Creamy Homestyle Potato Soup
This Creamy Potato Soup is rich, hearty, and packed with comforting flavors. Made with tender potatoes, creamy broth, and classic toppings, this one-pot meal is perfect for chilly nights.
Ingredients
For the Soup:
- 4 large russet potatoes peeled and diced
- 1 small onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 ½ cups whole milk or heavy cream
- ½ cup sour cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
For Toppings (Optional):
- ½ cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled
- 2 green onions sliced
- ¼ cup sour cream
Instructions
- Sauté the Aromatics: In a large pot, melt butter over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Simmer the Potatoes: Pour in the broth and add the diced potatoes. Bring to a gentle boil, then reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Make it Creamy: In a small bowl, whisk together flour and a few tablespoons of milk until smooth. Stir this mixture into the soup, then slowly add the remaining milk, stirring constantly. Simmer for another 5-10 minutes until the soup thickens.
- Blend for Perfect Texture: Mash half of the potatoes using a potato masher or blend part of the soup with an immersion blender for extra creaminess while keeping some chunks.
- Finish with Flavor: Stir in sour cream, salt, black pepper, and smoked paprika. Simmer for another 5 minutes to let the flavors meld.
Notes
- Choosing the Right Potatoes: Russet potatoes make the soup extra creamy, while Yukon Gold adds a buttery flavor. Use a mix for the best results.
- Thickening Tip: If you prefer a thicker soup, mash some of the potatoes after cooking or add an extra tablespoon of flour when making the roux.
- Make it Dairy-Free: Swap the butter for olive oil, use coconut milk or cashew cream instead of heavy cream, and opt for a plant-based cheese substitute.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk or broth if it thickens too much.
- Freezing Instructions: To freeze, let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Topping Variations: Try adding crispy fried onions, sour cream, croutons, or even a drizzle of hot sauce for extra flavor.
- Serving Suggestions: Pair with warm, crusty bread, a side salad, or a grilled cheese sandwich for the ultimate cozy meal.