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- 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 tablespoons butter - 1 teaspoon thyme (fresh or dried) - Salt and pepper to taste - 1 cup shredded sharp cheddar cheese - ¼ cup chopped fresh chives (for garnish) When you choose potatoes, go for russets. They are starchy and creamy. You need four large ones. For the onion, use a medium-sized one, finely chopped. Garlic adds flavor; two cloves will do. For broth, four cups of vegetable broth give a rich base. Heavy cream adds that creamy texture, so one cup is perfect. Butter adds flavor; two tablespoons will help sauté the onions. Thyme brings a nice aroma; one teaspoon is enough. Salt and pepper should be adjusted to your taste. Lastly, for that cheesy goodness, one cup of shredded sharp cheddar is key, topped with a quarter cup of fresh chives for garnish. This recipe contains dairy. The heavy cream and cheddar cheese may not suit those with lactose intolerance. Always check for allergies before serving. If you have nut allergies, this recipe is safe. There are no nuts included. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 tablespoons butter - 1 teaspoon thyme (fresh or dried) - Salt and pepper to taste - 1 cup shredded sharp cheddar cheese - ¼ cup chopped fresh chives (for garnish) Peeling and dicing the potatoes is key. Take your time to ensure even pieces. This helps the potatoes cook at the same rate. Chop the onion and mince the garlic too. Fresh ingredients make a big difference in flavor. In a large pot, melt the butter over medium heat. Once the butter is hot, add the chopped onion. Sauté it for about 5 minutes. You want the onion to be soft and translucent. Next, add the minced garlic and thyme. Cook for another 1-2 minutes. You’ll smell that lovely aroma! Now, stir in the diced potatoes. Pour in the vegetable broth next. Bring the mixture to a boil. Then, reduce the heat and let it simmer. Cook for 15-20 minutes until the potatoes are tender. Once the potatoes are soft, it’s time to blend the soup. You can use an immersion blender for this step. Blend it to your desired smoothness. If you don’t have one, carefully transfer the soup in batches to a regular blender. After blending, return the soup to the pot. Stir in the heavy cream and let it heat through on low heat for 5-10 minutes. This step adds creaminess and richness. Mix in the shredded cheddar cheese until it melts completely. Season with salt and pepper to taste. Finally, serve the soup hot. Top it with fresh chives for a nice touch. Enjoy your delicious creation! To get the best creamy potato soup, follow these tips: - Use starchy potatoes like russets. They make the soup thick and smooth. - Blend the soup well. An immersion blender works great for this. It gives a nice, even texture. - Add heavy cream slowly. This keeps the soup rich without making it too watery. - Simmer the soup gently after blending. This helps the flavors meld and keeps it creamy. Want to boost the flavor? Try these ideas: - Add herbs like rosemary or parsley. They give a fresh taste. - Include spices like paprika for a little heat. Just a pinch will do! - Stir in some sautéed leeks or celery for added depth. They add a nice crunch. - A splash of lemon juice brightens the whole dish. It makes the flavors pop! Here are some pitfalls to watch out for: - Don't rush the cooking time. Undercooked potatoes will ruin the texture. - Avoid using too much broth. Too much liquid can make the soup thin and watery. - Forgetting to season properly can dull the flavors. Always taste and adjust. - Blending too long can make the soup gummy. Blend just until smooth for the best result. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for creamy soups due to their high starch content, which helps achieve that velvety texture. Don’t Skip the Sauté: Sautéing the onions and garlic in butter enhances their flavors, creating a more aromatic base for your soup. Adjust Consistency: If you prefer a thicker soup, blend only half of the potatoes and leave the rest chunky for added texture. Garnish for Flavor: Fresh chives not only add color but also a mild onion flavor that complements the richness of the soup perfectly. {{image_2}} You can make this soup creamy without dairy. Use full-fat coconut milk instead of heavy cream. It gives a rich flavor that pairs well with the potatoes. You can also try almond milk or oat milk for a lighter option. Just make sure to balance the flavors with a bit of lemon juice or vinegar for a nice zing. Want to make the soup heartier? Add protein or veggies! Cooked bacon or ham makes a tasty addition. You can also stir in cooked chicken or turkey for extra protein. For veggies, try adding carrots or celery. They add color and nutrition. Just chop them small and add them in early when you sauté the onions. Cheese can change the soup's flavor. If you want a twist, try gouda or Monterey Jack. These cheeses melt well and add a nice, creamy taste. For a sharper flavor, use blue cheese or feta. Always mix the cheese in when the soup is off the heat. This keeps it creamy and prevents clumping. To store the creamy potato soup, let it cool to room temp. Pour it into an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it tightly. This helps keep the flavors fresh. When you want to eat the soup again, take it out of the fridge. Pour the soup into a pot. Heat it on medium-low heat. Stir it often to avoid sticking. If the soup is too thick, add a splash of broth or cream. Heat until it’s warm all the way through. If you want to keep the soup longer, you can freeze it. Use a freezer-safe container or bag. Leave some space at the top, as soup expands when frozen. The soup can last for about three months in the freezer. To thaw, place it in the fridge overnight. Then, reheat it as mentioned above. To thicken your potato soup, you have a few options. First, you can mash some of the cooked potatoes in the pot. This adds body and keeps it creamy. Second, you can mix in a slurry made of cornstarch and water. Just stir it in and let it cook for a few minutes. Lastly, you can add more heavy cream for a richer texture. Each method gives you a thick, hearty soup. Yes, you can use different potatoes. While russet potatoes are great for this soup, Yukon Golds work well too. They have a creamy texture that blends nicely. Red potatoes can also be used, but they are waxy. This means they may not get as soft. Whichever potato you choose, the soup will still taste great. Creamy potato soup pairs well with many sides. A simple green salad adds freshness. You can also serve it with crusty bread for dipping. Grilled cheese sandwiches are a classic choice too. For a heartier meal, add cooked bacon bits or croutons on top. These options make your meal more satisfying and fun. In this blog post, we covered the key steps for making creamy potato soup. We discussed the ingredients, preparation, cooking methods, and storage tips. You learned how to create a delicious dish that suits your taste. My final thought is simple: this soup is easy and fun to make. With a few tips and variations, you can enjoy a new favorite meal. Don't hesitate to experiment and find what you love!

Ultimate Creamy Potato Soup

A rich and creamy potato soup perfect for warming up on a chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon thyme (fresh or dried)
  • to taste salt and pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 4 cup chopped fresh chives (for garnish)

Instructions
 

  • In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
  • Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
  • Stir in the diced potatoes, and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until the potatoes are tender.
  • Once the potatoes are soft, use an immersion blender to puree the soup to your desired consistency (smooth or chunky). If you don't have an immersion blender, carefully transfer the mixture in batches to a regular blender.
  • Return the blended soup to the pot and stir in the heavy cream. Let the soup heat through for another 5-10 minutes on low heat.
  • Mix in the shredded cheddar cheese until melted and well-combined. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh chives on top for a pop of color and flavor.

Notes

For a thicker soup, blend longer or add more potatoes.
Keyword creamy, potato, soup, vegetarian