Description
This comforting bowl of potato soup is the perfect warm hug on a chilly evening. Made with tender russet potatoes, aromatic onions, and a rich, velvety base, this restaurant-style recipe is simple to prepare yet deeply satisfying. It is a budget-friendly, hearty meal that the whole family will love, and it tastes even better the next day, making it an excellent choice for your weekly meal prep routine.
Ingredients
3 cups chicken broth
1 cup water
2 teaspoons chicken soup base
5 large russet potatoes, peeled and diced
1 cup diced onion
1 teaspoon minced garlic
3 tablespoons butter
2 tablespoons all-purpose flour
4 ounces cream cheese
1/2 cup half-and-half
1 teaspoon sea salt
1/2 teaspoon black pepper
2 teaspoons fresh chives for garnish
Instructions
In a medium pot, combine broth, water, and chicken soup base, bringing to a boil before simmering.
Add potatoes to the boiling liquid and cook for 10 to 12 minutes until fork-tender.
In a separate large pot, melt butter and sauté onions until soft and translucent.
Add garlic, salt, and pepper to the onions, cooking briefly until fragrant.
Sprinkle flour over the onions and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
Slowly whisk in 3 cups of the hot potato cooking liquid to create a smooth base.
Add 75 percent of the cooked potatoes to the pot and pulse with an immersion blender until smooth.
Stir in the cream cheese, half-and-half, and the remaining whole potato chunks.
Heat through until thickened and creamy, then serve garnished with fresh chives.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. Feel free to top with shredded cheddar cheese or Greek yogurt for extra richness.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American