Description
A warm, hearty, and comforting creamy potato soup made with tender russet potatoes, broth, milk, cream, cheddar cheese, and simple seasonings.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Fresh parsley, for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook for about 4 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Sprinkle in the flour and stir continuously for about 1 minute to create a smooth base.
- Slowly pour in the chicken broth while stirring to prevent lumps.
- Add the diced potatoes, salt, pepper, and dried thyme.
- Bring the soup to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender.
- Mash some of the potatoes directly in the pot with a potato masher, leaving some chunks for texture.
- Stir in the milk and heavy cream, then warm gently for about 5 minutes without boiling.
- Add the shredded cheddar cheese and stir until melted and creamy.
- Serve hot topped with sliced green onions and fresh parsley.
Notes
- Use Yukon Gold potatoes for a naturally buttery flavor.
- Replace chicken broth with vegetable broth to make the soup vegetarian.
- For a lighter soup, replace the heavy cream with extra milk.
- Add carrots, celery, broccoli, or corn for extra texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months in freezer-safe containers.
- Reheat slowly over low heat and add broth or milk if the soup becomes too thick.
Nutrition
- Serving Size: 1 bowl
- Calories: 495
- Sugar: 8g
- Sodium: 940mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 85mg
