Step 1: Prepare the Ingredients
- Peel and dice the potatoes into small, even-sized cubes. This ensures they cook evenly.
- Chop the onion and mince the garlic. Set all ingredients aside for easy access.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven, melt 1/4 cup of unsalted butter over medium heat.
- Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
Step 3: Make the Roux
- Sprinkle 1/4 cup of flour over the onions and garlic. Stir constantly for 1-2 minutes to create a roux (a thickening base).
- The roux should look slightly golden but not browned. Cooking it removes the raw flour taste.
Step 4: Add the Broth and Potatoes
- Gradually pour in 4 cups of chicken broth, whisking continuously to prevent lumps from forming.
- Add the diced potatoes to the pot and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Tip: Test a few potato cubes with a fork; they should be soft but not falling apart.
Step 5: Blend the Soup (Optional)
- For a creamy soup with a few potato chunks, use an immersion blender to partially blend the soup directly in the pot.
- If you prefer a completely smooth texture, transfer the soup to a blender in batches and blend until silky smooth.
Note: If using a blender, let the soup cool slightly and blend in small portions to avoid splattering.
Step 6: Add the Milk and Cream
- Stir in 2 cups of milk and 1 cup of heavy cream to the soup. This creates a rich and velvety texture.
- Season with salt, pepper, and a pinch of paprika if desired. Taste and adjust the seasoning to your preference.
Step 7: Simmer and Serve
- Let the soup simmer on low heat for an additional 5 minutes, stirring occasionally. Do not let it boil, as the cream might curdle.
- Ladle the creamy potato soup into bowls and garnish with your favorite toppings.
Serving Suggestions
Top your potato soup with any combination of the following for extra flavor and texture:
- A generous sprinkle of shredded cheddar cheese
- Crispy crumbled bacon
- Freshly chopped green onions or chives
- A dollop of sour cream for tanginess
- Homemade croutons or a slice of crusty bread for dipping
Serve with a fresh green salad or roasted vegetables for a well-rounded meal.
Tips for the Best Potato Soup
- Choose the Right Potatoes: Yukon Gold potatoes are naturally creamy and flavorful, while Russet potatoes will give a fluffier texture.
- Thicker Soup: For an even thicker soup, mash some of the cooked potatoes with a fork or add an extra tablespoon of flour when making the roux.
- Add Protein: For a heartier version, stir in cooked, shredded chicken or browned sausage before serving.
- Lighten It Up: Swap the heavy cream for half-and-half or low-fat milk to reduce calories.
- Make It Vegetarian: Use vegetable broth and skip the bacon garnish.
Storage and Reheating
- To Store: Allow the soup to cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
- To Freeze: While you can freeze potato soup, keep in mind that the texture may change slightly due to the cream. Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- To Reheat: Warm the soup over low heat on the stovetop, stirring occasionally. Add a splash of milk or broth if it thickens too much.
Final Thoughts
This homemade potato soup is a timeless recipe that delivers creamy, cozy perfection in every bite. Whether you’re enjoying it as a quick weeknight dinner or serving it for a holiday gathering, its rich flavor and velvety texture are sure to impress.
The best part? It’s completely customizable, so you can make it as simple or loaded as you like. Give this recipe a try, and it might just become your family’s favorite comfort food!
Would you like more ideas for hearty soups or variations on this recipe? Let me know, and I’ll share more! 😊
