Here’s a classic potato soup recipe that’s hearty, comforting, and easy to make:
Ingredients
– 4 large potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or milk
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup shredded cheddar cheese (optional)
– 1/2 cup cooked and crumbled bacon (optional)
– 1/2 cup chopped green onions or chives (optional)
– Salt and pepper to taste
Instructions
1. Prepare the Ingredients:
– Peel and dice the potatoes.
– Chop the onion and mince the garlic.
2. Cook the Potatoes:
– Combine the potatoes, onion, garlic, and broth in a large pot.
– Bring to a boil over medium-high heat.
– Lower the heat and simmer until the potatoes are soft, 15 to 20 minutes.
3. Make the Roux:
– In a separate small saucepan, melt the butter over medium heat.
– Stir in the flour and cook for about 1-2 minutes, until it’s lightly browned.
– Gradually add the cream or milk, stirring constantly until the mixture thickens.
4. Combine Everything:
– Once the potatoes are tender, use a potato masher or an immersion blender to mash some of the potatoes in the pot, creating a thicker consistency. Leave some chunks for texture.
– Stir in the roux and mix well to combine.
– If using, add the shredded cheese and stir until melted and smooth.
5. Season and Serve:
– Season with salt and pepper to taste.
– Serve hot, garnished with crumbled bacon, chopped green onions or chives, and additional cheese if desired.
Tips:
– For a richer flavor, you can use half-and-half instead of heavy cream or milk.
– To make the soup vegetarian, use vegetable broth and omit the bacon.
– Add other vegetables like carrots or celery for extra flavor and nutrition.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the cream.
Enjoy your homemade potato soup!
