Description
A rich, creamy potato soup made from scratch with buttery potatoes, onions, and milk. Ready in 30 minutes for the ultimate cozy dinner.
Ingredients
- 6 medium russet or Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup cream)
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup sour cream (optional)
- Chopped chives or green onions, for garnish
- Crispy bacon, for topping
Instructions
1. Melt butter in a large pot over medium heat. Add onion and sauté 5–7 minutes until translucent.
2. Add garlic; cook 30 seconds. Stir in flour to make a roux.
3. Gradually whisk in broth, stirring until smooth. Add diced potatoes.
4. Simmer 15–20 minutes until potatoes are fork-tender.
5. Mash lightly for chunky soup or blend for smooth texture.
6. Add milk, seasonings, cheese, and sour cream. Heat gently without boiling.
7. Taste, adjust seasoning, and garnish with chives and bacon before serving.
Notes
Use Yukon golds for a creamier texture.
Avoid boiling after adding milk to prevent curdling.
For vegetarian version, use vegetable broth and skip bacon.
Soup thickens as it cools; loosen with milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 4g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg