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Homemade Creamy Potato Soup

This Homemade Creamy Potato Soup is the ultimate comfort food—warm, hearty, and velvety smooth.
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Ingredients Equipment Method

Ingredients
  

  • 4 large russet potatoes peeled and diced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 cup milk or heavy cream
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese optional
  • Chopped parsley or chives optional, for garnish

Equipment

  • Large pot or Dutch oven
  • Sharp knife and cutting board
  • Ladle
  • Immersion blender (optional)
  • Wooden spoon or spatula

Method
 

  1. Prepare the Potatoes:
  2. Peel and dice the potatoes into bite-sized pieces.
  3. Cook the Aromatics:
  4. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
  5. Make the Roux:
  6. Sprinkle the flour over the onions and garlic, stirring continuously to create a roux. Cook for 1–2 minutes to remove the raw flour taste.
  7. Add Broth:
  8. Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps.
  9. Cook the Potatoes:
  10. Add the diced potatoes and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender (about 15–20 minutes).
  11. Blend for Creaminess:
  12. For a smooth soup, use an immersion blender to blend until creamy. Alternatively, remove half of the soup, blend it in a blender, and return it to the pot. For a chunkier soup, leave the potatoes as is.
  13. Add Cream:
  14. Stir in the milk or heavy cream, letting it heat through without boiling.
  15. Season to Taste:
  16. Add salt and pepper to taste. If using cheese, stir it in until melted and fully incorporated.
  17. Serve:
  18. Ladle the soup into bowls and garnish with chopped parsley or chives.