Quick Creamy Potato Soup
This quick and creamy potato soup is perfect for a comforting meal on a busy weeknight. It comes together in just 20 minutes, offering a rich and satisfying flavor.
Equipment
- Large Pot
- Whisk
- Immersion Blender (optional)
Ingredients
Main Ingredients
- 4 medium Potatoes peeled and diced
- 4 cups Chicken Broth
- 1 cup Milk
- 0.5 cup Heavy Cream
- 1 small Onion chopped
- 2 tbsp Butter
- 2 tbsp Flour
- Salt to taste
- Black Pepper to taste
- 1 cup Cheddar Cheese shredded, for garnish
Optional Toppings
- Bacon Bits for garnish
- Green Onions chopped, for garnish
Instructions
Preparation
- In a large pot, melt butter over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
- Stir in flour and cook for 1 minute to create a roux.
- Gradually whisk in chicken broth, then add diced potatoes. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until potatoes are tender.
Finishing the Soup
- Stir in milk and heavy cream. Heat through, but do not boil.
- Season with salt and pepper to taste. If a smoother consistency is desired, use an immersion blender to partially blend the soup.
- Serve hot, garnished with shredded cheddar cheese, bacon bits, and green onions if desired.
Notes
For a vegetarian option, use vegetable broth instead of chicken broth. Adjust consistency by adding more milk or broth if desired.