Potato Soup
This creamy potato soup is the perfect answer to cold days or hectic evenings when you want something warm and filling without much fuss. Made with everyday ingredients like diced potatoes, onions, and broth, it comes together quickly and doesn't require any fancy steps. You can blend the soup until velvety smooth or leave a few chunks for added texture. Top it off with shredded cheese, green onions, bacon, or sour cream to customize each bowl. It's a cozy, family-friendly option that's as comforting as it is affordable.
Ingredients
- 2 tablespoons unsalted butter
- 1 cup chopped sweet yellow onion
- 3 cloves garlic minced
- 3 ½ cups low sodium vegetable broth or chicken broth plus up to ½ cup more as needed if soup is too thick
- 2 ½ pounds gold potatoes such as Yukon gold or russet potatoes, peeled and cut into 1-inch pieces
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 cup shredded sharp cheddar cheese*
- Optional for serving: crumbled cooked bacon, chopped green onions, shredded cheddar cheese, sour cream or plain Greek yogurt, as desired
Instructions
- Melt the butter in a large pot like a Dutch oven set over medium heat. Once the butter has fully melted and begins to bubble slightly, add the chopped onion. Cook the onion for about 4 minutes, stirring frequently, until it becomes soft and translucent, which helps build a flavorful base for the soup.
- Add the minced garlic to the pot and cook for about 30 seconds, stirring constantly to avoid burning. This short cooking time allows the garlic to release its aroma and deepen the flavor of the soup.
- Pour in the broth and add the diced potatoes, fresh thyme, salt, and black pepper. Stir everything together to combine. Bring the mixture to a boil, then lower the heat so the soup simmers gently. Cover the pot with a lid and let it cook for 15 to 20 minutes, checking occasionally and stirring to prevent sticking. The soup is ready for blending when the potatoes are fork-tender.
- Once the potatoes are cooked through, take the pot off the heat. If you're using fresh thyme, be sure to remove and discard the stems. Use an immersion blender to puree the soup directly in the pot, or carefully transfer it in batches to a blender. You can blend until completely smooth for a creamy texture or leave some potato chunks for a more rustic feel.
- Stir in the shredded cheddar cheese until it melts into the hot soup, creating a rich, creamy consistency. Serve the soup hot, with your favorite toppings like extra cheese, green onions, or crispy bacon bits.
Notes
For the best flavor and texture, it's a good idea to buy a block of cheese and grate it yourself at home. Pre-shredded cheese from the store is often coated with anti-caking agents to prevent clumping, but those additives can interfere with melting and result in a less creamy soup. Freshly shredded cheese melts more evenly and blends smoothly into the dish.
If you have any leftovers, store the soup in an airtight container in the refrigerator. It will keep well for 3 to 4 days. When you're ready to enjoy it again, gently reheat the soup on the stove or in the microwave. Since the soup may thicken as it sits, you can add a splash of broth while reheating to bring it back to the desired consistency. Stir well and heat until warmed through.
If you have any leftovers, store the soup in an airtight container in the refrigerator. It will keep well for 3 to 4 days. When you're ready to enjoy it again, gently reheat the soup on the stove or in the microwave. Since the soup may thicken as it sits, you can add a splash of broth while reheating to bring it back to the desired consistency. Stir well and heat until warmed through.