Easy Creamy Potato Soup
This Easy Creamy Potato Soup is super comforting and delicious. It’s made using stable ingredients and is full of tender potato chunks. You also have the option of smoothing it out with a blender. Whichever way you prefer I guarantee your going to love it.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 1x
Ingredients
3–4 medium russet potatoes
3 tablespoons butter
½ large onion, finely chopped
3 cloves garlic, minced
3 tablespoons all purpose flour
907 ml / 32 oz chicken stock
480 ml / 2 cups whole milk
1 teaspoon fine sea salt
¼ teaspoon ground pepper
Garnish:
Freshly chopped chives, optional
Instructions
Peel and dice the potatoes. Place in a bowl of water.
Melt the butter in a large pot or dutch oven over medium high heat. Add the onion and cook for 3-5 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for additional 1 minute, stirring constantly. Then stir in the chicken stock, milk and drained potatoes. Season with salt and pepper.
Bring the soup to a simmer then reduce the heat to medium low and let it simmer for 30-45 minutes until the potatoes are tender. The soup will thicken as it simmers. If needed, you can add more liquid (chicken stock or milk) to reach your desired consistency.
Serve warm and garnish with freshly chopped chives.
Store the soup in an airtight container in the refrigerator for up to 3-4 days. To Reheat: Place in a saucepan and cook until heated through. If needed you can thin out the soup with any liquid (chicken stock, milk or water) to reach your desired consistency.
Notes
If you prefer a less chunky potato soup, you can use an immersion blender to smooth out your soup. If it gets too thick, just add more milk or chicken stock until it reaches the consistency you like.
Find it online: https://www.alainga.com/easy-creamy-potato-soup/