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Creamy Potato Soup: A Deliciously Comforting Recipe for Every Season

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This creamy potato soup is a comforting dish made with russet potatoes, sautéed onions, and garlic, blended to a smooth consistency with heavy cream and cheddar cheese. Perfect for chilly days, it’s garnished with green onions for added flavor and freshness. Enjoy a hearty bowl that warms the soul!

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth for non-vegetarian option)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions (for garnish)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (optional)
  • 1 teaspoon paprika (optional)

Instructions

  1. Start by gathering all your ingredients. It’s always easier to have everything at hand before you begin cooking.
  2. Peel the russet potatoes and dice them into small cubes, about 1-inch in size. This will help them cook evenly and blend smoothly later.
  3. Chop the onion finely and mince the garlic. The aroma of sautéed onions and garlic will set the perfect base for our soup.
  4. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onions.
  5. Sauté the onions for about 5 minutes, or until they become translucent and fragrant. Stir occasionally to prevent them from browning too much.
  6. Add the minced garlic to the pot and sauté for an additional 1-2 minutes. Be careful not to burn the garlic, as it can turn bitter.
  7. Once the onions and garlic are ready, add the diced potatoes to the pot. Stir everything together to coat the potatoes in the oil and aromatics.
  8. Pour in the 4 cups of vegetable broth (or chicken broth). Make sure the potatoes are fully submerged in the liquid. If needed, add a bit more broth or water.
  9. Season the mixture with salt, pepper, and dried thyme if you’re using it. Bring the soup to a boil over high heat.
  10. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
  11. After the potatoes are cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. I like to leave a few chunks for texture, but you can blend it completely smooth if you prefer.
  12. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be cautious with the hot liquid!
  13. Once blended, return the pot to low heat. Stir in the 1 cup of heavy cream (or half-and-half) to give the soup its creamy texture.
  14. Add the shredded cheddar cheese and stir until it melts completely into the soup. This will add a rich flavor and make the soup even more comforting.
  15. For an extra tangy flavor, mix in the 1/2 cup of sour cream. Stir well to combine all the ingredients.
  16. At this point, taste the soup and adjust the seasoning with more salt and pepper if needed. If you like a bit of spice, sprinkle in some paprika for a subtle kick.
  17. Once everything is well combined and heated through, it’s time to serve! Ladle the creamy potato soup into bowls.
  18. Garnish each bowl with a sprinkle of chopped green onions for a fresh touch and a pop of color.
  19. For an extra indulgent experience, you can add a few more shreds of cheddar cheese on top and a dollop of sour cream.

Notes

  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stove or in the microwave, adding a splash of broth or water if the soup thickens too much.

Find it online: https://anasrecipes.com/creamy-potato-soup/