Description
This easy creamy potato soup recipe is a comforting and hearty dish perfect for chilly days. It features a blend of sautéed vegetables, tender russet potatoes, and a rich, cheesy broth finished with creamy dairy. The soup is pureed to a smooth consistency and can be garnished with crispy bacon, fresh herbs, and extra cheese for added flavor and texture.
Ingredients
Units
Scale
Soup Base
- 3 tablespoons butter
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 1 tablespoon minced garlic
- 2 whole carrots, diced
- 6 russet potatoes, peeled and diced
- 1 teaspoon salt, more to taste
- 1/2 teaspoon cracked black pepper, or 1/4 teaspoon ground black pepper
- 8 cups low sodium chicken broth, or vegetable broth
Creamy Mixture
- 1 cup heavy cream, OR fat free half and half
- 1 cup milk
- 3 tablespoons flour
Cheese & Garnish
- 1 1/2 cups freshly grated cheddar, or white cheddar cheese
- Optional garnishes: cooked and crumbled bacon or bacon bits, fresh herbs such as thyme or parsley, cracked black pepper, cheddar or parmesan cheese
Instructions
- Sauté vegetables: In a large stockpot over medium-high heat, combine the diced onions, chopped celery, diced carrots, minced garlic, and butter. Stir until the butter has melted. Cook for 2-3 minutes, stirring occasionally, until the onions become translucent and the vegetables are slightly softened.
- Add potatoes and season: Add the peeled and diced potatoes to the pot. Season with salt and black pepper. Cook the mixture for about 5 minutes, allowing the potatoes to start softening while stirring occasionally.
- Add broth and simmer: Stir in the low sodium chicken or vegetable broth. Bring the mixture to a low boil, then reduce heat and simmer for 10 minutes, until the potatoes are beginning to get tender but are not fully cooked through.
- Prepare creamy mixture: In a separate bowl, stir the flour into the milk to form a smooth slurry. Gradually add this mixture into the soup along with the heavy cream or half and half. Stir well to combine.
- Cook until tender: Continue to cook the soup for another 5 minutes or so until the potatoes are fork-tender, and the soup has slightly thickened from the flour mixture.
- Blend soup: Carefully transfer the soup in batches to a blender, taking care when blending hot liquids to avoid splashing or burns. Puree the soup until smooth and creamy. Return the pureed soup back to the pot.
- Add cheese and adjust seasoning: Stir in the freshly grated cheddar cheese until completely melted and incorporated. Taste the soup and adjust salt and pepper as needed.
- Serve and garnish: Serve the creamy potato soup immediately. Garnish with optional toppings such as cooked and crumbled bacon, fresh herbs like thyme or parsley, cracked black pepper, and extra cheese if desired.
Notes
- Flavor tip: Add a tablespoon of canned adobo sauce or swap out a portion of the cheddar cheese for pepper jack cheese for a bit of a spicy kick!
Nutrition
- Serving Size: 1 serving
- Calories: 378 kcal
- Sugar: 8 g
- Sodium: 1804 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 37 mg
