📖 Instructions

1. Prep the veggies: Peel and dice 2 pounds of potatoes (I like Yukon Gold for their creamy texture), 1 large onion, and 2 cloves of garlic. Mince the garlic.
2. Sauté the aromatics: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add potatoes and broth: Add the diced potatoes to the pot. Pour in 6 cups of chicken or vegetable broth, ensuring the potatoes are fully submerged. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. For a richer flavor, use homemade broth. Store bought broth is perfectly fine to use if your running low on time or out of broth.
4. Simmer until tender: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
5. Blend for creaminess: Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be sure to vent the lid to prevent pressure buildup! Alternatively, for a chunkier soup, mash some of the potatoes with a potato masher instead of blending.
6. Stir in cream and seasonings: Stir in 1 cup of heavy cream or half-and-half for a lighter option. Add additional salt and pepper to taste. Now's the time to adjust those seasonings so dont be shy.
7. Heat through: Return the pot to low heat and heat through gently, being careful not to boil. This is crucial to get those creamy results.
8. Serve and garnish: Ladle the potato soup into bowls. Garnish with your favorite toppings, such as crispy bacon bits, shredded cheddar cheese, sour cream or Greek yogurt, fresh chives, or a sprinkle of smoked paprika.
9. Enjoy! Serve immediately and enjoy your cozy and creamy homemade potato soup! It’s even better the next day.