Creamy Potato Soup
This cozy Creamy Potato Soup uses tender potatoes, onion, garlic, broth, and half and half for an easy warm meal that feels like classic tater soup made from scratch.
Equipment
- Large soup pot
- Cutting board and knife
- Wooden spoon
- Immersion blender or regular blender
- Measuring cups and spoons
Ingredients
- 6 medium russet potatoes, peeled and diced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour or gluten free flour blend
- 4 cups low-sodium chicken or vegetable broth
- 1 cup half and half or light cream
- 0.5 cup shredded cheddar cheese plus extra for serving, optional
- 0.5 teaspoon dried thyme or Italian seasoning
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives or green onions for serving
- cooked bacon bits or diced ham optional topping
Instructions
- In a large soup pot, melt butter with olive oil over medium heat. Add the chopped onion and a pinch of salt, then cook, stirring often, until the onion is soft and lightly golden around the edges.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes to form a pale roux.
- Slowly pour in the broth while stirring to dissolve the roux, scraping the bottom of the pot to release any browned bits. Add the diced potatoes and dried thyme or Italian seasoning, then bring the mixture to a gentle boil.
- Reduce the heat to a steady simmer and cook for 15 to 20 minutes, or until the potatoes are very tender and easily pierced with a fork. Turn off the heat.
- Use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency, leaving some small chunks if you like a rustic texture. If using a regular blender, carefully blend the soup in batches and return it to the pot.
- Return the pot to low heat and stir in the half and half and shredded cheddar cheese until the cheese melts and the soup is velvety. Taste and season generously with salt and freshly ground black pepper.
- Ladle the Creamy Potato Soup into bowls and top with chives, extra cheese, and bacon or ham if using. Serve hot with crusty bread or a simple salad.
Notes
- For a gluten free version, use gluten free flour or instant mashed potatoes to thicken instead of regular flour.
- Add extra broth or half and half when reheating to loosen the soup if it thickens in the fridge.
- Top each bowl differently so everyone can customize their own cozy serving.