This Best Ever Potato Soup is the ultimate comfort food, packed with tender potatoes, a rich creamy broth, and simple seasonings that create a perfect bowl of deliciousness. It’s easy to make, hearty, and perfect for cozying up on a chilly day. Whether you’re serving it as a weeknight dinner or a comforting lunch, this soup will become a favorite.

Why You’ll Love This Recipe

This potato soup is everything you want in a hearty, comforting dish. It’s creamy, flavorful, and full of tender potatoes that melt in your mouth. With its rich, velvety texture and savory seasonings, it’s a cozy, satisfying meal that’s perfect for any occasion. It’s also customizable, allowing you to add your favorite toppings or mix in extra vegetables, making it versatile enough for everyone at the table to enjoy.

Ingredients

• 6 medium russet potatoes, peeled and diced

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 cups chicken broth (or vegetable broth for a vegetarian version)

• 1 ½ cups heavy cream

• 1 cup milk

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper (or to taste)

• ½ teaspoon dried thyme (optional)

• 1 cup shredded cheddar cheese (optional, for garnish)

• 2 tablespoons chopped fresh parsley (optional, for garnish)

• Sour cream (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

2. Add the garlic and cook for another 30 seconds until fragrant.

3. Add the diced potatoes to the pot and stir to combine with the onions and garlic. Cook for 2-3 minutes, allowing the potatoes to lightly brown.

4. Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

5. Use a potato masher or an immersion blender to mash the potatoes to your desired consistency. For a smoother soup, blend it more thoroughly. If you prefer a chunkier texture, mash just a portion of the potatoes.

6. Stir in the heavy cream, milk, salt, black pepper, and thyme (if using). Continue to cook on low for an additional 5 minutes, stirring occasionally.

7. Taste and adjust the seasoning, adding more salt or pepper if needed.

8. Ladle the soup into bowls and top with shredded cheddar cheese, chopped parsley, and a dollop of sour cream if desired.

9. Serve hot and enjoy!

Servings and Timing

• Servings: Makes about 6 servings

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Add Vegetables: You can add carrots, celery, or leeks to the soup for extra flavor and texture. Simply sauté them with the onion and garlic in step 2.

• Make It Spicy: Add a pinch of cayenne pepper, a chopped jalapeño, or a dash of hot sauce for some heat.

• Vegan Version: Replace the heavy cream and milk with coconut milk or a dairy-free alternative. Use vegetable broth and omit the cheese for a fully vegan soup.

• Cheese Variations: Try using different types of cheese for garnish, such as Monterey Jack, gouda, or pepper jack for a unique twist.

Storage/Reheating

• Storage: Store leftover potato soup in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: Potato soup can be frozen for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe container. To reheat, thaw overnight in the refrigerator and reheat on the stovetop over low heat, adding more liquid if necessary.

• Reheating: Reheat the soup on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much during storage, you can add a little extra broth or milk to reach your desired consistency.

FAQs

1. Can I make this soup ahead of time?

Yes, you can make this potato soup in advance. It actually tastes even better the next day after the flavors have had time to meld together.

2. Can I use a different type of potato?

Russet potatoes work best for this soup, as they become soft and creamy when cooked. However, you can use Yukon Gold potatoes for a slightly creamier texture.

3. Can I use half-and-half instead of heavy cream?

Yes, you can substitute half-and-half for the heavy cream, but the soup will be slightly less rich and creamy.

4. Can I add cheese directly into the soup?

Yes, you can stir in some shredded cheddar cheese while the soup is still on the stovetop to make it even creamier. Just make sure to do this at the end of cooking to avoid curdling.

5. How do I get my soup super creamy?

For a super creamy texture, blend the soup more thoroughly with an immersion blender, or transfer some of the soup to a blender to puree before returning it to the pot.

6. Can I use a regular blender to blend the soup?

Yes, you can use a regular blender, but be sure to let the soup cool slightly before transferring it to the blender to avoid splattering. Blend in batches if necessary.

7. How do I keep my potato soup from getting too thick?

If the soup becomes too thick, simply add more broth or milk to achieve your desired consistency. Add it slowly while stirring to prevent it from becoming too thin.

8. Can I add meat to the soup?

Yes, you can add cooked chicken, sausage, or turkeyto the soup for extra protein. Just stir it in once the potatoes are tender and the soup is almost done.

9. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Cook the potatoes, onions, garlic, and broth on low for 4-6 hours, then add the cream, milk, and seasonings. Mash the potatoes to your desired consistency before serving.

Conclusion

This Best Ever Potato Soup is rich, creamy, and full of flavor. It’s the perfect comforting meal that’s simple to make, and can be enjoyed on any occasion. Whether you’re craving something cozy on a cold day or looking for a filling dinner, this potato soup is sure to be a hit! Serve it with your favorite toppings like cheese, sour cream, or fresh herbs for a bowl of warmth and comfort.

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