🥔🥣 Creamy Potato Soup
Velvety • Cozy • One-Pot Comfort Food
⭐ Servings
4–6
🥣 Ingredients
Base
- 4–5 medium potatoes (Yukon Gold or Russet), peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil (or replace with more butter)
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk or half-and-half
- 1/2–1 cup heavy cream (for extra creaminess)
- Salt and black pepper to taste
Optional Flavor Add-Ins
- 1–2 carrots, diced
- 2 celery stalks, diced
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1 bay leaf
Optional Toppings
- Shredded cheddar
- Crumbled bacon
- Green onions
- Sour cream
- Croutons
- Extra black pepper
👩🍳 Full Recipe Instructions
1. Sauté aromatics
In a large pot over medium heat:
- Melt butter with olive oil.
- Add onion (and carrot/celery if using).
- Cook 5–7 minutes until softened.
- Add garlic and cook 1 minute more.
2. Add potatoes & broth
- Add the diced potatoes.
- Pour in chicken broth (just enough to cover the potatoes).
- Add optional seasonings like thyme or bay leaf.
- Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are very soft.
3. Blend to make it creamy
Remove the bay leaf if used.
Choose your texture:
- Silky: Use an immersion blender to blend completely smooth.
- Chunky: Partially blend or mash with a potato masher.
- Mixed: Blend half, leave half chunky.
4. Add dairy
Stir in:
- milk or half-and-half
- heavy cream
Simmer on low for 3–5 minutes (don’t boil after adding dairy).
Add salt and pepper to taste.
5. Adjust thickness
- Too thick → add a splash of broth or milk.
- Too thin → simmer uncovered a few minutes until creamy.
6. Serve
Ladle into bowls and top with:
- cheddar
- bacon
- green onions
- sour cream
- pepper
Heavenly!
🌟 Variations
Loaded Baked Potato Soup
Add cheddar + bacon + sour cream + chives.
Creamy Potato Leek Soup
Replace onion with 2 large sliced leeks.
Healthy Version
Use only milk (no cream) and blend more potatoes for thickness.
Cheesy Version
Stir in 1–2 cups shredded cheddar at the end.