The Best Creamy Potato Soup

Potato soup is a beloved comfort food that has warmed hearts and filled bellies for generations. Its creamy texture, rich flavor, and heartiness make it a go-to dish during chilly evenings or when one craves something soothing and satisfying. This versatile dish can be found in countless variations across different cultures, but the common thread remains: potatoes serve as the star ingredient, providing a base that is both filling and delicious.

Discover the comfort of creamy potato soup with this easy-to-follow recipe that transforms simple ingredients into a delightful dish. Featuring russet potatoes, fresh onions, garlic, and rich heavy cream, this soup is not just tasty but also versatile. Add in cheddar cheese, sour cream, and your favorite herbs and spices for an irresistible flavor boost. Perfect for chilly evenings, it's a crowd-pleaser you'll want to make again and again! Enjoy a cozy bowl today.

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Ingredients

4 medium-sized russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

4 tablespoons unsalted butter

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional for heat)

Chopped chives and additional cheese for garnish

Instructions

Sauté Vegetables: In a large pot over medium heat, melt the butter. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Add Potatoes and Broth: Stir in the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and cover. Let it simmer for about 15-20 minutes, or until the potatoes are tender.

Blend the Soup: Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender. Return the blended soup to the pot.

Add Cream and Seasoning: Stir in the heavy cream, sour cream, thyme, salt, black pepper, and cayenne pepper (if using). Heat gently over low heat, stirring occasionally, until warmed through. Do not bring to a boil.

Incorporate Cheese: Slowly add the shredded cheddar cheese, stirring until fully melted and incorporated. Taste and adjust seasoning if needed.

Serve: Ladle the soup into bowls and garnish with chives and extra cheese if desired. Serve hot with crusty bread or crackers.

Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings