Cream Of Potato Soup

This Cream of Potato Soup is the ultimate comfort food—rich, creamy, and packed with flavor. Made with tender potatoes, savory onions, and a luscious creamy base, this soup is perfect for cozy evenings or a hearty lunch. It’s easy to make, filling, and wonderfully satisfying, with a silky texture that comes from blending some of the potatoes into the broth. Whether you enjoy it on its own with a slice of warm bread or topped with crispy bacon, cheese, and chives, this homemade soup is sure to warm you up from the inside out. It’s also incredibly versatile—add extra veggies, herbs, or even a handful of cheese for an extra layer of richness!

Ingredients:

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups russet potatoes, peeled and diced into 1-inch cubes
• 4 cups low-sodium chicken or vegetable broth
• 1 1/2 cups whole milk (or half-and-half for a richer soup)
• 1/2 cup heavy cream (optional, for extra creaminess)
• 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese (optional, for serving)
• 1/4 cup chopped green onions or chives (optional, for garnish)
• 4 slices bacon, cooked and crumbled (optional, for garnish)

Instructions:

1. Sauté the Onion and Garlic:
   In a large pot, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
2. Cook the Potatoes:
   Add the diced potatoes to the pot and stir to combine with the onions and garlic. Pour in the chicken or vegetable broth, making sure the potatoes are just covered. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Blend the Soup:
   Once the potatoes are cooked through, use an immersion blender to carefully blend about half of the soup until smooth and creamy, leaving some chunks of potatoes for texture. If you don’t have an immersion blender, you can carefully transfer about half of the soup to a regular blender, blend it until smooth, and then return it to the pot. Alternatively, you can mash the potatoes with a potato masher for a chunkier texture.
4. Add the Dairy and Seasoning:
   Stir in the milk and heavy cream (if using), and bring the soup back to a gentle simmer. Add the dried thyme, salt, and pepper to taste. Let the soup simmer for another 5 minutes, allowing the flavors to meld together. If the soup is too thick, add a bit more milk or broth to reach your desired consistency.
5. Serve:
   Ladle the soup into bowls and top with optional garnishes like shredded cheddar cheese, crumbled bacon, and chopped green onions or chives for extra flavor and texture. Serve with warm crusty bread or crackers on the side for dipping.