Creamy Potato Soup (Printable Version)
A smooth, comforting potato dish with tender chunks and savory buttery flavors.
# What You'll Need:
→ Main Ingredients
01 -
3 cups diced white potatoes
02 -
2 cups chicken broth
03 -
3 tablespoons unsalted butter
04 -
1/2 yellow onion, chopped
05 -
1/2 teaspoon minced garlic
06 -
1/4 cup all-purpose flour
07 -
2 cups whole milk
08 -
Salt and freshly ground black pepper, to taste
→ Toppings (optional)
09 -
Shredded cheese
10 -
Cooked bacon, crumbled
11 -
Chopped scallions
# Step-by-Step Guide:
01 -
Combine diced potatoes and chicken broth in a large pot. Bring to a boil, then simmer until potatoes are tender, about 10 minutes.
02 -
In a separate saucepan, melt butter over medium heat. Add chopped onion and cook until softened. Stir in minced garlic and cook for 1 to 2 minutes until fragrant.
03 -
Whisk flour into the butter and aromatic mixture to form a roux. Gradually add milk, stirring continuously, and cook until the mixture thickens.
04 -
Pour the thickened milk mixture into the pot with cooked potatoes. For a creamy texture, purée the soup using a food processor or immersion blender for 20 to 30 seconds; otherwise, serve as is for a chunkier consistency.
05 -
Ladle soup into bowls. Season with salt and pepper. Garnish with shredded cheese, crumbled bacon, and chopped scallions if desired.
# Additional Notes:
01 -
Use medium-starch potatoes for best texture; Russets or Yukon Gold are recommended.