Creamy Potato Soup Recipe – Cozy, Comforting, and Irresistibly Delicious
This Creamy Potato Soup is hearty, comforting, and loaded with flavor. Made with tender potatoes, aromatic vegetables, and a touch of cream, it’s the perfect cozy meal for chilly days.
Ingredients
- 1 ½ pounds 680 g potatoes, peeled and chopped (about 4 cups)
- 1 medium onion chopped (2 cups)
- 2 medium carrots chopped (1 cup)
- 2 stalks celery chopped (1 cup)
- 1 tablespoon minced garlic 3 to 4 cloves
- 3 tablespoons butter or olive oil
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons all-purpose flour
- 4 cups chicken stock or vegetable broth
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- ¼ cup cream half and half, sour cream, or plain yogurt
- 1 cup 2 ounces shredded cheese (optional)
- For Serving Optional:
- Chives or scallions
- Sour cream
- Crumbled cooked bacon
- Fried shallots
- Hot sauce
Instructions
- Sauté aromatics: In a large pot, melt the butter (or heat olive oil) over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Season: Stir in rosemary, red pepper flakes, salt, and pepper.
- Make roux: Sprinkle in the flour and cook for 1 minute, stirring constantly, to form a light roux.
- Add potatoes & broth: Add potatoes, broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are fork-tender.
- Blend: Remove the bay leaf. Use an immersion blender to puree the soup until smooth and creamy, or leave some chunks for texture.
- Finish: Stir in cream (or sour cream/yogurt). If using, fold in shredded cheese until melted. Adjust seasoning with more salt and pepper to taste.
- Serve: Ladle into bowls and garnish with your favorite toppings like bacon, scallions, or extra cheese.
Notes
- For a richer flavor, use Yukon Gold potatoes.
- Add more broth if you prefer a thinner soup.