Creamy Potato Soup
A warm, creamy potato soup that's simple, filling, and perfect for a cozy meal. Quick and easy to make, it’s a kid-approved comfort food that’s adaptable to various diets.
Ingredients
Main Ingredients
- 2 pounds potatoes, peeled and diced Yukon Gold or russet both work; Yukon gives a creamier texture.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth Use low-sodium if you plan to salt later.
- 1 cup heavy cream For lighter soup, you can use half-and-half or a combination of milk and butter.
- to taste salt and pepper
Optional Garnishes
- Shredded cheese, chives or green onions For serving.
Instructions
Preparation
- Heat a large pot over medium heat and add a tablespoon of oil or butter.
- Add the chopped onion and cook for 4–5 minutes until softened and translucent.
- Add the minced garlic and cook for 30–45 seconds until fragrant.
- Add the diced potatoes and pour in the broth. Increase heat and bring to a boil.
Cooking
- Reduce heat to a simmer and cook for 15–20 minutes, or until potatoes are fork-tender.
- Remove from heat. For a chunky soup, mash some potatoes with a potato masher until you reach the desired texture.
- For a smooth soup, use an immersion blender to puree until velvety (or transfer in batches to a countertop blender — be careful with hot liquids).
- Return to low heat, stir in the heavy cream and warm through.
- Taste and season with salt and pepper.
Serving Suggestions
- Serve hot with shredded cheese, chives, or green onions on top if desired.
- Enjoy with a crisp green salad, toasted bread, or grilled cheese sandwich.
Notes
For storage, cool the soup to room temperature in no more than 2 hours before refrigerating. You can freeze potato soup but add cream only when reheating. Always reheat gently over low heat.