Description
This Creamy Potato Soup recipe is a comforting and hearty dish perfect for any season. Made with Yukon Gold potatoes, fresh vegetables, and a blend of herbs, this soup is rich, velvety, and packed with flavor. Topped with cheddar cheese, chives, and sour cream, it's a perfect meal for family dinners or cozy nights at home.
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 celery rib, chopped
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
Vegetables and Seasonings
- 2 pounds Yukon Gold potatoes or yellow potatoes, chopped
- 1 medium carrot, chopped
- 3 garlic cloves, grated
- 3 fresh thyme sprigs, bundled
- 2 teaspoons sea salt
- ¼ teaspoon smoked paprika
- Freshly ground black pepper, to taste
Finishing Touches
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice (optional)
- Chopped fresh chives or green onions, for garnish
- Grated cheddar cheese, for garnish
- Sour cream, for serving
Instructions
- Prepare the base: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook, stirring occasionally, for 5 to 8 minutes, until softened. Stir in the flour and cook for 1 to 2 minutes until lightly golden. Gradually pour in the vegetable broth while stirring to prevent lumps.
- Cook the vegetables: Add the chopped potatoes, carrot, grated garlic, bundled thyme sprigs, sea salt, smoked paprika, and freshly ground black pepper to the pot. Bring to a simmer and let cook for 25 to 30 minutes, or until the potatoes are tender when pierced with a fork.
- Blend the soup: Remove the thyme bundle. Using an immersion blender, blend the soup until mostly smooth but still chunky. If the soup is too thick for blending, add water ¼ cup at a time until desired consistency is achieved. Alternatively, allow the soup to cool slightly, blend half in a countertop blender until smooth, then combine back with the chunky half in the pot.
- Add cream and simmer: Stir in the heavy cream gently and allow the soup to simmer for an additional 5 minutes over low heat. Remove from heat and stir in lemon juice if using to brighten the flavors.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with chopped chives or green onions, grated cheddar cheese, and a dollop of sour cream as desired.
Notes
- You can substitute Yukon Gold potatoes with Russet potatoes, though the soup may be slightly less creamy.
- Adding the fresh lemon juice at the end is optional but adds a nice brightness to the creamy soup.
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- Use an immersion blender for easier blending directly in the pot; otherwise, use a high-speed blender with caution when handling hot liquids.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
