Easy, Creamy Potato Soup
This easy, creamy potato soup is comfort food at its best. Perfect for cold nights or rainy Sundays.
Print Recipe
Equipment
- Knife
- Cutting board
- Stock pot
- Blender or immersion blender
- Wooden spoon
Ingredients
- 3 tbsp butter
- 1 yellow onion diced
- 1 tbsp minced garlic
- 2 whole carrots diced
- 3 tbsp flour
- 5 lbs yellow potatoes peeled and diced
- 1 tsp salt more to taste
- ½ teaspoon cracked black pepper
- 8 cups vegetable broth or chicken broth
- 1 15 oz can evaporated milk
- ¼ cup heavy cream
- 1 ½ cups freshly grated sharp cheddar cheese
- optional garnishes: cooked and crumbled bacon or bacon bits fresh herbs such as thyme or parsley, cracked black pepper, cheddar or parmesan cheese
Instructions
- In a large stock pot over medium-high heat combine onions, carrots, garlic, and butter. Stir until butter is melted. Cook 2-3 minutes, stirring occasionally, until onions are translucent. Sprinkle flour over veggies and continue cooking.
- Add potatoes, season with salt and pepper, and cook for 5 minutes.
- Stir in broth, bring to a low boil and cook for 10 minutes until potatoes begin to get tender.
- Slowly stir in evaporated milk and heavy cream. Bring to a simmer.
- Cook for another 5 or so minutes until potatoes are fork-tender.
- Transfer in batches to a blender (always be careful when blending hot liquids - do not overfill) and puree until smooth. Return to the pot. Or use an immersion blender right in the pot.
- Stir in cheese until completely melted. Taste, add season as needed.
- Serve immediately with fresh herbs, cracked black pepper, and cooked bacon if desired.
Notes
You can add celery to your soup base too, but we don't like cooked celery in my house.
Sometimes swap out half of the cheddar cheese for pepper jack cheese for a spicier soup. You can also add a dash of hot sauce or a tablespoon or two of adobe sauce.
Store covered in the refrigerator for up to 5 days. Reheat in a pot on the stove.
Sometimes swap out half of the cheddar cheese for pepper jack cheese for a spicier soup. You can also add a dash of hot sauce or a tablespoon or two of adobe sauce.
Store covered in the refrigerator for up to 5 days. Reheat in a pot on the stove.
