There’s a moment, right as the onions and garlic begin to soften in the butter, when my entire kitchen fills with an aroma that feels like a hug. It’s the promise of something simple, comforting, and deeply satisfying. That’s the exact moment I fell in love with this homemade potato soup. I was craving that creamy, dreamy texture you get at a good restaurant, but I wanted the soul and heart that only comes from making it myself. This recipe is the beautiful, delicious result of that craving. It’s more than just food; it’s a bowl of warmth that slows down the clock and soothes a long day, and I can’t wait to share exactly how I make it with you.
Why You’ll Love This Recipe
You will love this recipe because it delivers that rich, creamy potato soup flavor you’re dreaming of with surprisingly little effort. It’s forgiving for a weeknight but impressive enough for company. From my experience, it’s the kind of meal that makes everyone at the table quiet for a moment after the first spoonful, and honestly, that’s the best compliment a home cook can get. It’s your secret weapon for chilly evenings, and it comes together with ingredients you probably already have waiting in your pantry.
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded (plus more for garnish)
- Salt and freshly ground black pepper, to taste
- Optional for garnish: chopped chives, crispy bacon bits, sour cream
I know it’s tempting to just grab any potato, but trust me on the russets. Their high starch content is the key to that perfect, naturally thick and creamy base. I’ve tried it with waxy potatoes like red potatoes, and the soup was much thinner and less cohesive. For the cheese, please take the extra minute to shred it yourself from a block. Pre-shredded cheese has anti-caking agents that can make your soup grainy instead of luxuriously smooth. And for the love of a deep flavor, don’t use water instead of broth. The broth is the foundation of your entire soup.(See the next page below to continue…)