Real Potato Soup

Dive into a bowl of comfort with this hearty and creamy Real Potato Soup, the ultimate recipe for cozy nights and family dinners. Made with simple, wholesome ingredients like tender Russet potatoes, sautéed onions, and fresh garlic, this classic soup delivers rich flavor in every spoonful. A perfectly balanced roux of butter and flour creates its luscious, velvety texture, while a combination of whole milk and heavy cream elevates the richness to new heights. The addition of chicken or vegetable broth ensures a depth of savory goodness, and optional toppings like crispy bacon, shredded cheddar cheese, or fresh green onions take this dish over the top. Ready in just under an hour, this recipe serves up warm bowls of nostalgia, perfect for a satisfying weeknight meal or a comforting lunch.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion
• 3 cloves Garlic
• 3 tablespoons All-purpose flour
• 4 cups Chicken or vegetable broth
• 2 cups Whole milk
• 0.5 cups Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 cup Cheddar cheese (optional, for garnish)
• 2 stalks Green onions (optional, for garnish)
• 4 slices Cooked bacon (optional, for garnish)

Directions

Step 1

Peel and dice the potatoes into small, even chunks. Set aside in a bowl of cold water to prevent browning.

Step 2

Finely chop the yellow onion and mince the garlic cloves.

Step 3

In a large pot, melt the butter over medium heat. Add the onion and cook for 3-4 minutes until softened and translucent.

Step 4

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

Step 5

Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to create a roux.

Step 6

Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Step 7

Drain the diced potatoes and add them to the pot. Cook over medium heat for 15-20 minutes, or until the potatoes are fork-tender.

Step 8

Reduce the heat to low and stir in the milk and heavy cream. Cook for 5-7 minutes without boiling, allowing the mixture to thicken.

Step 9

Using an immersion blender, partially blend the soup directly in the pot. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot. This step helps achieve a creamy texture while leaving some potato chunks.

Step 10

Season the soup with salt and black pepper to taste. Adjust as needed.

Step 11

Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and crumbled bacon if desired.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	2928.7 grams (2928.7g)

Amount per serving	% Daily Value*
Calories	2539

Total Fat 109.00g	140%
Saturated Fat 62.00g	310%
Polyunsaturated Fat 0.50g
Cholesterol 335mg	112%
Sodium 7423mg	323%
Total Carbohydrate 289.80g	105%
Dietary Fiber 21.60g	77%
Total Sugars 43.50g
Protein 96.40g	193%

Vitamin D 239IU	1193%
Calcium 1680mg	129%
Iron 15mg	85%
Potassium 7370mg	157%

*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: 38.8%

Protein: 15.3%

Carbs: 45.9%