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Creamy Potato Soup

Creamy potato soup is made in a 5-quart Dutch oven with russet potatoes, broth, milk, and cream. Mashing about one-third of the potatoes gives the soup a thick texture while leaving plenty of tender chunks.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cups whole milk
  • 0.5 cup heavy cream

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the broth until smooth.
  6. Add the potatoes, salt, and pepper, then bring to a boil.
  7. Reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are very tender.
  8. Use a potato masher to crush about one-third of the potatoes against the side of the pot, leaving some chunks.
  9. Stir in the milk and cream.
  10. Heat gently for 3 to 5 minutes, until steaming; do not let the soup boil.

Notes

For a thicker soup, mash about one-third of the potatoes and leave the rest chunky. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes and dairy may change texture. For a dairy-free swap, use unsweetened plant-based milk and cream and a dairy-free butter alternative.