Potato Soup Recipe

Table of Contents

Potato Soup Recipe Here’s a detailed potato soup recipe that’s creamy, flavorful, and comforting.

Creamy Potato Soup Recipe

Servings: 6 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Ingredients

Main Ingredients:

4 large russet potatoes (peeled and diced into ½-inch cubes)
1 medium onion (diced)
2 carrots (diced)
2 celery stalks (diced)
3 cloves garlic (minced)
4 cups chicken broth (or vegetable broth for vegetarian)
1 ½ cups whole milk (or half-and-half for extra creaminess)
1 cup heavy cream
3 tbsp butter
3 tbsp all-purpose flour (for thickening)
½ tsp paprika
½ tsp thyme (dried or fresh)
½ tsp black pepper
1 ½ tsp salt (adjust to taste)

For Garnish:

1 cup shredded cheddar cheese
6 slices bacon (cooked crispy and crumbled)
2 tbsp chopped fresh parsley or chives
½ cup sour cream (optional)

Instructions

Step 1: Prepare the Ingredients

Peel and dice potatoes into small cubes.
Dice the onions, carrots, and celery. Mince the garlic.
Cook the bacon in a large pot over medium heat until crispy, then set aside on paper towels. Remove excess grease, leaving about 1 tablespoon in the pot.

Step 2: Sauté the Vegetables

In the same pot, add butter and melt over medium heat.
Add onions, carrots, and celery and sauté for 5 minutes until soft.
Stir in garlic and cook for another 30 seconds until fragrant.

Step 3: Make the Roux

Sprinkle flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in chicken broth, stirring constantly to prevent lumps.

Step 4: Cook the Potatoes

Add diced potatoes, thyme, paprika, salt, and pepper to the pot.
Bring to a gentle boil, then reduce heat to low. Simmer for 15-20 minutes until potatoes are fork-tender.

Step 5: Blend for Creaminess

Use an immersion blender to blend part of the soup for a creamier texture, leaving some potato chunks. (Alternatively, remove 2 cups of soup, blend in a blender, and return it to the pot.)

Step 6: Add Dairy and Final Touches

Stir in milk and heavy cream. Simmer for another 5 minutes, but do not boil.
Taste and adjust seasoning with additional salt and pepper if needed.

Step 7: Serve & Garnish

Ladle soup into bowls and top with shredded cheddar cheese, crispy bacon, chopped parsley (or chives), and sour cream if desired.

Tips & Variations

✅ For a thicker soup, add more flour or mash some of the potatoes.
✅ For a thinner soup, add extra broth or milk.
✅ Make it vegetarian by using vegetable broth and omitting bacon.
✅ For extra flavor, add ½ teaspoon of smoked paprika or cayenne for a kick.
✅ Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Would you like me to modify the recipe for a specific dietary preference? 😊

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Potato Soup Recipe