Hey friend! Today, I’m bringing you a recipe that feels like a warm hug in a bowl—Creamy Potato Soup. It’s one of those dishes that makes me think of cold evenings, a crackling fire, and everyone gathering around for seconds (or thirds!). This recipe is about simplicity, but the flavor will make everyone think you’ve been working in the kitchen all day. Spoiler: you haven’t!
If you’re on the hunt for a silky, soul-soothing bowl of comfort, my creamy potato soup has your name all over it!
### **Why You’ll Love This Recipe**
– It’s wonderfully simple and uses pantry staples.
– A budget-friendly recipe that doesn’t skimp on flavor.
– Perfect as a starter, main course, or even meal prep—hello, scrumptious leftovers!
– It’s customizable, meaning you can jazz it up with bacon bits, shredded cheese, or keep it light and simple.
### **Ingredients Breakdown**
– **Potatoes**: Russet potatoes are my go-to for this soup because they’re starchy and break down perfectly for that creamy texture. Yukon Gold also works if you prefer a slightly buttery flavor.
– **Onion and Garlic**: The foundation of depth and flavor. Yellow onion is best here, but white onion works too in a pinch.
– **Chicken or Vegetable Stock**: Use a high-quality stock or broth as it lays the foundation of your soup’s flavor. Feel free to use veggie stock to keep it vegetarian.
– **Heavy Cream**: For that smooth, velvety finish. You can substitute milk or half-and-half if you’re looking for something lighter.
– **Butter and Flour**: These create a roux that thickens the soup to dreamy perfection.
– **Seasonings**: Salt, pepper, and a pinch of smoked paprika or thyme add just the right amount of warmth and oomph.
### **Step-by-Step Instructions**
1. **Start with Aromatics**
Grab a big soup pot and melt your butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes. Toss in the minced garlic for the last minute—don’t let it burn!
2. **Make the Roux**
Stir the flour into the butter-onion mixture, cooking it for 1-2 minutes. This step is crucial for that creamy consistency, and it’ll make your kitchen smell oh-so-good.
3. **The Main Act—Potatoes and Stock**
Slowly whisk in your stock, ensuring the roux blends smoothly without lumps. Add the diced potatoes and bring everything to a gentle boil. Once boiling, reduce the heat to medium-low and simmer for about 15-20 minutes, until the potatoes are fork-tender.
4. **Blend it Up**
Use an immersion blender directly in the pot to blend the soup until smooth. If you don’t have one, transfer the soup in batches to a blender—just be careful of the steam. Prefer some texture? Blend half and leave the other half chunky for a rustic vibe.
5. **Finish with Creamy Goodness**
Stir in the heavy cream and season with salt, pepper, and a touch of smoked paprika, if desired. Let it heat through for another 5 minutes. Don’t let it boil after adding the cream—that’ll mess with the texture.
6. **Serve & Garnish**
Ladle the soup into bowls and top with your favorite garnishes. Some ideas: shredded cheese, crispy bacon, a dollop of sour cream, or a sprinkle of chopped chives.
### **Chef’s Tips and Tricks**
– Want an ultra-smooth texture? Pass the soup through a fine mesh sieve after blending.
– For added protein, stir in chunks of cooked ham or shredded rotisserie chicken.
– Don’t skip the garnishes—they add layers of flavor and a pretty presentation!
### **Recipe Variations and Serving Suggestions**
– **Lighter Option**: Use milk instead of heavy cream. Almond milk or cashew cream also work for dairy-free substitutions.
– **Cheesy Upgrade**: Add shredded sharp cheddar or Parmesan during the last 5 minutes of cooking, stirring until melted.
– **Serve With**: A hunk of crusty bread, a fresh green salad, or even a grilled cheese for dunking.
### **FAQs**
**Can I freeze creamy potato soup?**
Yes, but skip the cream before freezing—it can separate when reheated. Add the cream when reheating instead.
**How long can I store leftovers?**
This soup keeps well in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring often.
**Can I make it vegan?**
You bet! Use vegetable stock, dairy-free butter, and a plant-based milk like oat or cashew.
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### **Creamy Potato Soup Recipe Card**
**Prep Time**: 15 minutes | **Cook Time**: 30 minutes | **Servings**: 4-6
#### **Ingredients**
– 4 large russet potatoes, peeled and diced
– 1 medium yellow onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable stock
– 1 cup heavy cream
– 3 tbsp butter
– 3 tbsp all-purpose flour
– Salt and pepper, to taste
– Smoked paprika or fresh thyme, for garnish (optional)
#### **Instructions**
1. In a large pot, melt butter over medium heat. Add onion and sauté until soft, about 4-5 minutes. Stir in garlic and cook for 1 minute more.
2. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly.
3. Slowly pour in the stock, whisking to avoid lumps. Add potatoes and bring to a boil, then reduce heat to simmer for 15-20 minutes, until potatoes are tender.
4. Blend the soup until smooth using an immersion blender. For texture, blend only half the soup.
5. Stir in cream and season with salt, pepper, and smoked paprika if desired. Cook for another 5 minutes without boiling.
6. Serve hot and garnish as desired.
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I hope this creamy potato soup adds warmth and comfort to your table, just as it has to mine. Be sure to share your creations with me by tagging #TheKitchensAid—I can’t wait to see your bowls of happiness!
