This ultra-creamy potato soup is a hearty, old-fashioned comfort food. A delicious combination of crispy stock, rich cream, and sharp cheese. Warm yourself up on a chilly day with a bowl of this deliciously tasty soup!
This extremely flavourful soup will leave you with a mouthful of veggies. The soup can be served both thick and blended (whatever you like). Both are delicious and are made the same way except for the last step. To thicken the soup, puree or mash about half of the potatoes with a potato masher or immersion blender. In the end, Load your soup with your favourite toppings for the ultimate taste.
Table of Contents
Ingredients to Gather For Creamy Potato Soup
- 3 tbsp olive oil
- 2 cups onion
- 1 cup chopped carrot
- 1 tbsp minced garlic
- 1 teaspoon fresh rosemary
- 1/4 teaspoon crushed red pepper flakes
- 3 tbsp all-purpose flour
- 4 cups stock or broth
- 4 cups chopped potatoes
- 1 bay leaf
- salt and fresh ground black pepper
- 1/4 cup cream
- 1 cup shredded cheese
For serving
- chopped parsley
- chives or scallions
- sour cream
- crumbled cooked bacon
- hot sauce
Directions to make:
- In a medium-sized Melt the butter in a large, heavy-bottomed pot (such as a Dutch oven) over medium heat. Stir in the celery, carrots, and onions after the butter has melted. Cook for 5 to 6 minutes, stirring periodically until they start to soften.
- Stirring the contents of the saucepan while you heat for 30 seconds, add the garlic, rosemary, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread the flour over the veggies and stir-fry for approximately a minute, or until it turns a medium golden colour. It will have a toasted, caramelised butter-like aroma.
- Make sure that there are no lumps of flour, and whisk together 2 cups of the stock.
- Add the remaining stock and stir to combine. The soup should be heated up, brought to a boil, and then simmered.
- Cook the potatoes with the bay leaf after adding them for about 20 minutes while slightly covered.
- Add the cream and cheese after lowering the heat and removing the bay leaf.
- After checking the seasoning, add additional salt and pepper as necessary. Serve with fresh herbs on top or, for a thick and blended soup, mash or mix roughly half the potatoes in the soup using an immersion blender.
Tips and Notes!
- Instead of using flour, add a spoonful of cornflour to the cream (or milk) and whisk it into the soup to make it gluten-free (the cornflour acts as a thickener). Alternately, mix roughly half of the soup to thicken it and omit the flour and cornflour.
- I usually start with a small amount of salt and then add more if required, but you will need different amounts of salt depending on the type/brand of broth you use in your soup.
- If you want it fully creamy then you can puree it all, remember to do it in batches, about a cup of soup at a time. I usually like my soup with chunks of potato in it and prefer to make a puree of just half of it.
Nutrition Information:
- Calories: 521kcal
- Carbohydrates: 47g
- Protein: 12g
- Fat: 32g
- Saturated Fat: 17g
- Cholesterol: 87mg
- Sodium: 1326mg
- Potassium: 1176mg
- Sugar: 7g
- Calcium: 182mg
- Iron: 2mg
To sum up:
Nothing is more enjoyable than cuddling up with a mug of creamy potato soup on a chilly winter night. Or day! This extremely tasty potato soup will be definitely there on your menu for the day or for weekends.
Please feel free to comment if you have any queries regarding the recipe or would want to offer your own take on Creamy Potato Soup. Don’t forget to tell your family and friends about it; I’m sure they’ll like it as well.
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