Best Potato Soup
A creamy, comforting potato soup made with tender potatoes, onions, and a rich broth, perfect for cold days.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 cups peeled and diced russet potatoes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 leaf bay leaf
- 0.5 cup shredded cheddar cheese optional, for garnish
- 2 green onions green onions, sliced optional, for garnish
- 1 serving crispy bacon bits optional, for garnish
Instructions
Preparation Steps
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Add the diced potatoes, broth, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.
- Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some chunks for texture, or transfer half to a blender and puree until smooth.
- Stir in the heavy cream and heat through, about 5 minutes. Do not boil.
- Taste and adjust seasoning if needed. Serve hot, garnished with cheddar cheese, green onions, and bacon bits if desired.
Notes
For a vegetarian version, use vegetable broth and omit bacon. Store leftovers in an airtight container in the refrigerator for up to 3 days.