Description
Indulge in a comforting bowl of Creamy Potato Soup, a rich and flavorful dish that’s perfect for chilly days. This easy-to-make soup is loaded with tender potatoes, creamy broth, and a hint of savory flavors. Topped with cheese, sour cream, and crispy bacon, it’s a satisfying meal on its own or paired with a side salad or crusty bread.
Ingredients
Scale
Base:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
Soup:
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 5 medium russet potatoes, peeled and diced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika (optional)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 4 slices cooked bacon, crumbled (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Sauté onion until translucent, then add garlic.
- Create Roux: Sprinkle flour over aromatics and cook for 1–2 minutes to make a roux.
- Add Liquid: Gradually whisk in chicken broth, then add milk and cream.
- Cook Potatoes: Stir in potatoes, salt, pepper, thyme, and paprika. Simmer until potatoes are tender.
- Thicken Soup: Lightly mash some potatoes for texture. Stir in cheese and sour cream until melted.
- Adjust Seasoning: Taste and adjust seasoning. Serve hot topped with bacon and green onions.
Notes
- For a vegetarian version, use vegetable broth and skip the bacon.
- Yukon gold potatoes can be used for a creamier texture.
- Add more milk or broth to adjust soup consistency.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg
