Best Homemade Potato Soup
Ingredients:
6 large 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
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon dried thyme
1 cup shredded cheddar cheese (optional)
1/2 cup sour cream
6 slices bacon, cooked and crumbled (optional, for topping)
3 green onions, chopped (optional, for topping)
Extra shredded cheddar cheese (optional, for topping)
Directions:
Cook the Potatoes:
In a large pot, add the diced potatoes and cover with chicken broth.
Bring to a boil over medium-high heat, then reduce heat to medium-low and let the potatoes simmer for about 10-15 minutes, or until they are fork-tender.
Prepare the Base:
While the potatoes are cooking, melt the butter in a separate large pot over medium heat.
Add the chopped onion and cook for about 5 minutes until the onion is soft and translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the onion and garlic, stirring constantly to create a roux. Cook the roux for about 2 minutes until it turns a light golden color.
Combine and Thicken:
Slowly whisk in the milk and cream, making sure to break up any lumps.
Continue to whisk until the mixture thickens slightly, about 5 minutes.
Drain the cooked potatoes and add them to the pot with the milk mixture.
Use a potato masher to slightly mash the potatoes, leaving some chunks for texture.
Season and Simmer:
Stir in the salt, black pepper, smoked paprika (if using), and thyme.
Simmer the soup for another 10 minutes on low heat, stirring occasionally.
If the soup is too thick, you can add a little more milk or chicken broth to reach your desired consistency.
Add the Cheese and Sour Cream:
Stir in the shredded cheddar cheese and sour cream until melted and well combined.
Taste the soup and adjust seasoning as needed.
Serve:
Ladle the soup into bowls and top with crumbled bacon, chopped green onions, and additional cheddar cheese if desired.
Serving Suggestions:
Serve the potato soup with crusty bread or a side salad for a comforting meal.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 400 kcal per serving | Servings: 6 servings
