Potato Soup
This creamy Potato Soup is hearty, comforting, and perfect for chilly days. Made with tender potatoes, onions, garlic, and a touch of cream, it’s simple yet flavorful. Top it with crispy bacon, shredded cheese, and green onions for a cozy bowl the whole family will love
Ingredients
- 6 medium potatoes peeled and diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme optional
- Toppings: shredded cheddar cheese cooked bacon, sliced green onions
Instructions
- Cook potatoes: In a large pot, combine diced potatoes, onion, garlic, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Make roux: In a small pan, melt butter, stir in flour, and cook for 1–2 minutes until golden. Slowly whisk in milk or cream until smooth.
- Combine: Stir the roux mixture into the pot of potatoes. Simmer for another 5–10 minutes, stirring often, until soup thickens.
- Blend (optional): For a smoother soup, use an immersion blender to puree part of the soup, leaving some chunks for texture.
- Season & serve: Taste and adjust seasonings. Ladle into bowls and top with cheese, bacon, and green onions if desired.
Notes
- Thicker soup: Use heavy cream instead of milk.
- Lighter version: Use low-fat milk and skip bacon and cheese.
- Extra flavor: Add celery and carrots when cooking the potatoes for a veggie boost.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stove.