Description
A warm and comforting creamy potato soup perfect for chilly days, made with simple ingredients and easy to prepare.
Ingredients
- 4 medium Russet or Yukon Gold potatoes, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup flour
- 4 cups chicken or vegetable broth
- 1 cup milk or cream (whole milk, half-and-half, or heavy cream)
- Salt and pepper, to taste
- Optional seasonings: thyme, rosemary, bay leaves
- Optional toppings: cheese, chives, bacon bits, sour cream
Instructions
- Gather Your Ingredients: Start by assembling all the ingredients on your countertop to make the cooking process smooth.
- Prepare the Potatoes: Peel and chop the potatoes into small pieces for even cooking.
- Cook the Onions and Garlic: In a large pot, melt the butter over medium heat. Add the chopped onions and minced garlic, cooking until they are soft and fragrant.
- Make the Roux: Stir in the flour and cook for a minute, ensuring it doesn’t brown.
- Add the Broth and Potatoes: Pour in the chicken or vegetable broth, then add the potatoes. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender.
- Blend the Soup: Once the potatoes are cooked, use an immersion blender to puree the soup until it’s creamy and smooth. Alternatively, carefully transfer the soup in batches to a regular blender.
- Add Milk or Cream: Stir in the milk or cream and heat gently. Season with salt and pepper, and any herbs you like.
- Serve: Ladle the soup into bowls and add your favorite toppings.
Notes
Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. For freezing, it’s best to do so before adding cream or milk.