Homemade Potato Soup
Ingredients:
4 large russet potatoes, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons butter
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1 cup whole milk
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
Salt and black pepper to taste
1 cup shredded cheddar cheese
4 slices cooked bacon, crumbled (optional, for garnish)
1/4 cup chopped fresh chives (optional, for garnish)
Directions:
Prepare the Potatoes:
In a large pot, add the diced potatoes and cover them with water. Bring to a boil and cook until the potatoes are tender, about 10-12 minutes. Drain and set aside.
Cook Aromatics:
In the same pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make the Roux:
Sprinkle the flour over the onions and garlic. Stir well and cook for 1-2 minutes to form a roux, which will thicken the soup.
Add Liquids:
Gradually whisk in the chicken or vegetable broth, making sure to stir continuously to avoid lumps.
Bring the mixture to a simmer and cook for 5 minutes to thicken slightly.
Blend and Season:
Add the cooked potatoes to the pot. Use a potato masher or an immersion blender to blend the soup to your desired consistency. For a smoother texture, you can blend the soup in batches using a regular blender.
Finish Soup:
Stir in the milk and heavy cream. Add the dried thyme, dried rosemary, paprika, salt, and black pepper. Simmer for another 5-10 minutes, until the soup is heated through and has reached your desired consistency.
Add Cheese:
Stir in the shredded cheddar cheese until melted and well combined.
Serve:
Ladle the soup into bowls and top with crumbled bacon and chopped fresh chives if desired.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 300 kcal per serving | Servings: 6