Why You’ll Love This Recipe
- Rich and Creamy: The perfect blend of cheese, sour cream, and milk creates a luxurious texture.
- Comfort Food Favorite: A warm, hearty dish that everyone will love.
- Simple Ingredients: Uses pantry staples for an easy, fuss-free meal.
- Customizable: Adjust the ingredients to suit your dietary preferences.
- Perfect for Meal Prep: Tastes even better the next day!
Ingredients
- ½ white onion, diced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 2 pounds red potatoes, peeled and diced
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- ¼ cup chives, minced
- Kosher salt and black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Aromatics: Add the diced onions and cook until softened (about 5 minutes). Stir in the garlic and cook for another minute.
- Thicken the Soup: Sprinkle the flour over the onions and whisk for 1-2 minutes to create a roux.
- Add Liquids: Gradually whisk in the chicken broth and milk, ensuring the mixture stays smooth.
- Cook the Potatoes: Add the diced potatoes and lower the heat to medium-low. Simmer for 15-20 minutes, or until potatoes are fork-tender.
- Mash for Creaminess: Use a potato masher to gently mash some of the potatoes in the pot while leaving some chunks for texture.
- Finish with Cheese and Sour Cream: Stir in the shredded cheese, sour cream.
- Season and Serve: Add salt and black pepper to taste. Garnish with extra chives or cheese if desired.
Servings and Timing
- Servings: 4-6
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Spicy Twist: Add a pinch of cayenne pepper or smoked paprika.
- Extra Creamy: Blend half the soup for an ultra-smooth consistency.
- Loaded Potato Soup: Top with extra cheese, sour cream.s.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Avoid freezing as dairy-based soups can separate when thawed.
- Reheating: Warm on the stovetop over low heat, stirring frequently. Add a splash of milk if needed.
FAQs
1. Can I use russet potatoes instead of red potatoes?
Yes, but russets tend to break down more, creating a softer texture.
2. How can I make the soup thicker?
Let it simmer longer, or mash more potatoes.
3. Can I use heavy cream instead of milk?
Yes, for an even richer soup, substitute some or all of the milk with heavy cream.
4. Can I make this soup dairy-free?
Yes, use plant-based milk and dairy-free cheese alternatives.
6. How do I prevent lumps in my soup?
Whisk the flour and liquid gradually to ensure smoothness.
7. Can I add other vegetables?
Absolutely! Carrots, celery, or leeks would be great additions.
8. What can I serve with potato soup?
Pair it with crusty bread, a fresh salad, or a grilled cheese sandwich.
9. How do I make it gluten-free?
Use a gluten-free flour substitute or cornstarch to thicken the soup.
10. Can I cook this soup in a slow cooker?
Yes! Cook on low for 6 hours, then mash the potatoes before adding cheese and sour cream.
Conclusion
Creamy Potato Soup is the ultimate comfort meal, packed with flavor and a rich, velvety texture. Whether served as a main dish or a side, this soup is guaranteed to warm you up and leave you satisfied. Try it today and enjoy a bowl of creamy, cheesy goodness!
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Creamy Potato Soup
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Creamy Potato Soup is the perfect comfort food, featuring tender potatoes, and a rich, cheesy broth. Easy to make with simple ingredients, this warm and hearty soup is ideal for chilly nights. Whether you prefer it smooth or chunky, this cozy dish will quickly become a family favorite!
Ingredients
- ½ white onion, diced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 2 pounds red potatoes, peeled and diced
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- ¼ cup chives, minced
- Kosher salt and black pepper, to taste
Instructions
- Sauté the Aromatics: Add the diced onions to the pot and cook until softened (about 5 minutes). Stir in the garlic and cook for another minute.
- Thicken the Soup: Sprinkle the flour over the onions and whisk for 1-2 minutes to create a roux.
- Add Liquids: Gradually whisk in the chicken broth and milk, ensuring the mixture stays smooth.
- Cook the Potatoes: Add the diced potatoes, lower the heat to medium-low, and simmer for 15-20 minutes until fork-tender.
- Mash for Creaminess: Use a potato masher to mash some of the potatoes while leaving some chunks for texture.
- Finish with Cheese and Sour Cream: Stir in the shredded cheese, sour cream.
- Season and Serve: Add salt and black pepper to taste. Garnish with extra chives or cheese if desired.
Notes
- Variations: Make it vegetarian with vegetable broth, add cayenne for spice, or blend half the soup for extra creaminess.
- Storage/Reheating: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed.
- Freezing: Not recommended as dairy-based soups can separate when thawed.
- Slow Cooker Option: Cook on low for 6 hours, then mash potatoes and stir in cheese and sour cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
