Description
This easy potato soup recipe is creamy and comforting, perfect for a quick weeknight dinner. Made with diced potatoes, chicken broth, sautéed onions, garlic, and a creamy milk and flour base, it can be served chunky or smooth. Top it with shredded cheese, bacon, and scallions for extra flavor.
Ingredients
Scale
Soup Base
- 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 in a large Dutch oven or pot and bring to a boil. Cook until potatoes are soft, about 10 minutes.
- Sauté Onions and Garlic: While potatoes are cooking, melt butter in a saucepan over medium heat. Add chopped onions and sauté until they begin to soften. Stir in minced garlic and cook for an additional 1-2 minutes.
- Add Flour: Whisk the flour into the butter, onion, and garlic mixture thoroughly to create a roux.
- Add Milk: Slowly add 2 cups of milk to the roux mixture, cooking over medium heat and stirring regularly until the mixture thickens.
- Combine Mixtures: Once the milk mixture thickens, add it to the cooked potatoes along with the cooking broth (do not drain the broth).
- Blend Soup (Optional): For a smoother consistency, transfer soup to a food processor and blend for 20-30 seconds to break down the potatoes slightly. Alternatively, serve chunky if preferred.
- Serve: Ladle the soup into bowls and garnish with shredded cheese, bacon, and scallions as desired. Season with salt and pepper to taste.
Notes
- Use pre-cooked bacon and prepared garlic to save time.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon toppings.
- Adjust thickness by varying the amount of milk or flour.
