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–+ servings
Creamy Potato Soup 1

Creamy Potato Soup

This award-winning creamy potato soup transforms simple ingredients into a hearty masterpiece that's perfect for cool evenings. With its velvety texture and perfect balance of flavors, this cheddar garlic potato soup will warm both body and soul.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 425 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Immersion Blender
  • Whisk

Ingredients
  

Main Ingredients

  • 2 pounds russet potatoes about 6 medium, peeled and diced
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth vegetable broth works as a vegetarian alternative
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese freshly grated
  • 6 slices bacon cooked and crumbled
  • 3 green onions thinly sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste

Instructions
 

  • Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and cook for 4-5 minutes until translucent and softened.
  • Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to brown it.
  • Sprinkle the flour over the butter, onion, and garlic mixture. Stir continuously for 1-2 minutes to create a blonde roux.
  • Slowly pour in the chicken broth while whisking constantly to prevent lumps. Once incorporated, add the milk and bring the mixture to a gentle simmer.
  • Add the diced potatoes, thyme, and smoked paprika. Season with salt and pepper. Cover and simmer for 15-20 minutes, until the potatoes are fork-tender.
  • Remove approximately half of the potatoes with a slotted spoon and set aside. Use an immersion blender to puree the remaining soup until smooth.
  • Return the reserved potato chunks to the pot. Reduce heat to low and stir in the heavy cream and shredded cheddar cheese until completely melted and incorporated.
  • Taste and adjust seasoning as needed. Serve topped with crumbled bacon, sliced green onions, and additional shredded cheese if desired.

Notes

For a lighter version, replace heavy cream with half-and-half or additional milk.
Yukon Gold potatoes can replace russets for a buttery flavor profile.
This soup actually improves in flavor after 24 hours in the refrigerator as the ingredients have time to meld together.
For freezing, omit the dairy ingredients and add them fresh when reheating.

Nutrition

Calories: 425kcalCarbohydrates: 32gProtein: 14gFat: 28gSaturated Fat: 16gCholesterol: 85mgSodium: 890mgFiber: 3gSugar: 6g
Keyword Potato Soup, Creamy Soup, Cheddar Potato Soup, Comfort Food
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