Easy Creamy Potato Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
378 kcal
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Course
Main Course, Soup
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Cuisine
American
Easy Creamy Potato Soup Recipe
Description
Easy Creamy Potato Soup Recipe brings together diced russet potatoes, celery, carrot, onion, and garlic, sautéed in butter to build a flavorful foundation. The vegetables and potatoes are simmered in chicken or vegetable broth until soft. A mixture of flour, milk, and cream is gradually stirred in to thicken the soup. After pureeing in batches for a smooth texture, sharp cheddar cheese is melted into the soup, enriching the flavor and creating a creamy consistency. Seasoned with salt and pepper, the soup is ready to serve garnished with fresh herbs, cracked black pepper, and optional bacon for a smoky accent.
The final soup has a velvety mouthfeel with a subtle sweetness from the carrot and celery, balanced by the richness of cream and cheese. The preparation allows control over thickness and seasoning, making the dish adaptable for different tastes. It works well as a standalone warm lunch or paired with crusty bread for a fuller meal.
Adding a spoonful of canned adobo sauce or substituting part of the cheddar with pepper jack cheese can introduce a mild heat for variation. The method advises caution when blending hot liquids and recommends seasoning adjustments after tasting, ensuring the soup achieves the desired balance of flavors.
Ingredients
- 3 tablespoons butter
- 1 yellow onion diced
- 3 celery chopped, stalks
- 1 tablespoon garlic minced
- 2 carrot diced, whole
- 6 russet potato peeled and diced
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper or 1/4 teaspoon ground black pepper, cracked
- 8 cups chicken broth or vegetable broth, low sodium
- 1 cup heavy cream OR fat free half and half
- 1 cup milk
- 3 tablespoons flour
- 1 ½ cups cheddar cheese or white cheddar cheese, freshly grated
- Bacon optional garnishes: cooked and crumbled bacon or bacon bits; fresh herbs such as thyme or parsley; cracked black pepper; cheddar or parmesan cheese
- fresh herbs
- black pepper
- cheddar cheese
- Parmesan Cheese
Instructions
- In a large stock pot over medium-high heat combine onions, celery, carrots, garlic, and butter. Stir until butter is melted. Cook 2-3 minutes, stirring occasionally, until onions are translucent.
- Add potatoes, season with salt and pepper, and cook for 5 minutes.
- Stir in broth, bring to a low boil and cook for 10 minutes until potatoes begin to get tender.
- Stir flour into the milk and gradually add into the soup along with heavy cream or half and half.
- Cook for another 5 or so minutes until potatoes are fork-tender.
- Transfer in batches to a blender (*always be cautious when blending hot liquids!) and puree until smooth. Stir back into the pot.
- Stir in cheese until completely melted. Taste, add salt and pepper if needed, and serve immediately garnished with fresh herbs, cracked black pepper, and cooked bacon if desired.
Notes
- Consider adding canned adobo sauce or pepper jack cheese for a touch of heat.
- Be careful when blending hot soup; blend in batches and handle cautiously.
- Adjust salt and pepper to taste after cheese is incorporated.
- Garnish with fresh herbs and optional cooked bacon for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 37mg | 12% |
| Sodium | 1804mg | 75% |
| Potassium | 1426mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3795IU | 76% |
| Vitamin C | 67mg | 74% |
| Calcium | 355mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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