You will love this easy homemade potato soup with potatoes, veggies, garlic, and a luscious creamy broth. This soup is comforting and loaded with flavor.
- Butter and Flour: It’s the combination of butter and flour that thickens the soup. We like to use unsalted butter for this and then adjust salt to taste when making the soup. That said, salted butter will work if that is all that you have. If you need the soup to be gluten-free, no problem! We’ve added tips for omitting the flour in the recipe below.
- Stock/Broth: For the most flavor, use a good quality chicken stock from the store or use homemade. When reaching for store-bought broth, we go for low-sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor) and since it usually has more of a backbone, we like to buy boxed bone broth (we use homemade bone broth sometimes, too).
- Cream: We add a little cream at the end of cooking. The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious. Using cream isn’t the only option, though. Try half-and-half, sour cream, cream cheese or plain yogurt in its place.
- Cheese: Cheese is an optional ingredient, but if you have some on hand, it adds a lovely richness to the soup. For soup that rivals cheesy baked potatoes, use sharp cheddar. We also love stirring in gruyere (we use this when making mac and cheese), and parmesan adds lots of flavor.
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