How to Make the Best Potato Soup: 7 Secrets from Grandma's Kitchen
This creamy potato soup is a comforting classic. Learn grandma's secret tips for the perfect texture and flavor!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lb Russet Potatoes Peeled and cubed
- 4 cups Chicken Broth Low Sodium
- 1 cup Milk Whole Milk
- 0.5 cup Heavy Cream Optional for extra creaminess
- 0.5 cup Butter Unsalted
- 0.5 cup All-Purpose Flour
- 1 medium Onion Diced
- 2 cloves Garlic Minced
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions
Preparation Steps
- Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in flour and cook for 1 minute, creating a roux.
- Gradually whisk in chicken broth, ensuring there are no lumps. Bring to a simmer.
- Add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, carefully transfer some of the soup to a regular blender, blend, and return it to the pot.
- Stir in milk and heavy cream (if using). Heat through, but do not boil.
- Serve hot with your favorite toppings, such as shredded cheese, bacon bits, or green onions.
Notes
For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in the last few minutes of cooking. Adjust seasonings to taste.