Potato soup is a wonderful comfort food that’s perfect for chilly days or when you need a little culinary hug. It’s creamy, hearty, and incredibly satisfying, making it a must-try for anyone craving something warm and soothing.
Russet potatoes are the star of the show, providing a starchy base that becomes oh-so-creamy when blended. Butter adds a rich flavor and helps sauté the aromatics. A medium onion and garlic cloves infuse the soup with depth and a savory aroma. The chicken or vegetable broth is the liquid backbone, bringing everything together with its savory notes. Heavy cream lends a luxurious texture, making each spoonful smooth and luscious. Finally, salt and pepper are essential for seasoning, and chives brighten the dish with a pop of color and mild onion flavor.
This potato soup pairs beautifully with a crusty baguette or a slice of sourdough bread. A green salad on the side adds a nice fresh contrast to the creamy soup. For a heartier meal, serve it alongside a roast chicken or grilled cheese sandwiches.
Start by grabbing a large pot and set it on medium heat. Melt the butter in the pot, and once it's sizzling, toss in the chopped onion and minced garlic. Sauté them until they’re soft and fragrant — this should take about 5 minutes.
Next, add the cubed potatoes to the pot. Pour in the broth of your choice. Bring this to a boil, which should only take a few minutes. Once boiling, reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender enough to mash with a fork.
Now, it’s time to blend! If you have an immersion blender, go ahead and puree the soup right in the pot until it’s smooth. If not, carefully transfer the soup in batches to a countertop blender. Be sure to vent the lid slightly to let the steam escape to avoid a soup explosion.
Once the soup is velvety and smooth, stir in the heavy cream. Give it a taste and season with salt and pepper to your liking. Serve the soup hot, garnished with a sprinkle of fresh chives.
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