Description
This creamy, comforting potato soup is pure coziness in a bowl — thick, hearty, and loaded with flavor. Made from simple pantry staples like potatoes, onions, and broth, it’s a timeless recipe that never disappoints. The secret to its silky texture lies in blending just part of the soup, keeping the rest slightly chunky for balance. Whether served plain, loaded with cheese and bacon, or paired with crusty bread, it’s a dish that feels like home every single time.
Ingredients
Scale
- 5 medium potatoes (mix of Yukon Gold and Russet), peeled and diced
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 1 small carrot, diced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 ½ cups whole milk or half-and-half
- Salt and black pepper to taste
- Optional toppings: shredded cheddar, cooked bacon bits, green onions, parsley
Instructions
- In a large pot, melt butter over medium heat. Add onion, celery, and carrot; sauté until soft.
- Stir in garlic and cook for 30 seconds. Sprinkle flour over the vegetables and stir well for 1–2 minutes.
- Add diced potatoes and pour in broth. Stir and bring to a boil, then reduce heat to a simmer for 20–25 minutes, until potatoes are tender.
- Blend about half the soup using an immersion blender for a creamy-yet-chunky texture.
- Stir in milk or cream and heat gently. Season with salt and pepper to taste.
- Serve warm with your favorite toppings.
Notes
- Warm milk before adding to prevent curdling.
- Adjust consistency with extra milk or broth if desired.
- Tastes even better the next day — perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4–6
- Calories: 310
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg