Creamy Potato Soup

Creamy Potato Soup

A velvety, comforting classic that’s rich, creamy, and loaded with tender potatoes in a savory broth. This soup is easy to make, deeply satisfying, and perfect for chilly days.

Ingredients

· 6 slices bacon, chopped (optional)
· 3 tbsp unsalted butter
· 1 large yellow onion, diced
· 3 cloves garlic, minced
· ¼ cup all-purpose flour
· 4 cups chicken or vegetable broth
· 2 lbs (900g) russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
· 1 tsp salt (more to taste)
· ½ tsp black pepper
· 1 tsp dried thyme (or 1 tbsp fresh thyme)
· 1 bay leaf
· 1 cup heavy cream or half-and-half
· 1 cup whole milk
· 1 cup shredded sharp cheddar cheese (optional)
· ¼ cup sour cream or Greek yogurt (optional, for extra creaminess)
· Chopped chives or green onions, for garnish
· Extra shredded cheese and crumbled bacon for topping

Instructions

Step 1: Cook Bacon (if using)

1. In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Leave 2–3 tbsp bacon fat in the pot (or substitute with butter/oil).

Step 2: Sauté Aromatics

1. Add butter to the pot and melt over medium heat.
2. Add diced onion and cook until soft and translucent, about 5–7 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.

Step 3: Make the Roux

1. Sprinkle flour over onions and stir to coat. Cook for 1–2 minutes, stirring constantly, to form a light roux.

Step 4: Build the Soup

1. Gradually whisk in chicken broth until smooth and no lumps remain.
2. Add diced potatoes, salt, pepper, thyme, and bay leaf.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.

Step 5: Cream It Up

1. Remove bay leaf. For a chunkier soup, leave as is. For a creamier texture, use a potato masher or immersion blender to purée about half the potatoes right in the pot.
2. Stir in heavy cream, milk, and optional sour cream. Heat gently—do not boil once dairy is added.
3. If using cheese, stir in until melted and smooth.

Step 6: Serve

1. Ladle soup into bowls. Top with crispy bacon, shredded cheese, chives, and extra black pepper.

Variations:

· Loaded Potato Soup: Top with extra cheese, bacon, sour cream, and chopped scallions.
· Ham & Potato: Add 1–2 cups diced ham with the potatoes.
· Vegan/Dairy-Free: Use olive oil, vegetable broth, and full-fat coconut milk or cashew cream.
· Vegetable-Packed: Add diced carrots and celery when sautéing onions.

Tips:

· Potato choice: Russets yield a fluffier texture; Yukon Golds are creamier and hold shape well.
· Thickness: For thicker soup, mash more potatoes. For thinner, add extra broth or milk.
· Make ahead: Soup thickens when chilled; thin with broth or milk when reheating.
· Season well: Potatoes absorb salt, so taste and adjust seasoning before serving.

Storage:

· Refrigerate in an airtight container for up to 4 days.
· Freeze for up to 3 months (best without dairy; add cream when reheating).

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6–8

Warm, creamy, and utterly comforting—this potato soup is a bowl of pure coziness.