Description
This Easy Creamy Potato Soup is a comforting and hearty dish perfect for chilly days. Made with simple ingredients like potatoes, onions, celery, and carrots, then blended to a smooth, creamy texture and enriched with cheddar cheese, this soup is both satisfying and flavorful. Optional garnishes like bacon, fresh herbs, and cracked black pepper elevate it to a restaurant-quality meal at home.
Ingredients
Units
Scale
Main Ingredients
- 3 tablespoons butter
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 1 tablespoon minced garlic
- 2 whole carrots, diced
- 6 russet potatoes, peeled and diced
- 1 teaspoon salt, more to taste
- 1/2 teaspoon cracked black pepper, or 1/4 teaspoon ground black pepper
- 8 cups low sodium chicken broth or vegetable broth
Dairy & Thickening
- 1 cup heavy cream or fat free half and half
- 1 cup milk
- 3 tablespoons flour
- 1 1/2 cups freshly grated cheddar or white cheddar cheese
Optional Garnishes
- Cooked and crumbled bacon or bacon bits
- Fresh herbs such as thyme or parsley
- Cracked black pepper
- Cheddar or parmesan cheese
Instructions
- Sauté the Vegetables: In a large stock pot over medium-high heat, combine diced onions, chopped celery, diced carrots, minced garlic, and butter. Stir occasionally until the butter melts and the onions become translucent, about 2-3 minutes.
- Add Potatoes and Season: Add the peeled and diced russet potatoes to the pot. Season with salt and pepper, and cook for an additional 5 minutes, stirring occasionally to combine flavors.
- Add Broth and Simmer: Pour in the low sodium chicken or vegetable broth and bring the mixture to a low boil. Let it cook for about 10 minutes until the potatoes begin to soften but are not fully tender yet.
- Prepare Cream Mixture and Add: In a separate bowl, stir the flour into the milk until smooth. Gradually add this mixture into the soup along with the heavy cream or fat free half and half. Stir well to incorporate all ingredients.
- Cook Until Tender: Continue cooking the soup for another 5 minutes or until the potatoes are fork-tender and the soup starts to thicken.
- Blend the Soup: Carefully transfer the soup in batches to a blender, making sure to handle hot liquids cautiously to avoid splatters. Blend until smooth and creamy. Return the pureed soup back to the pot.
- Add Cheese and Final Seasoning: Stir in the freshly grated cheddar cheese until fully melted. Taste the soup and adjust salt and pepper as needed. Serve immediately with your choice of garnishes such as fresh herbs, cracked black pepper, and cooked bacon for extra flavor.
Notes
- Flavor Tip: Add a tablespoon of canned adobo sauce for a smoky heat and depth of flavor.
- Cheese Variation: Substitute a portion of the cheddar cheese with pepper jack cheese for a spicy kick.
- Be careful when blending hot liquids: fill the blender only halfway and vent the lid to avoid pressure buildup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 378
- Sugar: 8 g
- Sodium: 1804 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 37 mg
