Creamy Potato Soup
This Creamy Potato Soup is a comforting, one-pot dinner made with simple pantry ingredients. Rich, smooth, and family-friendly, it’s perfect for chilly nights, easy weeknight meals, and make-ahead leftovers.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion finely diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken or vegetable broth low sodium
- 2 pounds russet potatoes peeled and cubed
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1½ cups milk or half-and-half
Instructions
- Heat olive oil and butter in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 4–5 minutes, until soft and translucent.
- Stir in garlic and cook for 30 seconds, just until fragrant.
- Sprinkle in flour and stir constantly for 1 minute to remove raw flour taste.
- Slowly pour in broth while stirring to prevent lumps.
- Add potatoes, salt, and black pepper. Bring to a gentle boil.
- Reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
- Use an immersion blender to blend part of the soup to your desired texture.
- Stir in milk or half-and-half and warm gently for 5 minutes.
- Taste and adjust seasoning. Let rest briefly before serving.
Notes
- Do not over-blend or the soup may become gummy.
- For thicker soup, blend more potatoes; for thinner soup, add extra broth or milk.
- This soup tastes even better the next day as flavors develop.