Creamy Potato Soup
User Reviews
5
Creamy Potato Soup
Description
This Creamy Potato Soup starts by sautéing onions until tender and lightly browned, then cooking carrots and garlic to develop their sweetness and aroma. Russet potatoes are added along with broth and simmered until soft. The soup is partially pureed with an immersion blender, maintaining some texture for a rustic feel. Heavy cream enriches the base, smoothing the soup without overpowering the potato flavor. Fresh chopped chives add brightness in both the soup and as garnish.
The soup's texture is creamy with a slight chunkiness from unblended potatoes. Tasty toppings like crispy bacon, shredded cheddar, sour cream, and scallions offer customization. This makes it a flexible lunch or dinner option, satisfying and warming, especially in cooler weather.
The recipe notes suggest freshly grated cheese melts better than pre-shredded versions, and broth or cream adjustments can be made for desired thickness. Instructions for slow cooker preparation are mentioned but not detailed here.
Ingredients
- 3 lbs russet potato Yukon gold will work great too
- 2 TBSP butter unsalted
- 1 yellow onion (approx. 1 + 1/2 cups diced)
- 2-3 carrot peeled
- 3 cloves garlic
- ¼ tsp salt
- ¼ tsp black pepper
- 4 cups vegetable broth low sodium or chicken broth
- ½ cup heavy cream
- ¼ cup chives chopped fresh
TASTY TOPPINGS
- 3 lices Bacon or 2-3 TBSP veggie bacon bits, cooked until crispy
- cheddar cheese add a little... or a lot!, freshly grated
- chives fresh chopped or scallions
- sour cream or plain Greek yogurt
Instructions
- Wash, peel, and dice your potatoes. Dice onion, mince garlic, and grate your cheese with a box grater. After grating the cheese, grate your carrot using the coarse side of your grater. If you haven't yet, measure out all your ingredients and set them aside for easy soup assembly.
- Heat the butter in a large pot or dutch oven over medium-high heat. Add the onion and sauté until tender and slightly browned around the edges. Next add carrots and garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
- Next add your potatoes and broth. Bring to a boil then reduce heat to simmer once boiling. Cover and cook until potatoes are tender, 10-12 minutes.
- If you're using fresh bacon here (skip for the veggie version) cook in a skillet on med-high heat unit crispy. Drain on paper towels and crumble once cooled.
- Remove soup from heat, and puree the soup with an immersion blender, leaving some potato chunks in the soup for added texture. In a pinch grab a potato masher and mash partially for an extra chunky potato soup!
- At this point feel free to add any additional salt and pepper you desire. Add a few TBSP of scallions or chives (I always add some on top and some inside the soup) and stir in your heavy cream.
- Ladle soup into bowls and top with grated cheddar, bacon (or veggie bacon bits), chopped chives or scallions, sour cream, and any extras your heart desires! Enjoy! This soup is great the first day and stellar the next, so feel free to save yourself a bowl for lunch tomorrow!
Notes
- Use freshly grated cheese for a better melting and flavor experience compared to pre-shredded cheese.
- Adjust the soup thickness by adding extra broth or cream, then re-season to taste for a thinner consistency.
- The soup can also be prepared in a slow cooker following adapted instructions.
- Nutrition information is estimated and should be adjusted based on added toppings or ingredient variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 44mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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