Creamy Potato Soup
Nothing satisfies the soul like a warm, hearty soup on a cold winter day. Our creamy potato soup is the perfect solution for those cold winter blues.
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This recipe tastes even better when you make it a day in advance. Whip up the soup then let it sit in the fridge overnight while everything in the pot soaks up the flavor. Then heat and serve the next day with your favorite toppers! Fresh cracked pepper, shredded cheese, chives and bacon bits are all delicious ways to garnish your bowl of soup.
A helpful tip from our test kitchen—be sure to blend with caution when making this recipe. You’ll want to let the soup cool off a bit and then pour the warm ingredients carefully into the blender, about a third of the way full, then purée the mixture until you achieve a smooth consistency. If you prefer chunky soup, pulse the liquid instead in short increments rather than using the purée setting. Pour the blended soup back into the original pot when you warm it up.
This is one instance where having an immersion blender is super helpful. You can simply blend right in the pot, and you don’t have the let the soup cool down and then warm it up again.
Want to serve this dish with an extra-rustic appeal? Have plenty of crusty bread on the table to sop up the liquid—or even better, serve the soup inside a bread bowl!
Serve this soup recipe in a fancy homemade bread bowl!
Creamy Potato Soup Recipe
- 4 Tbsp unsalted butter
- 1/2 yellow onion, diced (about ½ cup)
- 1 clove garlic, minced
- 2 lbs Russet potatoes, cut into ½” cubes (about 3 medium)
- 32 oz carton chicken broth
- 1 tsp chicken bouillon, or kosher salt
- 8 oz package cream cheese, cut into cubes
- 1 Tbsp dill, chopped
- Melt butter in a large saucepan over medium heat. Add onion and garlic and cook for about 3 minutes until the onion is soft and translucent. You just want the onion to soften, not brown. If the butter or the onions start to take on any brown color, reduce the heat.
- After the onions are translucent and soft, add cubed potatoes, chicken broth and bouillon or salt and bring the mixture to a boil.
- Once the soup begins to boil, turn the heat down to low and simmer for 20−25 minutes or until the potatoes are very soft.
- Add cream cheese and stir to begin to melt it. Carefully ladle the soup, in small batches, into a blender and purée. Or puree it directly in the pot using an immersion blender.
- Transfer the soup back into the pot and stir in the chopped dill. Keep warm over low heat until ready to serve.
- Serve while it is hot and steamy.
The photo you provided of the soup, shows chunks of potato which would not be there if one pureed it with a blender.