Here’s a classic Potato Soup—creamy, comforting, and easy to make 🥔🥣
🥔 Potato Soup (Serves 4–6)
Ingredients
- 4–5 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup milk (or cream for extra richness)
- 2 tbsp butter
- 2 tbsp flour (optional, for thickening)
- Salt & black pepper to taste
- Optional toppings: shredded cheese, chopped bacon, green onions, sour cream
Instructions
1️⃣ Sauté aromatics
- In a large pot, melt butter over medium heat.
- Add onions and garlic; cook 3–5 minutes until soft.
2️⃣ Cook potatoes
- Add diced potatoes and broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
3️⃣ Thicken soup
- Optional: In a small bowl, whisk flour into milk until smooth.
- Stir milk mixture into the pot. Simmer 5–10 minutes until slightly thickened.
- For creamier texture, mash some of the potatoes in the pot or use an immersion blender.
4️⃣ Season & serve
- Add salt and pepper to taste.
- Serve hot with optional toppings like cheese, bacon, green onions, or sour cream.
🔄 Variations
- Baked potato soup: Add cooked, cubed baked potatoes and top with classic baked potato toppings.
- Cheesy potato soup: Stir in shredded cheddar or Gruyère.
- Vegetable boost: Add carrots, celery, or leeks for extra flavor.
- Creamy version: Use half-and-half or heavy cream instead of milk.
💡 Tips
- Consistency: Add more broth for a thinner soup, or mash potatoes for a thicker soup.
- Flavor boost: Sauté onions in bacon fat instead of butter for smoky richness.
- Make-ahead: Soup thickens in the fridge—add extra milk when reheating.
If you want, I can give you a super quick 20-minute potato soup recipe that’s creamy without using flour or cream.
Do you want me to do that?
