The Best Potato Soup Ever

Creamy, comforting, and bursting with flavor, "The Best Potato Soup Ever" is your go-to recipe for the ultimate hearty meal. This velvety soup combines tender russet potatoes, a rich blend of milk and heavy cream, and savory hints of garlic and thyme for an irresistible base. It’s then elevated with melted cheddar cheese and finished with indulgent toppings like crispy bacon, fresh green onions, and a sprinkle of extra cheese. Whether you blend it silky smooth or leave a few chunks for a rustic touch, this one-pot wonder is easy to prepare in under an hour, making it perfect for cozy weeknight dinners or special gatherings. Serve this soul-warming dish with a crusty baguette for a satisfying experience that will have everyone asking for seconds.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 medium russet potatoes
• 4 tablespoons unsalted butter
• 1 medium (finely diced) onion
• 3 minced garlic cloves
• 0.25 cup all-purpose flour
• 6 cups chicken or vegetable broth
• 2 cups milk
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 1.5 cups (shredded) cheddar cheese
• 6 strips (cooked and crumbled) bacon
• 3 stalks (sliced for garnish) green onions

Directions

Step 1

Peel the russet potatoes and dice them into 1/2-inch cubes. Set aside in a bowl of cold water to prevent browning.

Step 2

In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3

Sprinkle the flour into the pot and stir well to combine, creating a roux. Cook for 1-2 minutes to remove the raw flour taste.

Step 4

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

Step 5

Drain the potatoes and add them to the pot. Cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.

Step 6

Using an immersion blender, blend the soup until smooth, or leave some chunks for texture, depending on your preference. If you don’t have an immersion blender, carefully transfer portions of the soup to a countertop blender, blend, and return to the pot.

Step 7

Stir in the milk, heavy cream, salt, black pepper, and dried thyme. Let the soup simmer for another 5 minutes over low heat.

Step 8

Add the shredded cheddar cheese to the soup, a handful at a time, stirring until completely melted and incorporated.

Step 9

Taste and adjust seasoning as needed. Add more salt or pepper if desired.

Step 10

Ladle the soup into bowls and garnish with crumbled bacon, sliced green onions, and a sprinkle of extra shredded cheese.

Nutrition Facts

Serving size	3671.5 grams (3671.5g)

Amount per serving	% Daily Value*
Calories	3464

Total Fat 191.60g	246%
Saturated Fat 111.10g	556%
Polyunsaturated Fat 0.30g
Cholesterol 549mg	183%
Sodium 9366mg	407%
Total Carbohydrate 322.70g	117%
Dietary Fiber 22.10g	79%
Total Sugars 46.30g
Protein 97.20g	194%

Vitamin D 215IU	1074%
Calcium 1617mg	124%
Iron 15mg	84%
Potassium 7700mg	164%

*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: 50.7%

Protein: 11.4%

Carbs: 37.9%