Hey y’all! Picture this: a steaming bowl of creamy potato soup, perfect for warming your soul on chilly nights or delighting your family during a cozy dinner. With its rich and velvety texture, this soup is a hug in a bowl, sure to please everyone. Let’s get cooking!
Why You’ll Love This Creamy Potato Soup
- It’s incredibly creamy and satisfying, making it the ultimate comfort food.
- Simple to prepare with ingredients you probably already have in your kitchen.
- Perfect for meal prep and easy to store for later enjoyment.
- Easily customizable to suit dietary preferences and ingredient availability.
- A delightful base for adding your favorite toppings like cheese or bacon.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 cup shredded cheddar cheese and sliced green onions for garnish
Directions
Step 1: Prepare the Vegetables
Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until the onions are translucent and fragrant.
Step 2: Cook the Potatoes
Add the diced potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Step 3: Blend & Add Cream
Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender. Stir in the heavy cream, salt, and pepper, and let it heat through for another 5 minutes.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- For more about potato varieties, check Potato Goodness.
- Be careful when blending hot liquids. Learn more about safe blending techniques at Serious Eats.
Variations
- Cheesy Potato Soup: Stir in 1 cup of shredded cheese before serving.
- Spicy Potato Soup: Add a dash of cayenne pepper or chopped jalapeños for heat.
- Loaded Potato Soup: Top with crispy bacon bits, sour cream, and chives.
Required Equipment
- Large pot
- Immersion blender or countertop blender
- Knife and cutting board
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.
Suggested Pairings
Serve this creamy potato soup with crusty bread or a simple side salad for a complete meal. Pair it with a glass of chilled white wine or a light, refreshing beer.
Pro Tips
- Use Yukon Gold potatoes for a naturally buttery flavor.
- To thicken the soup without cream, mash some of the potatoes with a fork.
- For additional depth, add a splash of dry white wine during cooking. Learn more about cooking with wine at Food & Wine.
FAQ
Can I make this soup vegan?
Yes! Use vegetable broth and replace heavy cream with coconut milk or a non-dairy cream alternative.
What’s the best way to reheat this soup?
Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from curdling.
Can I use a different type of potato?
Absolutely! Yukon Golds or even red potatoes work well, though they may slightly alter the texture and taste.