If you’re seeking comfort in a bowl, this Easy Creamy Potato Soup delivers just that. A staple for fall and winter, it features nourishing ingredients and a creamy, cheesy base that comes together seamlessly. It’s the kind of soup that feels like a warm hug on a chilly day.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6-8
Why You’ll Love This Recipe
- Quick to prepare, perfect for weeknight dinners.
- Comforting and rich, thanks to a blend of cream and cheddar.
- Vegetarian-friendly with easy adaptation for dietary needs.
- Ingredients are pantry-friendly and budget-conscious.
Ingredients
- 3 tablespoons butter: Adds a rich, buttery flavor and helps sauté the vegetables.
- 1 yellow onion (diced): Provides a flavorful base to the soup.
- 3 celery stalks (chopped): Contributes an aromatic flavor and slight crunch.
- 1 tablespoon minced garlic: Infuses the soup with aromatic depth.
- 2 whole carrots (diced): Adds sweetness and a pop of color.
- 6 russet potatoes (peeled and diced): The star of the soup, they provide creaminess when blended.
- 1 teaspoon salt (more to taste): Enhances all the flavors.
- ½ teaspoon cracked black pepper (or 1/4 teaspoon ground black pepper): Adds subtle heat and depth.
- 8 cups low sodium chicken broth (or vegetable broth): The liquid base, adjusting to dietary preferences.
- 1 cup heavy cream (OR fat free half and half): Creates a luscious creamy texture.
- 1 cup milk: Lightens the creaminess without overpowering it.
- 3 tablespoons flour: Acts as a thickener when combined with milk.
- 1 ½ cups freshly grated cheddar (or white cheddar cheese): Sharpness and meltiness, with a white cheddar option for variety.
- Optional garnishes: Cooked crumbled bacon, fresh herbs, and more cheese cater to individual taste preferences.
How to Make It
Step 1: Sauté Vegetables
In a large stock pot over medium-high heat, combine the butter, onions, celery, carrots, and garlic. Sauté until the butter melts and the onions become translucent, about 2-3 minutes. This step is critical to draw out sweetness and soften the vegetables, setting a flavorful foundation.
Step 2: Cook the Potatoes
Add the diced potatoes along with salt and pepper, stirring well. Cook this mix for about 5 minutes, allowing the potatoes to begin softening and absorb initial flavors.
Step 3: Simmer the Soup
Pour in the chicken broth and bring it all to a gentle boil. Let it simmer for around 10 minutes or until the potatoes are starting to tenderize. This phase melds all the flavors together.
Step 4: Thicken the Soup
Mix flour into the milk until dissolved completely, then gradually pour into the pot along with the cream. This step thickens the soup while maintaining a velvety texture, cooking for an additional 5 minutes until the potatoes are completely tender.
Step 5: Purée and Final Touches
Carefully transfer the soup in batches to a blender or use an immersion blender, puréeing until the mixture is completely smooth. Return to the pot and stir in the cheese until it melts thoroughly. Adjust seasoning as needed and serve immediately with desired garnishes.
Recipe FAQs
Can I make this soup ahead of time?
Yes, you can prepare this soup a day in advance. Cool it completely before storing it in an airtight container in the refrigerator. Reheat gently over the stovetop, stirring occasionally to maintain its creamy texture.
How can I make this soup vegan?
Switch the chicken broth to vegetable broth, use a plant-based milk and cream like coconut or almond creamer, and opt for nutritional yeast instead of cheddar cheese. These substitutions keep it both creamy and vegan-friendly.
What can I use if I don’t have a blender?
If a blender isn’t available, use a potato masher for a chunkier texture. Alternatively, an immersion blender can achieve a similar smooth consistency directly in the pot.
