Description

Cream Potato Soup is a quintessential comfort food, renowned for its rich, velvety texture and warm, comforting flavors. This recipe transforms simple ingredients—potatoes, onions, garlic, broth, and cream—into a sumptuous dish that’s both nourishing and satisfying. Ideal for chilly evenings or as a hearty lunch, the soup begins with sautéed onions and garlic, which lay a flavorful foundation. The potatoes are then simmered until tender, melding with the aromatic base. Blending part of the soup creates a creamy consistency while leaving some potato chunks ensures a pleasing texture. Heavy cream is stirred in for richness, resulting in a soup that’s both luxurious and homely. Each bowl can be customized with toppings like crispy bacon, shredded cheese, fresh herbs, or a dollop of sour cream, allowing for a personal touch. Ready in under an hour, Cream Potato Soup is a testament to the magic of simple cooking, offering a versatile dish that can be enjoyed in its classic form or adapted with various mix-ins and garnishes. Whether served as a standalone meal or as part of a larger spread, it promises warmth and satisfaction with every spoonful.

Ingredients

Scale

4 large potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons butter
Salt and pepper to taste
Chives or green onions, chopped (for garnish)
Shredded cheese (optional, for garnish)
Crispy bacon bits (optional, for garnish)

Instructions

Prepare the Vegetables:
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and translucent, about 3-5 minutes.
Cook the Potatoes:
- Add the diced potatoes to the pot, stirring them in with the onions and garlic. Cook for another 2 minutes.
- Pour in the chicken or vegetable broth, ensuring the potatoes are completely covered. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
Blend the Soup:
- Once the potatoes are tender, use an immersion blender to puree the soup directly in the pot to your desired consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender.
Add Cream and Season:
- Stir in the heavy cream, and continue to cook for another 5 minutes on low heat. Do not let it boil to prevent the cream from curdling. Season with salt and pepper to taste.
Garnish and Serve:
- Serve the soup hot, garnished with chopped chives or green onions, shredded cheese, and crispy bacon bits if desired.

Notes

For a Healthier Version: You can substitute heavy cream with half-and-half or even whole milk for a lighter version of the soup.
Additions: Feel free to add other vegetables like carrots or celery for added flavor and nutrition.
Thickness: If the soup is too thick, you can thin it out with a little extra broth until you reach your preferred consistency.

Enjoy your homemade Cream Potato Soup with a slice of crusty bread for a complete and cozy meal!