Creamy Potato Soup Recipe

Potato soup a classic comfort food that warms the heart and souls. Our Creamy Potato Soup Recipe is a delicious twist on a traditional favorite, packed with rich flavors and textures. This indulgent soup is perfect for a chilly evening or a quick weeknight dinner. With a hint of garlic and onion, this creamy potato soup will become a staple in your household. Best of all, it’s easy to make and requires minimal ingredients, making it a great option for busy home cooks. If you love the comfort of this Creamy Potato Soup Recipe, don’t miss our hearty and flavorful Beef Vegetable Stew Recipe.

Ingredients

– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cups diced potatoes (about 2-3 medium-sized potatoes)
– 2 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Optional: 2 tablespoons chopped fresh chives for garnish

Equipments

– Large saucepan
– Immersion blender or regular blender
– Cutting board
– Chef’s knife
– Measuring cups and spoons
– Wooden spoon
– Saucepan lid

Step-by-Step Instructions to make Creamy Potato Soup

1. Prepare the onion and garlic: Melt the butter in a large saucepan over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until softened. Add the minced garlic and cook for an additional minute.

2. Add the diced potatoes: Add the diced potatoes, chicken broth, salt, and pepper to the saucepan. Stir to combine.

3. Simmer the potatoes: Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.

4. Blend the soup: Use an immersion blender or transfer the soup to a blender in batches to puree the potatoes and create a smooth consistency.

5. Add the heavy cream: Return the soup to the saucepan and add the heavy cream. Stir to combine and add the dried thyme.

6. Simmer the cream: Simmer the soup over low heat for an additional 10 minutes, or until the cream has thickened and the soup has reached your desired consistency.

7. Season and serve: Taste and adjust the seasoning as needed. Serve the soup hot, garnished with chopped fresh chives if desired.

Tips to Make Perfect Creamy Potato Soup Recipe

– To avoid lumps: Be sure to simmer the potatoes until they’re tender before blending the soup.
– Storing and reheating: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the soup over low heat, adding a splash of milk or cream if needed to restore a creamy texture.
– Consider adding diced ham, grated cheddar, or a sprinkle of chopped fresh herbs to give your soup a personal touch.
– Feel free to substitute the heavy cream with half-and-half or another non-dairy creamer for a lighter version.

Frequently Asked Questions

Q: Can I use leftover mashed potatoes in this recipe?
A: Yes, but keep in mind that the texture may be slightly different due to the mashed potato’s consistency.

Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup up to the point of adding the heavy cream. Refrigerate or freeze until you’re ready to finish the recipe.

Q: Can I use other types of potatoes?
A: Russet or Yukon gold potatoes work well in this recipe, but feel free to experiment with other varieties for unique flavor profiles.

Q: Can I make this soup in a slow cooker?
A: Yes, prepare the soup up to the point of adding the heavy cream, then transfer it to a slow cooker and cook on low for 2-3 hours.

Q: Can I use low-fat or non-fat cream instead of heavy cream?
A: Yes, but keep in mind that the soup may not be as rich and creamy. Consider adding a slurry of cornstarch or flour to thicken the soup if needed.