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Creamy Potato Soup

A warm, comforting bowl of Creamy Potato Soup that's simple to make, perfect for chilly days, and beloved by families.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth for extra flavor)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 2 tablespoons butter
  • to taste Salt and pepper
  • for garnish Chopped chives or green onions

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the diced onions and cook until translucent, about 5 minutes, stirring constantly.
  2. Add the minced garlic to the pot and let it cook for about a minute until fragrant.
  3. Toss in the diced potatoes, followed by the broth. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
  4. Using an immersion blender, carefully puree the soup to your desired consistency.
  5. Stir in the heavy cream, salt, and pepper to taste.
  6. Ladle the soup into bowls and top with chopped chives or green onions.

Notes

For a flavor upgrade, try adding a splash of Worcestershire sauce or smoked paprika. Leftovers can be stored in airtight containers in the fridge for up to 3 days or frozen for up to a month. If reheating, add a splash of broth or cream.