Creamy Potato Soup Recipe
Introduction
Creamy Potato Soup is a comforting and hearty dish perfect for chilly days. Smooth and rich, this soup combines tender potatoes with a subtle blend of onions and garlic for a deliciously satisfying meal.
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Cheese, grated (optional)
Instructions
- Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant, about 5 minutes.
- Step 2: Add the diced potatoes to the pot, then pour in enough water to just cover the potatoes. Bring to a boil, reduce heat, and simmer until the potatoes are tender, about 15-20 minutes.
- Step 3: Drain most of the water, leaving a small amount to help with blending. Use an immersion blender or transfer to a blender to puree the potatoes and onions until smooth.
- Step 4: Return the soup to the pot if needed. Stir in the milk and cream, warming gently but not boiling. Season with salt and pepper to taste.
- Step 5: Serve hot, topped with grated cheese if desired.
Tips & Variations
- For extra flavor, sauté the onion and garlic in a bit of bacon fat instead of butter.
- To make the soup thicker, add a tablespoon of flour while sautéing the onion and garlic to create a roux.
- Use vegetable broth instead of water when cooking potatoes for more depth.
- Add chopped chives or green onions as a fresh garnish.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or cream to loosen the consistency when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen potatoes for this soup?
Yes, frozen diced potatoes can be used and may help shorten the cooking time. Just adjust cooking until they are tender.
Is this soup suitable for freezing?
This soup can be frozen, but the texture might change slightly upon thawing. Freeze in portions and thaw overnight in the refrigerator before reheating gently.
PrintCreamy Potato Soup Recipe
This Creamy Potato Soup is a comforting and velvety dish made by cooking tender potatoes and onions, then blending them with milk and cream to achieve a smooth and rich texture. Seasoned simply with salt, pepper, and optional cheese for extra flavor, it makes a perfect warming meal for any day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Dairy
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup shredded cheese (optional, cheddar recommended)
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the vegetables: Peel and dice the potatoes into evenly sized cubes for uniform cooking. Chop the onion and mince the garlic finely to release their flavors.
- Cook the potatoes and onions: In a large pot, melt butter over medium heat. Add the chopped onions and garlic, sautéing until soft and fragrant, about 3-4 minutes. Then add the diced potatoes, cover with water or broth, and bring to a boil. Reduce heat and simmer until potatoes are tender, around 15-20 minutes.
- Blend the soup: Using an immersion blender or transferring to a blender in batches, blend the cooked potatoes and onions with the milk and cream until the soup is smooth and creamy. Be careful if blending hot liquids.
- Season: Return the blended soup to the pot if needed and warm gently over low heat. Season with salt and black pepper to taste. If using cheese, stir it in now until melted and fully incorporated.
- Serve: Ladle the creamy potato soup into bowls and serve hot. Optionally garnish with additional cheese, chives, or crispy bacon bits for added flavor and texture.
Notes
- For a richer flavor, use chicken or vegetable broth instead of water to cook the potatoes.
- Adjust the thickness by adding more milk or cream if the soup feels too thick after blending.
- Use an immersion blender directly in the pot for less mess and quicker blending.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute milk and cream with coconut milk or almond milk.
Keywords: creamy potato soup, easy potato soup, comfort food, creamy soup, potato and onion soup
