Hey there, friend! I have to tell you about this potato soup recipe that’s been my secret weapon during chilly evenings. I first stumbled upon it when I was trying to impress my in-laws (spoiler: it worked). It’s one of those comfort foods that makes you feel all warm and fuzzy inside, like a hug in a bowl. And let me tell you, the creaminess? Next level. One time, I remember accidentally using half-and-half instead of milk… and oh boy, it was a delicious mistake!
Why You’ll Love This Soup
You know those days when you just want something cozy, and maybe you’ve watched too many episodes of your favorite show? Well, that’s when I whip up this soup. My family goes crazy for it because it’s everything you want in a potato soup—creamy, hearty, and surprisingly easy to make (even if you’re a bit distracted by the TV). The best part? It tastes even better the next day, although it rarely makes it that far in my house.
What You’ll Need
- 4 large potatoes, peeled and cubed (I sometimes use red potatoes when I’m out of russets)
- 1 onion, chopped – any kind works, but I avoid red onions unless you like a stronger flavor
- 3 cloves garlic, minced (or a hefty spoonful of garlic powder if you’re in a pinch)
- 4 cups chicken broth (vegetable broth works too, but chicken gives a richer taste)
- 1 cup heavy cream (half-and-half is a lighter option)
- Salt and pepper to taste
- 2 tablespoons butter (or whatever is in the fridge)
- Optional: Shredded cheddar and chopped chives for garnish
Let’s Make Soup!
- In a large pot, melt the butter over medium heat. Toss in those onions and garlic. Cook until they’re soft and fragrant, about 5 minutes. If you’re like me, this is where you sneak a taste. It’s aromatic bliss!
- Add the potatoes and broth. Bring it to a boil, then lower to a simmer. Let it do its thing for about 15-20 minutes until the potatoes are fork-tender (I usually check them obsessively).
- Remove from heat. Grab an immersion blender and blend until smooth. Don’t worry if a few chunks remain—texture is a good thing! If you don’t have one, a regular blender works too (just be careful with the hot liquid!).
- Return the pot to low heat. Stir in the heavy cream, salt, and pepper. Let it warm up for a few minutes. This is the point I sometimes add more cream if I’m feeling indulgent.
- Serve hot, garnished with cheddar and chives if you’re feeling fancy.
Some Handy Notes
I’ve found that using a mix of potatoes can actually add a bit more depth to the flavor. Oh, and if you accidentally make it too thick, just stir in a bit more broth or cream.
Soup Experiments
Once, I tried adding a splash of white wine—didn’t go as planned. But bacon bits? Now that’s a winner. A drizzle of truffle oil also made it feel unexpectedly gourmet.
Tools and Tricks
If you don’t have an immersion blender, no stress. A good ol’ potato masher can work in a pinch, though it won’t be as smooth.
Storing Your Soup
You can keep leftovers in the fridge for about 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I typically serve this with some crusty bread—or if I’m low on that, a simple side salad. My cousin swears by pairing it with a glass of white wine.
Pro Tips
Don’t rush blending the soup. I once tried to speed through this step and ended up with a splattered mess (and a bit of a burn!).
Got Questions?
Can I use milk instead of cream? Sure can! It’ll be lighter, but still delicious.
How do I thicken the soup? If it’s too runny, just let it simmer a little longer or mash some of the potatoes more thoroughly.
What’s the best type of potato? I tend to think russets give the best creamy texture, but any starchy potato should do the trick!
