There’s nothing quite like a bowl of homemade potato soup to warm you up on a chilly day. This traditional recipe is a comforting classic, rich in flavor and simple enough for any home cook to make. With a few pantry staples and a bit of time, you’ll have a hearty dish that’s perfect for any occasion.
Let’s break down what each ingredient brings to the table. Butter is the base for our roux, adding richness and flavor. Onion and garlic form a savory foundation with their aromatic qualities. The flour thickens the soup, giving it that classic creamy texture. Chicken broth provides depth and body, balancing the flavors. Potatoes are the star of the show — they soak up the broth and provide a hearty bite. Salt, pepper, and thyme season the soup perfectly, while milk adds a creamy finish. Finally, cheddar cheese offers a sharp, cheesy note, and parsley freshens things up at the end.
This potato soup is lovely topped with crispy croutons or a dollop of sour cream. Pair it with a simple green salad or a crusty loaf of bread to round out the meal. For a little extra indulgence, sprinkle some extra cheddar on top and let it melt just before serving.
Start by melting the butter in a large pot over medium heat. Once melted, toss in the chopped onion and garlic. Stir them around until the onion turns translucent, which should take about five minutes. You’re aiming for soft, not browned.
Next, sprinkle the flour over the softened onions and garlic. Stir it all together and let it cook for another minute. This step forms a roux, which will thicken your soup beautifully.
Now, slowly pour in the chicken broth, stirring continuously to prevent any lumps. Take your time here — patience pays off with a smooth soup.
Add the diced potatoes to the pot, followed by salt, pepper, and thyme. Raise the heat a bit to bring the mixture to a boil, then reduce to a simmer.
Cover the pot and let it simmer for about 20 minutes. This is where the magic happens as the potatoes become tender and flavorful.
Once the potatoes are cooked, use a potato masher to mash some of them directly in the pot. This will give your soup a thicker, more rustic texture.
Pour in the milk and gently stir, ensuring the soup is heated through without boiling, which can cause the milk to curdle.
Remove the pot from heat and add the shredded cheddar cheese. Stir until the cheese melts completely into the soup.
Serve your soup hot, and don’t forget to sprinkle some fresh parsley over each bowl for a pop of color and freshness.
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