Creamy Potato Soup
Warm up with a bowl of this comforting, velvety potato soup loaded with tender chunks of potato and rich dairy goodness.
Ingredients
- •3 lbs Yukon Gold potatoes (about 6 large), peeled and diced
- •4 tablespoons unsalted butter
- •1 medium yellow onion, finely chopped
- •3 cloves garlic, minced
- •3 tablespoons all-purpose flour
- •3 cups vegetable broth
- •2 cups whole milk
- •1 cup heavy cream
- •1 teaspoon salt, or to taste
- •1/2 teaspoon black pepper
- •1 cup shredded sharp cheddar cheese
- •4 green onions, thinly sliced for garnish
Instructions
- 1
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- 2
Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- 5
Slowly pour in the vegetable broth and milk while whisking vigorously to prevent lumps from forming.
- 6
Add the diced potatoes, salt, and black pepper to the pot, then bring the mixture to a boil.
- 7
Reduce the heat to medium-low, cover the pot, and simmer for 15 to 20 minutes until the potatoes are very tender when pierced with a fork.
- 8
Use a potato masher to mash some of the potatoes directly in the pot for a thick and chunky texture, or blend a portion for a smoother consistency.
- 9
Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is smooth and creamy.
- 10
Taste and adjust seasoning with additional salt and pepper if needed, then serve hot garnished with sliced green onions.
💡 Chef tips
- For a smoky flavor without using meat, you can garnish the soup with smoked paprika or toasted pumpkin seeds.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat.
- Yukon Gold potatoes are recommended because their natural buttery flavor and medium starch content yield the best velvety texture.
✅ How it should turn out
The finished soup should be thick, rich, and velvety with tender potato chunks, emitting a comforting aroma of butter, garlic, and melted cheddar.