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Creamy Potato Soup Recipe

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When used in this thick, satisfying soup, the ordinary potato never tasted so good.
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Original Servings: 6
Servings:
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Ingredients
  • 2 tablespoons unsalted butter
  • 2 medum onions, chopped - 2 cups
  • salt and pepper to taste
  • 3 large cloves garlic, sliced
  • 2 pounds russett potatoes, peeled, cut into 3/4 inch chunks
  • 4 cups homemade or canned chicken broth
  • 2 bay leaves
  • 1 cup whole milk
  • 1/2 cup light or heavy cream
  • paprika for garnish if desired
Directions
PREP
20 mins
COOK
30 mins
READY IN
50 mins
  • Melt butter in large sauce pan over medium heat.
  • Add onion, season with salt and pepper, cook gently, stirring occasionally for 8-10 minutes.
  • Add garlic and cook for 2 minutes.
  • Add potatoes, stir, pour in the broth and add bay leaves.
  • Bring to simmer, partially cover, reduce heat to medium low and simmer gently until the potatoes are tender. Approximately 25-30 minutes.
  • Discard bay leaves.
  • Pureé soup in a blender in batches. Fill blender 2/3 full and vent the lid to let the steam escape. If you want a chunkier soup, only pureé half of the soup.
  • Return soup to the pot.
  • Add milk and cream and heat through.
  • Season with salt and pepper to taste and paprika if desired.
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