Description
Discover how to make the best creamy potato soup, a comforting and flavorful dish perfect for any occasion. This guide provides simple steps, ingredient insights, and serving suggestions for a truly satisfying meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup whole milk (or half-and-half for extra richness)
- 1/4 cup chopped fresh chives, for garnish
- Optional: Cooked bacon bits, shredded cheddar cheese, or a dollop of sour cream for serving
Instructions
- 1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes.
- 2. Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
- 3. Pour in the chicken or vegetable broth. Add the cubed potatoes, thyme sprig (if using fresh), salt, and pepper. Stir to combine.
- 4. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- 5. Remove the thyme sprig (if used). Carefully transfer about half of the soup (including potatoes and liquid) to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy. Be cautious when blending hot liquids.
- 6. Return the blended soup to the pot with the remaining unblended soup.
- 7. Stir in the whole milk (or half-and-half). Heat gently over low heat until warmed through. Do not boil after adding the milk.
- 8. Taste and adjust seasoning with additional salt and pepper if needed.
- 9. Ladle the soup into bowls, garnish with fresh chives, and add any optional toppings.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring often. Avoid boiling. For freezing, cool completely and store in freezer-safe containers for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 700mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g