🥣 Creamy Potato Soup
Serves: 4–6
Ready in: ~35 minutes
Ingredients
Soup Base
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4–5 cups potatoes, peeled & diced (Yukon Gold or Russet)
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1 medium onion, diced
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2 cloves garlic, minced
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3 tbsp butter
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3 tbsp flour
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4 cups chicken broth (or vegetable broth)
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2 cups milk (whole milk or half-and-half for extra creamy)
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1 cup shredded cheddar cheese (optional but delicious)
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1/2 cup sour cream (optional)
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Salt & pepper to taste
Optional Add-Ins / Toppings
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Cooked bacon, crumbled
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Green onions or chives
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Extra cheddar cheese
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Parsley
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A dash of hot sauce
⭐ Instructions
1. Cook the potatoes
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Add diced potatoes to a pot with chicken broth.
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Bring to a boil, then simmer 10–12 minutes until tender.
2. Make the creamy roux
In a separate large pot:
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Melt butter over medium heat.
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Add onion and cook 3–4 minutes until soft.
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Stir in garlic for 30 seconds.
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Add flour, whisk to form a paste, and cook 1 minute.
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Slowly whisk in milk until smooth and thickened.
3. Combine everything
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Add the cooked potatoes AND their broth into the creamy base.
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Mash some of the potatoes lightly for thickness (optional).
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Add cheese and stir until melted.
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Stir in sour cream (if using).
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Season with salt and pepper.
Simmer 5 minutes to blend flavors.
4. Serve
Top with:
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Bacon
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Cheese
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Chives
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Fresh cracked pepper
Serve warm and enjoy every creamy bite!
💡 Tips & Variations
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Chunky or smooth: Blend part of the soup for silky texture.
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Loaded version: Add bacon, cheddar, and green onions.
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Healthy swap: Use cauliflower for half the potatoes.
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Extra rich: Replace 1 cup milk with heavy cream.
If you want, I can give you a Crockpot version, Cheddar Bacon Potato Soup, or a Creamy Chicken Potato Soup!
