Best Homemade Potato Soup
Ingredients:
4 large russet potatoes, peeled and diced
4 cups chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup shredded cheddar cheese
½ cup cooked bacon, crumbled (optional)
2 green onions, sliced (for garnish)
Salt and pepper, to taste
½ tsp smoked paprika (optional, for extra flavor)
Instructions:
Sauté the Aromatics: In a large pot, melt butter over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
Make the Roux: Sprinkle in the flour, stirring constantly for about a minute until lightly golden.
Simmer the Potatoes: Gradually pour in the broth, stirring well to combine. Add the diced potatoes and bring to a gentle boil. Reduce heat and let simmer for 15-20 minutes, or until potatoes are fork-tender.
Blend for Creaminess: Using an immersion blender, puree a portion of the soup to create a creamy texture while leaving some potato chunks for heartiness. (Alternatively, transfer half of the soup to a blender, then return it to the pot.)
Add Dairy & Cheese: Stir in the milk, heavy cream, and cheddar cheese. Season with salt, pepper, and smoked paprika. Simmer for a few more minutes until heated through.
Garnish & Serve: Ladle into bowls and top with crumbled bacon, green onions, and extra cheese if desired.
