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Cream Potato Soup

A cozy and creamy potato soup that warms you up on chilly nights, made with simple pantry ingredients and ready to customize with your favorite toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Potatoes, Yukon Gold or Russet, peeled and diced Russets give a fluffier finish; Yukon Golds provide a buttery texture.
  • 1 medium Onion, diced Cook until soft.
  • 2 cloves Garlic, minced Sautéed for flavor.
  • 2 tablespoons Butter or olive oil For sautéing.
  • 4 cups Low sodium chicken or vegetable broth Start with less for a thicker soup.
  • 1 cup Whole milk For a creamy finish.
  • 1 cup Heavy cream Optional for added richness.
  • to taste Salt and pepper Season in layers.
Optional Flavor Boosters
  • 1 Celery stalk, diced For added flavor.
  • 1 Bay leaf Remove before blending.
  • 1 teaspoon Smoked paprika For a gentle fireplace note.
  • to taste White pepper Optional for spice.
Optional Mix-Ins
  • 1 cup Shredded cheddar cheese Add after removing from heat.
  • 1/2 cup Cooked bacon, crumbled For a meaty touch.
  • 1/4 cup Chopped chives For garnish.
  • 1/2 cup Sour cream For added creaminess.

Method
 

Preparation
  1. In a large pot, heat butter or olive oil over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant.
  2. Add the diced potatoes and stir to combine with the onions and garlic.
  3. Pour in the broth and bring to a gentle simmer. Cook until potatoes are tender, about 20-25 minutes.
Blending and Finishing
  1. Using an immersion blender, blend the soup until smooth, leaving some potato chunks for texture if desired.
  2. Stir in the whole milk and heavy cream (if using), adjusting thickness with additional broth if necessary.
  3. Season to taste with salt and pepper, and any additional spices or flavor boosters you prefer.

Notes

Serve with crusty bread or a fresh salad. Refrigerate leftovers for up to four days or freeze the base soup without dairy for freshness when reheating.