and let the soup heat through without boiling. Season with salt and pepper to taste. The milk adds a lovely creaminess without overpowering the potato flavor.
Step 5: Garnish and Serve
Ladle the soup into bowls, top with shredded cheddar cheese and chopped chives if desired. Serve hot and enjoy the comfort in every spoonful.
Tips and Tricks
For an even richer flavor, consider roasting the potatoes before adding them to the soup. This adds a depth of flavor that boiling just can’t match. If you’re out of chicken broth, vegetable broth works just as well. And for those who love a bit of heat, a dash of cayenne pepper or some diced jalapeños can add a nice kick. Remember, the key to a great potato soup is seasoning well, so don’t be shy with the salt and pepper.
Recipe Variations
- Add cooked bacon bits for a smoky flavor.
- Stir in a cup of sour cream at the end for extra tanginess.
- For a vegetarian version, use vegetable broth and skip the cheese.
- Add a cup of corn or diced carrots for more texture and color.
- Top with crispy fried onions for a crunchy contrast.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions and garlic first for the best flavor, then add everything to the slow cooker except the milk. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the milk during the last 30 minutes.
How can I thicken the soup if it’s too thin?
If your soup is thinner than you’d like, you can mash more of the potatoes or add a slurry of cornstarch and water. Start with a tablespoon of cornstarch mixed with two tablespoons of water, then stir it into the simmering soup until it thickens.
Can I freeze this potato soup?
Yes, but it’s best to leave out the milk if you plan to freeze it. The milk can separate when frozen and reheated. Add it when you’re reheating the soup. The soup will keep in the freezer for up to 3 months.
Summary
This creamy potato soup is the ultimate comfort food, easy to make, and customizable to your taste. Whether you like it smooth or chunky, spicy or mild, it’s sure to warm your heart and belly.
