Servings: 4 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 4 cups Russet potatoes, peeled and chopped Can also use Yukon Gold potatoes.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter For sautéing.
- ¼ cup flour To create a roux.
- 4 cups chicken or vegetable broth For flavor depth.
- 1 cup milk or cream Choose based on desired richness.
- Salt and pepper to taste
- 1 teaspoon optional herbs (thyme, rosemary, bay leaves) To enhance taste.
Toppings
- Cheese, chives, bacon bits, sour cream Add for extra flavor and presentation.
Instructions
Preparation
- Gather your ingredients.
- Peel and chop the potatoes into small pieces.
Cooking
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until soft and fragrant.
- Sprinkle flour over the onions and garlic. Stir continuously for about a minute to cook the flour.
- Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a boil.
- Once boiling, add the chopped potatoes. Reduce heat, cover the pot, and simmer until the potatoes are tender, about 15 to 20 minutes.
- Use an immersion blender to purée the soup for a smooth texture. Alternatively, carefully transfer the soup to a blender in batches.
- Stir in your milk or cream until fully blended with the soup.
- Add salt, pepper, and any optional herbs to taste. Adjust seasonings as necessary.
- Ladle the soup into bowls and add your desired toppings.
Notes
For a creamier soup, mix milk and heavy cream. Adding extra vegetables like carrots or celery enhances nutrition. For a spicy kick, try crushed red pepper flakes. Use flavored broth for elevated taste.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Sodium: 800mg | Fiber: 4g | Sugar: 2g
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