Creamy potato soup is a comforting and hearty dish that’s perfect for chilly days. This soup is rich and velvety, with tender chunks of potatoes, aromatic vegetables, and a creamy base that brings everything together. Follow this step-by-step recipe to create a delicious and satisfying creamy potato soup that will warm you up from the inside out.
Ingredients:
- 4 large potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 3 large carrots, peeled and chopped
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (optional, for serving)
- 1/4 cup chopped fresh parsley or chives (optional, for garnish)
- 4 slices bacon, cooked and crumbled (optional, for topping)
Step-by-Step Guide:
- Prepare the Vegetables:
- Peel and dice the potatoes, chop the onion, celery, and carrots, and mince the garlic.
- Cook the Vegetables:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the Potatoes and Broth:
- Add the diced potatoes to the pot.
- Pour in the chicken broth and add the dried thyme and rosemary.
- Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Make the Roux:
- In a small saucepan, melt 2 tablespoons of butter over medium heat.
- Stir in the 2 tablespoons of flour and cook, stirring constantly, for 1-2 minutes until the mixture is golden and bubbly.
- Gradually whisk in the heavy cream, continuing to whisk until the mixture is smooth and thickened. This is your roux.
- Combine and Simmer:
- Slowly stir the roux into the pot with the cooked vegetables and broth.
- Continue to cook the soup over low heat, stirring occasionally, until it thickens and becomes creamy, about 5-10 minutes.
- Blend (Optional):
- For a smoother soup, you can use an immersion blender to blend some or all of the soup to your desired consistency. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
- Serve:
- Ladle the creamy potato soup into bowls.
- If desired, top with shredded cheddar cheese, chopped fresh parsley or chives, and crumbled bacon.
- Serve hot with crusty bread or crackers.
Tips:
- Potato Varieties: Yukon gold potatoes or russet potatoes work well in this recipe for their creamy texture.
- Cream Substitute: For a lighter version, you can use half-and-half or whole milk instead of heavy cream.
- Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to adjust the consistency.
Creamy potato soup is a comforting and delicious dish that’s perfect for any time of year. With its rich, velvety texture and savory flavor, this soup is sure to become a family favorite. Enjoy making and sharing this delightful recipe with your loved ones!
