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Creamy Potato Soup

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A warm and comforting creamy potato soup made with tender potatoes, sautéed onions, and garlic in a smooth, velvety broth.

Ingredients

  • 2 pounds russet or Yukon gold potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4–5 cups chicken broth (enough to cover potatoes)
  • 1 cup heavy cream or whole milk
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 cup shredded cheddar cheese (optional)
  • 2 tablespoons chopped green onions (optional)

Instructions

  1. Heat butter and olive oil in a large pot over medium heat.
  2. Add the diced onion and cook until soft and translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the diced potatoes and pour in enough chicken broth to cover them.
  5. Season with salt, black pepper, and dried thyme.
  6. Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes, until the potatoes are very tender.
  7. Use an immersion blender to blend part or all of the soup to your desired consistency.
  8. Stir in heavy cream or milk and adjust seasoning to taste.
  9. Serve warm, topped with shredded cheddar cheese and chopped green onions if desired.

Notes

  • For a thicker soup, mash more of the potatoes instead of fully blending.
  • Stir in sautéed mushrooms or a pinch of smoked paprika for deeper flavor.
  • Substitute vegetable broth to make the soup vegetarian.
  • Store leftovers in the refrigerator for up to 4 days.
  • Add a splash of broth or milk when reheating if the soup thickens too much.

Nutrition

Find it online: https://recipesbyliza.com/creamy-potato-soup/