Creamy Baked Potato Soup
A cozy one-pot family favorite that combines tender potatoes, creamy broth, and aromatic herbs for a comforting meal.
Equipment
- Large Pot
- Potato Masher
- Knife
- Cutting Board
Ingredients
Ingredients
- 4 large Russet Potatoes Peeled and diced.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 4 cups Vegetable Broth High-quality broth recommended.
- 1 cup Heavy Cream Fresh cream for best flavor.
- 2 tablespoons Unsalted Butter
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Pepper Adjust to taste.
- 1 handful Chives Finely chopped for garnish.
Instructions
- Peel and dice the russet potatoes into small, even pieces. Chop the onion finely and mince the garlic.
- In a large pot, melt the butter over medium heat. Allow it to foam slightly.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Incorporate the diced potatoes and stir well to coat them with the onion and garlic mixture.
- Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring to a gentle boil, then reduce heat to low and cover. Simmer for about 20 minutes or until fork-tender.
- Use a potato masher to mash the potatoes slightly in the pot for a creamy texture.
- Stir in the heavy cream and mix well.
- Season with salt and pepper, adjusting to taste.
- Let the soup simmer for another 5-10 minutes on low heat, stirring occasionally.
- Ladle the soup into bowls and garnish with chopped chives.
Notes
For variations, consider adding smoked paprika, vegetables, or cheese. Serve with crusty bread or a salad.