Creamy Potato Soup
A rich and comforting creamy potato soup that combines the flavors of potatoes, aromatics, and optional toppings for a delightful meal perfect for chilly days.
Ingredients
For the soup base
- 4 large Russet or Yukon Gold potatoes Provides a creamy texture
- 1 medium yellow onion Adds aromatic depth
- 2 cloves garlic Minced for flavor
- 2 stalks celery Adds subtle sweetness and nutrition
- 2 medium carrots Adds sweetness
- 4 cups chicken or vegetable broth Savory base for the soup
- 2 tablespoons butter For sautéing aromatics
- 1 cup cream or half-and-half For richness
- 1 teaspoon fresh thyme Seasoning
- to taste salt For seasoning
- to taste black pepper For seasoning
- optional paprika For added flavor
For toppings
- 1 cup cheddar cheese Shredded
- 1/2 cup sour cream Optional topping
- 1/2 cup crispy bacon Crumbled, optional
- 2 tablespoons fresh chives Chopped, for garnish
Instructions
Preparation
- Melt butter in a large pot over medium heat, then add diced onions, celery, carrots, and minced garlic. Cook until softened but not browned for about 5 minutes.
Cooking
- Add peeled and diced potatoes and pour in broth until the potatoes are just covered. Bring to a boil and then simmer for about 20 minutes or until potatoes are tender.
- Use an immersion blender or transfer half the soup to a blender and puree until smooth, leaving some potato chunks for texture.
- Stir in cream or half-and-half along with salt, pepper, fresh thyme, and optional paprika. Warm gently without bringing to a boil, to avoid curdling.
Serving
- Serve hot garnished with shredded cheddar, sour cream, crispy bacon, or fresh chives.
Notes
Use starchy potatoes for a naturally creamy consistency. Adjust soup thickness by adding more broth or cream to preference. Experiment with toppings for added texture and flavor.