Description
This Easy Creamy Potato Soup is a comforting and hearty dish perfect for any season. Made with tender russet potatoes, aromatic onions, celery, carrots, and garlic, it’s slow-cooked in chicken or vegetable broth until flavorful and smooth. Enriched with heavy cream or half and half and finished with sharp cheddar cheese, the soup boasts a rich, creamy texture and satisfying taste. Optional garnishes like bacon, fresh herbs, and extra cheese add customizable flair, making it a perfect family-friendly meal or starter.
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
Finishing Touches
- 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, extra cheddar or parmesan cheese
Instructions
- Sauté Vegetables: In a large stock pot over medium-high heat, combine diced onions, chopped celery, diced carrots, minced garlic, and butter. Stir occasionally, cooking for 2-3 minutes until the onions become translucent and butter is fully melted.
- Add Potatoes and Seasonings: Add the peeled and diced russet potatoes to the pot. Season with salt and black pepper, then cook for 5 minutes, allowing the potatoes to start softening.
- Add Broth and Simmer: Pour in the low sodium chicken or vegetable broth. Bring the mixture to a low boil and cook for 10 minutes until the potatoes begin to become tender.
- Prepare Cream Mixture: In a separate bowl, stir the flour into the milk until smooth, ensuring no lumps remain. Gradually pour this mixture into the soup along with the heavy cream or half and half. Stir well to combine.
- Cook Until Tender: Continue cooking the soup for another 5 minutes or so until the potatoes are fork-tender and the soup has thickened slightly.
- Blend Soup: Carefully transfer the soup in batches into a blender, blending until smooth and creamy. Be cautious when blending hot liquids to avoid burns. Return the pureed soup back to the pot.
- Add Cheese and Final 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 soup hot, garnished with your choice of 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 part of the cheddar cheese for pepper jack cheese for a spicy kick.
- Use low sodium broth to better control salt levels in the soup.
- Be cautious when blending hot soup to prevent spills or burns.
- For a vegetarian version, use vegetable broth and omit bacon garnish.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop with a splash of milk to loosen consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 378
- 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
