Creamy Potato Soup- – Rich, Velvety & Easy
You can make this easy, silky, and wholesome creamy potato soup for a hearty meal within less than an hour, and it is best served on a cold, chilly evening.
Ingredients
- 3 tbsp / 42 g Butter
- 1 medium-sized / 110 g Onion
- 4 cloves / 12 g Garlic
- 2 medium-sized / 122 g Carrots
- 1 kg / 1,000 g Yukon Gold potatoes
- ¼ cup / 32 g All Purpose Flour
- 1 tsp / 6 g Salt
- ¾ tsp / 1.5 g Black Pepper
- 3 cups / 710 ml Vegetable Stock or chicken broth / stock
- 1 cup / 237 ml Milk
- 1 cup / 237 ml Heavy Cream
- ½ cup / 115 g Sour Cream
For topping:
- parsley
- cheddar cheese or parmesan cheese
- Sour Cream
- Chilli flakes
Instructions
Sauté onion, Garlic, Carrots, and flour
- Heat a large pot over medium-high heat and add butter, and melt it.
- Add medium-sized chopped onions and fry them in the butter until they’re translucent.
- Now, add minced garlic and chopped carrots, and cook while stirring for about 5 to 6 minutes.
- Add the all-purpose flour and fry everything for 30 more seconds.
Add Potatoes, Milk, and Heavy Cream
- Now, add the chopped Yukon gold potatoes to the sauteed veggies and stir well to combine.
- Pour in the vegetable stock, milk, and heavy cream into the pot.
Add Seasonings and Simmer
- Add salt and black pepper, then stir well, and bring the mixture to a boil.
- Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes until the potatoes are fork-tender.
Blend The Soup, Serve, and Enjoy!
- Take a hand blender to the pot and blend everything carefully until it turns into a smooth puree.
- Stir in the sour cream and mix until it’s fully combined.
- Remove the pan from the stove and garnish the soup with some cheddar cheese, sour cream, parsley, and chilli flakes.
- Serve the delicious and easy potato soup with rustic bread, light salads, or croutons, and enjoy!
Notes
- The kind of potatoes you use can have a big impact on the taste of your soup. I recommend using Yukon gold potatoes, but you can also use Russet potatoes and Idaho potatoes. But if you want your soup chunky, you can use red potatoes, fingerling potatoes, or new potatoes.
- You can use vegetable stock, chicken broth, or stock in your potato soup.
- If you want your soup to be creamy, you should use heavy cream. But for chunkier potato soup, you can use milk or half-and-half.