Easy Creamy Brothy Potato Soup

Cozy up with a bowl of Easy Creamy Brothy Potato Soup, the ultimate comfort food that balances richness and lightness in every spoonful. This one-pot wonder combines tender russet potatoes, sweet sautéed aromatics, and a herby broth kissed with a splash of whole milk or half-and-half for a velvety finish. Perfect for busy weeknights, this quick and simple recipe comes together in just under an hour, delivering a hearty, flavorful dish with minimal effort. Keep it rustic with chunks of potato or blend it partially for a luxurious, creamy texture. Topped with fresh parsley, shredded cheddar, or crispy bacon bits, and served alongside crusty bread, this soup is a testament to how wholesome, homemade meals can be both easy and irresistibly delicious.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium-sized yellow onion, diced
• 2 medium-sized carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 4 medium-sized russet potatoes, peeled and cubed
• 6 cups low-sodium chicken or vegetable broth
• 1 cup whole milk or half-and-half
• 3 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• 0.5 cup shredded cheddar cheese (optional, for topping)
• 0.25 cup crisp bacon bits (optional, for topping)

Directions

Step 1

Heat the butter and olive oil in a large pot over medium heat until the butter is melted and foamy.

Step 2

Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring frequently, until softened and slightly golden.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the cubed potatoes, broth, fresh thyme sprigs, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 20 minutes, or until the potatoes are tender when pierced with a fork.

Step 5

Remove the thyme sprigs and bay leaf from the soup. If you prefer a creamier texture, use an immersion blender to partially blend some of the soup, leaving chunks of potato for a brothy and textured finish.

Step 6

Stir in the milk or half-and-half. Simmer the soup for another 5 minutes, but do not allow it to boil after adding dairy.

Step 7

Season the soup with salt and black pepper, tasting and adjusting as needed.

Step 8

Ladle the soup into bowls and garnish with chopped parsley, shredded cheddar cheese, or crisp bacon bits, if desired.

Step 9

Serve warm with crusty bread or crackers on the side for a hearty, satisfying meal.

Nutrition Facts

Serving size	3201.9 grams (3201.9g)

Amount per serving	% Daily Value*
Calories	1957

Total Fat 93.70g	120%
Saturated Fat 41.80g	209%
Polyunsaturated Fat 1.30g
Cholesterol 188mg	63%
Sodium 4839mg	210%
Total Carbohydrate 225.30g	82%
Dietary Fiber 21.90g	78%
Total Sugars 31.60g
Protein 69.30g	139%

Vitamin D 136IU	680%
Calcium 1018mg	78%
Iron 11mg	60%
Potassium 5900mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 13.7%

Carbs: 44.6%