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Creamy Potato Soup

Creamy potato soup in a rustic bowl, garnished with crispy bits, black pepper, and fresh microgreens.
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A rich and creamy potato soup made with russet potatoes, cheddar cheese, and pantry staples. This easy 30-minute recipe is comforting, customizable, and perfect for chilly days.

Ingredients

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  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 3 celery stalks, chopped
  • 1 tablespoon minced garlic
  • 2 whole carrots, diced
  • 6 russet potatoes, peeled and diced
  • 1 teaspoon salt (more to taste)
  • 1/2 teaspoon cracked black pepper
  • 8 cups low sodium chicken broth (or vegetable broth)
  • 1 cup heavy cream or fat-free half and half
  • 1 cup milk
  • 3 tablespoons flour
  • 1 1/2 cups freshly grated cheddar cheese
  • Optional toppings: cooked and crumbled bacon, fresh herbs, additional cheese, green onions

Instructions

  1. In a large stock pot, melt butter over medium-high heat. Add onion, celery, carrots, and garlic. Cook for 2–3 minutes until onions are translucent.
  2. Add diced potatoes, salt, and pepper. Cook for 5 minutes to release starch.
  3. Pour in broth and bring to a boil. Simmer for 10 minutes or until potatoes are fork-tender.
  4. In a small bowl, whisk flour into milk to form a slurry. Gradually stir into soup along with heavy cream. Cook for 5 more minutes.
  5. Blend soup with an immersion blender or in batches in a regular blender until smooth and creamy.
  6. Turn off heat and stir in shredded cheddar cheese until fully melted.
  7. Taste and adjust seasoning. Serve hot with optional toppings.

Notes

  • Use freshly grated cheese for a smoother melt and better flavor.
  • Temper cream and milk before adding to hot soup to avoid curdling.
  • For chunky soup, blend only half of the mixture and leave the rest as-is.
  • You can substitute the flour with cornstarch for a gluten-free version.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/creamy-potato-soup-prefect-recipe/