Creamy Potato Soup

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

6 cups peeled and diced potatoes

1 large onion, diced

3 cups chicken broth (or vegetable broth for vegetarian version)

2 cloves garlic, minced (optional but recommended)

1 ½ cups milk

1 cup heavy cream (or substitute with more milk for lighter version)

2 tablespoons butter

Salt and pepper to taste

Optional toppings: shredded cheese, chopped green onions, crumbled bacon, sour cream

 

Instructions:

1. Cook the potatoes and onion:

In a large pot, combine the diced potatoes, diced onion, and broth.

Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for about 15–20 minutes, or until potatoes are very tender.

2. Mash or blend:

Use a potato masher to mash the soup slightly, leaving some chunks for texture.

For a creamier consistency, you can blend part of the soup using an immersion blender or a regular blender (just don’t over-blend!).

3. Add dairy:

Stir in the milk, cream, and butter.

Cook over low heat for another 5–10 minutes, stirring frequently, until the soup is hot and creamy. Do not boil once dairy is added.

4. Season:

Add salt and pepper to taste.

Optional: a pinch of paprika or thyme for extra flavor.

5. Serve:

Ladle into bowls and add toppings if desired.