Ingredients
Scale
- 4 large Russet potatoes, peeled and diced
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- Optional toppings: cooked bacon, shredded cheddar, chopped green onions
Instructions
- Melt butter in a large pot over medium heat. Add onions and cook until translucent.
- Stir in garlic, cook for 1 minute.
- Sprinkle flour over onions and garlic; stir constantly for 2 minutes to form a roux.
- Slowly add broth, stirring to avoid lumps. Add diced potatoes.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
- Use an immersion blender to partially blend soup, leaving some chunks.
- Stir in milk and cream, simmer uncovered for 5–10 minutes until thickened.
- Season with salt and pepper. Serve hot with desired toppings.
Notes
- For a dairy-free version, substitute butter with olive oil, milk and cream with coconut or almond milk. Adjust seasoning accordingly. Partial blending controls texture—blend less for chunkier, more for creamier. Use homemade broth for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove-top
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg