Easy Potato Soup Recipe
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups milk (whole milk or half & half for extra creaminess)
- 2 Tbsp butter
- 1/2 cup sour cream (optional, for extra richness)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for a hint of warmth)
Optional Toppings
- Shredded cheddar cheese
- Cooked and crumbled bacon
- Chopped green onions
- Extra sour cream
- Crackers or croutons for added crunch
Sauté the Onion & GarlicIn a large pot, melt the butter over medium heat. Add the diced onion and cook until soft (about 3 minutes). Stir in the minced garlic and cook for another 30 seconds until fragrant. Cook the PotatoesAdd the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until the potatoes are fork-tender. Blend for CreaminessUse an immersion blender to blend the soup until smooth (or leave some chunks for texture). If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend until smooth, and return it to the pot. Add Milk & SeasoningsStir in the milk, salt, pepper, and paprika. Let it simmer for another 5 minutes, stirring occasionally. Finish with Sour CreamRemove from heat and stir in the sour cream for extra creaminess. Taste and adjust seasonings as needed. Serve & Enjoy!Ladle the soup into bowls and top with your favorite toppings like shredded cheese, crispy bacon, and green onions.
