Description
This Easy Creamy Potato Soup is the ultimate comfort food, featuring a rich, creamy base with hearty vegetables and cheese. It’s a quick and easy recipe that delivers a smooth, velvety texture and a comforting, satisfying flavor in just 40 minutes.
Ingredients
3 tablespoons butter
1 yellow onion, diced
3 celery stalks, chopped
1 tablespoon minced garlic
2 whole carrots, diced
6 russet potatoes, peeled and diced
1 teaspoon salt (more to taste)
½ teaspoon cracked black pepper (or ¼ teaspoon ground black pepper)
8 cups low sodium chicken broth (or vegetable broth)
1 cup heavy cream (or fat-free half and half)
1 cup milk
3 tablespoons flour
1 ½ cups freshly grated cheddar cheese (or white cheddar)
Optional garnishes: fresh herbs such as thyme or parsley, cracked black pepper, cheddar or parmesan cheese.
Instructions
- In a large stock pot over medium-high heat, combine onions, celery, carrots, garlic, and butter. Stir until the butter is melted. Cook for 2-3 minutes, stirring occasionally, until the onions become translucent.
- Add the diced potatoes to the pot. Season with salt and pepper, and cook for another 5 minutes, stirring occasionally.
- Stir in the broth and bring to a low boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the potatoes begin to get tender.
- In a small bowl, stir the flour into the milk to create a smooth mixture. Gradually add the milk and flour mixture into the soup along with the heavy cream (or half and half).
- Continue to cook for another 5 minutes until the potatoes are fork-tender and the soup thickens.
- Carefully transfer the soup in batches to a blender. Be cautious when blending hot liquids! Puree the soup until smooth and then return it to the pot.
- Stir in the grated cheese until completely melted and incorporated into the soup. Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately, garnished with fresh herbs, cracked black pepper, and additional cheese if desired.
Notes
- If you’d like a spicy version, add cayenne pepper, adobo sauce, or diced jalapeños while cooking the vegetables.
- For a vegan version, use coconut cream, almond milk, and vegetable broth instead of dairy ingredients.
- If you prefer a chunkier soup, you can skip the blending step and mash some of the potatoes directly in the pot.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months without the cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg
