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Creamy Potato Soup
Thick, mild, and spoon hugging. Soft potatoes blended into a gentle broth with melted cheddar and fresh chives.
35 MINCreamy Potato Soup Recipe Card
Ingredients
- 2 pounds russet potatoes, peeled and cut in 1 inch cubes
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons butter
- 4 cups low sodium chicken or vegetable broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped chives, for topping
Steps
- Melt butter in a large pot over medium heat. Add onion and cook 5 minutes until soft.
- Stir in garlic and cook 1 minute until fragrant.
- Add potatoes, broth, salt, and pepper. Bring to a boil.
- Lower heat and simmer 18 minutes, until potatoes break apart easily with a fork.
- Mash lightly with a potato masher right in the pot. Leave some chunks for texture.
- Stir in milk and warm 2 minutes. Do not boil hard.
- Turn off heat. Stir in cheddar until melted. Top with chives and serve.
Simple Tips
- Cut potatoes the same size so they cook evenly.
- For extra smooth soup, blend half with an immersion blender, then stir back in.
- Add milk at the end over low heat to keep it silky.
Storage and Freezer Notes
Keep in the fridge up to 4 days in sealed containers. Reheat low and slow, stirring in a splash of milk. Freezer: freeze without cheese for up to 2 months. Thaw in the fridge overnight, reheat, then stir in fresh cheddar and chives.
Common Questions
Which potatoes work best?
Russets break down soft and make the soup naturally thick. Yukon Gold also works for a buttery taste.
Can I make it vegetarian?
Yes. Use vegetable broth and check that your cheese fits your needs.
Why is my soup gluey?
Over blending can make it gluey. Mash lightly and blend only part of the pot.
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