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Creamy Potato Soup

Creamy potato soup garnished with crispy bacon and cheddar cheese in a rustic bowl.
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This is a lusciously smooth and comforting soup made from humble ingredients. It’s rich yet nourishing, perfect for a cozy weeknight meal that feels special without being heavy. The recipe is forgiving and easily adaptable to various dietary needs.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 pounds russet potatoes, peeled and cubed (about 4-5 large potatoes)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup heavy cream or half-and-half
  • 1 cup whole milk
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnishes: chopped fresh chives, crispy cooked bacon, shredded cheddar cheese, a dollop of sour cream

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Add the cubed potatoes, broth, dried thyme, and bay leaf to the pot. Increase heat to bring to a boil, then reduce to a steady simmer. Cover and cook until potatoes are very tender, about 15-20 minutes.
  3. Remove the bay leaf. Using an immersion blender, carefully puree the soup in the pot until completely smooth. (Alternatively, blend in batches in a standard blender, being cautious with hot liquid).
  4. Reduce heat to low. Stir in the heavy cream and milk. Warm through gently for about 5 minutes; do not boil. Season with salt and pepper. Taste and adjust seasoning.
  5. Ladle the hot soup into bowls and top with your choice of garnishes such as chives, bacon, cheese, or sour cream.

Notes

For a dairy-free version, use full-fat coconut milk and olive oil. For vegetarian, use vegetable broth. Do not boil the soup after adding dairy to prevent curdling. Soup thickens when chilled; add a splash of broth or milk when reheating. Freezes well for up to 3 months.

Nutrition

Find it online: https://harmonymeal.com/creamy-potato-soup/