- Prep the Vegetables: Peel and dice the potatoes, chop the onion, mince the garlic, and dice the carrots and celery. Make sure all vegetables are of similar size for even cooking.
Step 2: Sauté the Aromatics
- Melt the Butter: In a large pot or Dutch oven, melt the butter over medium heat.
- Cook the Onions: Add the chopped onions and sauté for about 3-4 minutes until translucent.
- Add Garlic and Vegetables: Stir in the minced garlic, diced carrots, and celery. Cook for an additional 3-4 minutes until the vegetables start to soften.
Step 3: Add the Broth and Potatoes
- Incorporate the Broth: Pour in the chicken or vegetable broth, and stir to combine.
- Add the Potatoes: Add the diced potatoes, thyme, smoked paprika (if using), and season with salt and pepper. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes or until the potatoes are tender.
Step 4: Blend the Soup
- Blend to Desired Consistency: Once the potatoes are tender, use an immersion blender to puree the soup until it reaches your desired consistency. You can leave some chunks for texture or blend it completely smooth.
- Alternative: If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the soup to the pot after blending.
Step 5: Add Cream and Seasoning
- Stir in the Cream: Add the heavy cream or half-and-half to the blended soup, stirring until well combined.
- Adjust Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or thyme if needed. Heat through for another 5 minutes.
Step 6: Serving
- Ladle the Soup: Serve the potato soup hot in bowls.
- Garnish: Top each bowl with chopped chives or green onions, shredded cheese, crispy bacon bits, and a dollop of sour cream if desired.
Final Notes: Tips and Variations
- Add Extra Flavor: For more depth, consider adding sautéed leeks or a splash of white wine when cooking the onions.
- Vegetable Variations: Feel free to add other vegetables like corn, peas, or even kale for added nutrition.
- Make Ahead: This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Just remember to leave out the cream if you plan to freeze it; you can add it when reheating.
Conclusion:
This Best Homemade Potato Soup is sure to become a family favorite, combining creamy texture and rich flavor in a bowl of pure comfort. Perfect for any occasion, this soup is easy to make and delightful to eat. With each bite, you’ll experience warmth and satisfaction that will keep you coming back for more. Enjoy the cozy goodness of this timeless classic!