Description
This Creamy Potato Soup is the ultimate comfort in a bowl. With buttery gold potatoes, rich cheddar, and a silky blend of garlic and onion, it delivers cozy flavors in every spoonful. Perfect for cold nights or make-ahead lunches, this soup is a family favorite and totally customizable with toppings.
Ingredients
2 pounds gold potatoes
1 medium yellow onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
1 ½ cups shredded cheddar cheese
2 tablespoons butter
1 teaspoon salt
½ teaspoon black pepper
Sour cream, for garnish
Chopped parsley or chives, for garnish
Instructions
1. Melt butter in a large soup pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Add minced garlic and sauté for another 1–2 minutes until fragrant.
3. Add diced gold potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender and return to the pot.
5. Stir in the heavy cream and shredded cheddar. Mix until melted and smooth. Season with salt and pepper to taste.
6. Serve hot, garnished with sour cream and chopped herbs or extra cheese if desired.
Notes
Use Yukon gold potatoes for the creamiest texture—avoid waxy red potatoes if possible.
Don’t skip sautéing the onion and garlic; it’s key to developing depth of flavor.
If using a countertop blender, blend in small batches to avoid hot splashes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 710mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 65mg