Creamy Potato Soup

Creamy potato soup is everything you love about a loaded baked potato, turned into a thick, spoonable bowl of comfort. It’s cheap, filling, and made almost entirely from ingredients you probably already have.

The texture is up to you: mash a little for a chunky, rustic soup, or blend most of it for something silky. Either way, the real fun is in the toppings, so set out bacon, cheese, and chives and let everyone build their own bowl.

Ingredients

• 4 tbsp butter
• 1 onion, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 lbs russet potatoes, peeled and cubed
• 1 1/2 cups milk
• 1/2 cup sour cream
• 1 cup cheddar cheese, grated
• Salt and pepper, to taste

Instructions

1. Melt the butter in a large pot over medium heat and sauté the onion until soft, about 5 minutes, then add the garlic and cook 1 minute more.
2. Sprinkle in the flour and stir constantly for 1–2 minutes to form a paste.
3. Slowly whisk in the chicken broth until smooth, then add the cubed potatoes.
4. Bring to a boil, reduce to a simmer, and cook 15–20 minutes, until the potatoes are very tender.
5. Mash some of the potatoes against the side of the pot, or blend part of the soup, to thicken the base.
6. Stir in the milk, sour cream, and cheddar over low heat until melted and smooth.
7. Season with salt and pepper and serve with your favorite toppings.

Equipment

• Large soup pot
• Whisk
• Potato masher or immersion blender