Description
This Easy Potato Soup recipe is a comforting and creamy classic made with tender white potatoes, chicken broth, and a rich milk-based roux, topped with your choice of shredded cheese, crispy bacon, and fresh scallions. Perfect for a quick, hearty meal that can be made smooth or chunky according to your preference.
Ingredients
Scale
Main Ingredients
- 3 cups Tasteful Selection White Delight Potatoes, diced
- 2 cups chicken broth
- 3 tbsp butter
- 1/2 yellow onion, chopped
- 1/2 tsp minced garlic
- 1/4 cup flour
- 2 cups milk
- Salt and pepper to taste
Toppings (optional)
- Shredded cheese
- Bacon
- Scallions
Instructions
- Cook Potatoes: Place diced potatoes and chicken broth into a large Dutch oven or pot. Bring the mixture to a boil and let it cook until the potatoes are soft, approximately 10 minutes.
- Sauté Aromatics: While potatoes are cooking, melt butter in a separate saucepan over medium heat. Add chopped onions and sauté until they start to soften, then stir in minced garlic and continue cooking for another 1 to 2 minutes until fragrant.
- Create Roux and Add Milk: Whisk the flour into the butter, onion, and garlic mixture to form a roux. Gradually add milk while stirring continuously and cook over medium heat until the mixture thickens.
- Combine and Blend Soup: Add the thickened milk and onion mixture to the cooked potatoes in the pot. For a chunkier soup, you can serve immediately. For a smoother consistency, transfer the soup to a food processor and blend for 20-30 seconds until desired texture is achieved.
- Serve and Garnish: Ladle the soup into bowls and top with optional shredded cheese, bacon, and scallions as desired. Season with salt and pepper to taste.
Notes
- To save time, use pre-cooked bacon and prepared minced garlic instead of fresh.
- You can adjust the soup texture by blending to your preference or leaving it chunky.
- Feel free to substitute milk with a non-dairy alternative if desired, keeping in mind it may slightly alter the flavor and texture.
- For a vegetarian version, substitute chicken broth with vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
