Ingredients:

  • 6 large potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 2 cups milk (or cream for a richer soup)
  • 1 cup shredded cheddar cheese (optional)
  • 4 slices bacon, cooked and crumbled (optional)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup chopped green onions or chives (optional)

Instructions:

  1. Prepare the Vegetables:
    • Peel and dice the potatoes.
    • Chop the onion and mince the garlic.
  2. Cook the Vegetables:
    • In a large pot, melt the butter over medium heat.
    • Add the chopped onion and garlic, and sauté until they become translucent and fragrant, about 5 minutes.
  3. Add Potatoes and Broth:
    • Add the diced potatoes to the pot.
    • Pour in the chicken or vegetable broth.
    • Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
  4. Make the Soup Base:
    • In a separate small saucepan, melt the 2 tablespoons of butter over medium heat.
    • Stir in the flour to make a roux, cooking for 1-2 minutes until it turns a light golden color.
    • Slowly whisk in the milk or cream, ensuring there are no lumps.
    • Continue to cook until the mixture thickens, about 5 minutes.
  5. Combine and Blend:
    • Once the potatoes are tender, add the milk mixture to the pot.
    • Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
  6. Season and Finish:
    • Stir in the shredded cheese, if using, until melted.
    • Season with salt, pepper, and dried thyme.
    • Let the soup simmer for an additional 10 minutes to blend the flavors.
  7. Serve:
    • Ladle the soup into bowls.
    • Garnish with crumbled bacon, green onions or chives, and additional shredded cheese if desired.

Tips:

  • For a chunkier soup, blend only half of the potatoes and leave the rest in chunks.
  • Adjust the thickness of the soup by adding more broth or milk as needed.
  • For extra flavor, consider adding a splash of white wine when cooking the onions and garlic.

Enjoy your homemade potato soup!

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