Description
A warm and comforting bowl of creamy potato soup, perfect for chilly days. This simple yet satisfying dish showcases the humble potato in a delightful way.
Ingredients
Scale
- 4 Russet or Yukon Gold potatoes, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup flour
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- Salt, to taste
- Pepper, to taste
- Optional: thyme, rosemary, or bay leaves
- Toppings: cheese, chives, bacon bits, or sour cream
Instructions
- Gather your ingredients and prepare for cooking.
- Peel and chop the potatoes into small cubes.
- In a large pot, melt butter over medium heat. Add chopped onions and minced garlic, sauté until soft and fragrant.
- Stir in flour and cook for one minute to eliminate the raw taste.
- Gradually whisk in the broth and add the chopped potatoes, bringing to a boil.
- Reduce heat and simmer until potatoes are tender.
- Blend the soup with an immersion blender or standard blender until desired consistency is reached.
- Return to heat, stir in milk or cream, and adjust the richness to your taste.
- Season with salt, pepper, and any optional herbs.
- Serve hot with your favorite toppings.
Notes
You can store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat with a splash of milk or broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg