Old-Fashioned Potato Soup
A hearty and creamy classic that warms the soul, this potato soup is a timeless comfort food perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or whole milk for a lighter version)
- 4 tablespoons unsalted butter
- Salt and pepper, to taste
- Optional: crispy bacon, chopped chives, or shredded cheese for garnish
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Once melted, add the chopped onions and cook until they become soft and translucent, about 3–4 minutes.
- Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Stir in the diced potatoes and pour in the broth. Bring the mixture to a gentle boil, then reduce to a simmer.
- Cover the pot and let it cook for about 20–25 minutes, or until the potatoes are tender and easily pierced with a fork.
Cooking
- Once the potatoes are tender, use a potato masher to coarsely mash some of the potato pieces.
- Pour in the heavy cream, stirring well to combine. Let the soup simmer for an additional 5–10 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with crispy bacon, chopped chives, or shredded cheese if desired.
Notes
For added depth, consider sautéing some diced celery or carrots along with the onions. If you prefer a thicker soup, blend a portion of it using an immersion blender before adding the cream. Using homemade broth enhances the richness and flavor of the soup. Leftovers can be refrigerated and reheated, often tasting even better the next day.