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Creamy Potato Soup

Irresistibly Creamy Potato Soup for Ultimate Comfort

This creamy potato soup is a comforting bowl of goodness that warms both body and soul.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds russet potatoes Main ingredient providing structure; Yukon gold potatoes can be used for a slightly different texture.
  • 4 tablespoons butter Enhances flavor when sautéing; olive oil can be swapped for a dairy-free option.
  • 1 medium onion Provides depth of flavor; shallots can be used for a milder taste.
  • 3 cloves garlic Adds a warm kick; fresh garlic is preferred, but garlic powder works in a pinch.
For the Liquid
  • 4 cups broth (vegetable or chicken) Adds liquid and flavor; opt for low-sodium broth for a healthier option.
  • 1 cup heavy cream or milk Contributes to the soup's creaminess; substitute with coconut milk or almond milk for a dairy-free version.
For Seasoning
  • salt Essential for flavor; adjust according to the broth's saltiness.
  • pepper Essential for flavor; adjust according to the broth's saltiness.

Equipment

  • Large Pot
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. Peel and dice about 2 pounds of russet potatoes into small cubes for even cooking. Chop one medium onion and mince three cloves of garlic.
  2. In a large pot, melt 4 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, stirring frequently for about 5 minutes until the onion is tender and translucent.
  3. Add the diced russet potatoes to the pot and stir everything together. Pour in 4 cups of vegetable or chicken broth, bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are fork-tender.
  4. Blend the soup using an immersion blender until it reaches a smooth and velvety consistency, ensuring that all the flavors are well combined without any lumps.
  5. Gradually stir in 1 cup of heavy cream or milk. Allow the mixture to warm gently over low heat, but do not let it boil to prevent curdling. Season with salt and pepper to taste.
  6. Ladle the creamy potato soup into bowls and garnish with toppings such as crispy bacon, shredded cheese, or fresh chives.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For a thicker soup, mash some potatoes before blending. Refrigerate leftovers in an airtight container and enjoy within 3 days.

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