🧄 Ingredients (Serves 4–6)
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6–7 medium russet or Yukon gold potatoes, peeled and diced
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1 medium onion, diced
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3 cloves garlic, minced
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2 carrots, diced (optional)
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2 celery stalks, diced (optional)
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4 cups chicken or vegetable broth
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1 cup milk
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1 cup heavy cream (or half-and-half for lighter version)
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4 tbsp butter
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3 tbsp flour (for thickening)
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1 tsp salt (or to taste)
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½ tsp black pepper
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½ tsp thyme (optional)
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1 ½ cups shredded cheddar cheese (optional, for cheesy potato soup)
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4 slices bacon, cooked and crumbled (optional topping)
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Chopped green onions or chives, for garnish
👩🍳 Instructions
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Cook vegetables:
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In a large pot, melt butter over medium heat.
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Add onion (plus carrots and celery if using) and sauté 4–5 minutes until softened.
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Add garlic and cook 1 minute more.
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Add potatoes and broth:
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Stir in diced potatoes and broth.
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Bring to a boil, then reduce heat to low and simmer 15–20 minutes, until potatoes are tender.
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Make it creamy:
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In a small bowl, whisk flour into milk until smooth.
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Pour mixture into the soup and stir well.
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Simmer 5–10 more minutes, stirring occasionally, until soup thickens slightly.
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Blend (optional):
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For a smooth soup, use an immersion blender to puree some or all of it.
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For a chunkier texture, just mash a few potatoes with a spoon or potato masher.
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Finish with cream and cheese:
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Stir in heavy cream and cheddar (if using).
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Season with salt, pepper, and thyme to taste.
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Serve:
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Ladle into bowls and top with bacon, cheese, and green onions.
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💡 Tips
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Yukon Gold potatoes make the creamiest texture without needing much blending.
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Add a splash of hot sauce or smoked paprika for a flavor boost.
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You can make this vegetarian by using veggie broth and skipping the bacon.
Would you like a slow cooker version (dump-and-go, perfect for all-day cooking)?
