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© Sunshine Urbaniak

Creamy Potato Soup

Oct 9, 2019 | Soups

My potato soup recipe is fit for a rainy fall or snowy winter day. In about an hour, you’ll have the most delicious, creamiest, potato soup ever. It has similar heartiness as chowder but not as heavy, it won’t weigh you down. Be sure to serve with a sliced baguette because it’s the perfect soup for dipping.

This recipe is vegetarian but feel free to modify by cooking up five slices of bacon and using three tablespoons of bacon fat instead of butter. You could also swap out the vegetable broth for chicken broth. Either way, this soup is a winner. Enjoy!

Creamy Potato Soup

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr

INGREDIENTS

3 tbsp Butter
1 cup Yellow Onion, diced
4 Garlic Cloves, minced
¼ cup Flour
32 oz Vegetable Stock
1 cup Half-n-Half
1 cup Milk, low fat
1 ½ lbs Yellow Potatoes, 1/2" cubes (bite size)
2 tsp Salt
¼ tsp Pepper
1 tsp Garlic Powder
½ tsp Dried Mustard
½ tsp Dried Thyme
1 cup Cheddar Cheese, shredded
1 tbsp Sour Cream
1 tbsp Chives, minced

DIRECTIONS

1

Heat a large stockpot over medium-high heat. Add butter. Once melted add onions and cook 3-5 minutes until soft. Then add garlic and cook until fragrant, about 2 minutes.

2

Add flour and stir to combine—cook for 2 min. Then add in vegetable stock slowly, stirring until smooth. Continue to add half-n-half, milk, potatoes, salt, pepper, garlic powder, dried mustard, and thyme. Stir well.

3

Slowly bring the soup to a low boil—don't let it rapidly boil—then reduce the heat to low, and let simmer for 20 min. Once done, turn off the heat and add the cheese and sour cream. Remove from the heat, cover, and let sit for 15 minutes, to macerate. Taste for salt and adjust if needed. Serve warm, topped with sliced chives.

Ingredients

 3 tbsp Butter
 1 cup Yellow Onion, diced
 4 Garlic Cloves, minced
 ¼ cup Flour
 32 oz Vegetable Stock
 1 cup Half-n-Half
 1 cup Milk, low fat
 1 ½ lbs Yellow Potatoes, 1/2" cubes (bite size)
 2 tsp Salt
 ¼ tsp Pepper
 1 tsp Garlic Powder
 ½ tsp Dried Mustard
 ½ tsp Dried Thyme
 1 cup Cheddar Cheese, shredded
 1 tbsp Sour Cream
 1 tbsp Chives, minced

Directions

1

Heat a large stockpot over medium-high heat. Add butter. Once melted add onions and cook 3-5 minutes until soft. Then add garlic and cook until fragrant, about 2 minutes.

2

Add flour and stir to combine—cook for 2 min. Then add in vegetable stock slowly, stirring until smooth. Continue to add half-n-half, milk, potatoes, salt, pepper, garlic powder, dried mustard, and thyme. Stir well.

3

Slowly bring the soup to a low boil—don't let it rapidly boil—then reduce the heat to low, and let simmer for 20 min. Once done, turn off the heat and add the cheese and sour cream. Remove from the heat, cover, and let sit for 15 minutes, to macerate. Taste for salt and adjust if needed. Serve warm, topped with sliced chives.

Creamy Potato Soup

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