Description
This creamy homemade potato soup is a comforting, hearty recipe perfect for chilly days. Made with simple ingredients like russet potatoes, onions, celery, carrots, and cheddar cheese, it offers a rich, velvety texture achieved by blending the cooked vegetables and simmering with a creamy milk and flour mixture. Garnish options like bacon, fresh herbs, and extra cheese add personalized flavor and elegance to this easy-to-make soup that serves 6.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 2 whole carrots, diced
- 6 russet potatoes, peeled and diced
- 1 tablespoon minced garlic
Liquids & Dairy
- 8 cups low sodium chicken broth or vegetable broth
- 1 cup heavy cream or fat free half and half
- 1 cup milk
- 3 tablespoons butter
Other Ingredients
- 3 tablespoons flour
- 1 ½ cups freshly grated cheddar or white cheddar cheese
- 1 teaspoon salt, more to taste
- ½ teaspoon cracked black pepper, or ¼ teaspoon ground black pepper
Optional Garnishes
- Cooked and crumbled bacon or bacon bits
- Fresh herbs such as thyme or parsley
- Cracked black pepper
- Extra cheddar or parmesan cheese
Instructions
- Sauté Vegetables: In a large stock pot set over medium-high heat, melt the butter and add the diced onions, chopped celery, diced carrots, and minced garlic. Stir occasionally and cook for 2-3 minutes until the onions are translucent and the butter is fully melted, creating a flavorful base for the soup.
- Add Potatoes and Seasonings: Add the peeled and diced russet potatoes to the pot. Season with salt and black pepper, then cook for about 5 minutes. This step allows the potatoes to start softening and absorb the flavors of the sautéed vegetables.
- Add Broth and Simmer: Pour in the low sodium chicken or vegetable broth, bringing the mixture to a low boil. Simmer for 10 minutes until the potatoes begin to become tender, which helps deepen the soup’s flavor and texture.
- Prepare Cream Mixture: In a separate bowl, whisk the flour into the milk until smooth with no lumps. Gradually pour this milk and flour mixture into the pot along with the heavy cream or half and half. Stir well to combine and begin thickening the soup.
- Cook Until Tender: Continue cooking the soup for another 5 minutes, stirring occasionally, until the potatoes are fork-tender and the soup has slightly thickened, ensuring a creamy consistency.
- Blend Soup: Carefully ladle the hot soup in batches into a blender. Blend until smooth and creamy to achieve the perfect velvety texture. Be cautious while blending hot liquids to prevent burns. Return the pureed soup back to the pot once blended.
- Add Cheese and Final Seasoning: Stir in the freshly grated cheddar cheese until fully melted and incorporated into the soup. Taste and adjust the salt and pepper according to your preference for the final seasoning.
- Serve and Garnish: Serve the soup hot, garnished with your choice of cooked and crumbled bacon, fresh herbs like thyme or parsley, additional cracked black pepper, and extra cheese if desired, adding texture and flavor to the finished dish.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth and omit bacon garnish.
- Be cautious when blending hot soup; blend in small batches and vent the blender lid slightly to allow steam to escape.
- Adjust the thickness of the soup by varying the amount of flour in the milk mixture or adding more broth if too thick.
- Russet potatoes are preferred for their starchy qualities and creamy texture when cooked.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
