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–+ servings

Creamy Potato Soup

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A comforting and creamy potato soup that’s easy to make, perfect for chilly days, and endlessly adaptable with various ingredient swaps.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 cups potatoes, peeled and diced Use Russets for fluffier mash, Yukon Golds for creamier texture, or red potatoes for a waxy texture.
  • 1 small onion, diced Yellow or sweet onion works well.
  • 2-3 cloves garlic, minced Or use roasted garlic for a sweeter, mellow note.
  • 4 cups vegetable or chicken broth Use low-sodium if you want tighter control over salt.
  • 1 cup heavy cream Can substitute with half-and-half, whole milk, oat cream, or coconut milk.
  • to taste salt
  • to taste pepper
  • Chopped chives for garnish (optional)

Method
 

Preparation
  1. Heat 1-2 tablespoons of oil or butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
  2. Add the minced garlic and cook 30-60 seconds until fragrant. If using roasted garlic, stir it in now.
  3. Add the diced potatoes and pour in the broth. Bring the pot to a gentle boil, then reduce heat to a simmer. Cover and cook until potatoes are tender, about 12-15 minutes.
  4. Test a potato with a fork — it should slide off easily. Turn off heat. For a chunky soup, mash about one-third of the potatoes in the pot with a potato masher. For a creamier soup, use an immersion blender to purée half the soup until smooth.
  5. Return to low heat and stir in the heavy cream. Warm through but do not boil once cream is added.
  6. Season with salt and plenty of freshly ground black pepper. Taste and adjust.
  7. Serve hot, garnished with chopped chives.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 500mgFiber: 3gSugar: 2g

Notes

For a thicker soup, use starchy potatoes and mash more of the cooked pieces into the liquid. To make it vegan, use vegetable broth and a non-dairy cream substitute.
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