Description
This Creamy Potato Soup captures the essence of home-cooked goodness with its velvety texture and rich, savory flavor. It warms the soul during the winter months and is customizable to please every picky eater at your family table.
Ingredients
3 pounds Potatoes, peeled and cubed
1 medium Yellow Onion, finely diced
4 cloves Garlic, minced
4 cups Low-Sodium Chicken or Vegetable Broth
3 tablespoons Unsalted Butter
3 tablespoons All-Purpose Flour
2 cups Whole Milk or Heavy Cream
1/2 cup Plain Greek Yogurt
Sea Salt to taste
Cracked Black Pepper to taste
Pinch Dried Thyme
Fresh Chives, for topping
Shredded Sharp Cheddar, for topping
Nitrate-Free Bacon Bits, for topping
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat
- Add the diced onions and sauté for about 5 minutes until translucent
- Stir in the minced garlic and cook for an additional minute
- Whisk in the flour and cook for two minutes to remove the raw flour taste
- Slowly pour in the broth while whisking constantly to prevent lumps
- Add the cubed potatoes and dried thyme, then bring to a gentle boil
- Reduce heat to low, cover, and simmer for 15 to 20 minutes until potatoes are fork-tender
- Use a potato masher to crush about half of the potatoes in the pot
- Stir in the milk and Greek yogurt, then let it simmer for another 5 minutes
- Season with salt and pepper to taste, then ladle into bowls and add toppings
Notes
Use a mix of Russet and Yukon Gold potatoes for the best texture.
For a smooth consistency, use an immersion blender. For a chunkier soup, stick with a potato masher.
Taste before serving as potatoes absorb salt.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 35 mg