Potato Soup
from kristineskitchenblog.com
Quick to make with simple ingredients, this potato soup recipe is sure to become a family favorite! It's best served with lots of toppings - try it with shredded cheddar, green onions and bacon.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Servings: 6 servings
Calories: 276kcal
- 2 tablespoons unsalted butter
- 1 cup chopped sweet yellow onion
- 3 cloves garlic minced
- 3 ½ cups low sodium vegetable broth or chicken broth, plus up to ½ cup more as needed if soup is too thick
- 2 ½ pounds gold potatoes, such as Yukon gold or russet potatoes, peeled and cut into 1-inch pieces
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 cup shredded sharp cheddar cheese*
- Optional, for serving: crumbled cooked bacon, chopped green onions, shredded cheddar cheese, sour cream or plain Greek yogurt, as desired
Heat the butter in a large pot, such as a Dutch oven, over medium heat until melted. Add the onion and cook, stirring often, until softened, about 4 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Stir in the broth, potatoes, thyme, salt and pepper.
Bring the soup to a boil and then reduce the heat to a low simmer. Cover the pot and simmer, stirring occasionally, until the potatoes are tender when pierced with a fork, 15-20 minutes. Remove the pot from the heat.
If you used fresh thyme, remove the thyme stems and discard. Puree the soup using an immersion blender or by transferring it in batches to a countertop blender. You can puree it until fully smooth, or leave some chunks of potatoes, depending on your preference. For the creamiest soup, puree until completely smooth.
Stir in the shredded cheddar cheese. Serve soup with toppings as desired.
- I recommend buying a block of cheese and shredding it yourself. The pre-shredded cheese that you buy at the grocery store is often coated in an anti-caking agent and thus doesn't melt as smoothly.
- Leftover soup may be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, stir in a little extra broth as needed since this soup tends to thicken up over time.
Calories: 276kcal | Carbohydrates: 38g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 879mg | Potassium: 860mg | Fiber: 5g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 40mg | Calcium: 168mg | Iron: 2mg
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