Creamy Potato Soup

Instructions

Saute aromatics

Melt butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent. Add garlic and stir for 1 minute until fragrant.

Add potatoes and broth

Add diced potatoes and pour in the chicken broth. Bring the pot to a boil then reduce heat to medium-low. Simmer for 20 minutes until potatoes are completely fork-tender.

Mash or blend

Use a potato masher to mash about half the potatoes directly in the pot for a chunky texture. For a smooth soup use an immersion blender to blend fully.

Add dairy and season

Stir in the whole milk and sour cream over low heat. Do not boil after adding dairy or it may curdle. Season with salt and black pepper and stir until smooth.

Serve with toppings

Ladle the soup into bowls and garnish with chopped green onions. Optional toppings include shredded cheddar cheese or crispy bacon bits.

Substitutions

sour cream→plain Greek yogurt or cream cheese for a similar creamy tang

whole milk→heavy cream for a richer soup or unsweetened oat milk for dairy-free

chicken broth→vegetable broth to make the recipe fully vegetarian

Common mistakes

⚠Do not add dairy while the soup is still boiling as it will cause the milk and sour cream to curdle

⚠Do not cut potatoes into large uneven pieces as they will cook at different rates

⚠Do not skip the mashing step as blending entirely can make the starch too thick and gluey

Creamy Potato Soup

Nutrition per serving

Ingredients

main

vegetables

aromatics

fat

liquid

dairy

seasoning

garnish