Homemade Potato Soup

🥔 Best Homemade Potato Soup

🛒 Ingredients:

6 medium russet or Yukon Gold potatoes, peeled and diced

1 small onion, finely chopped

2 cloves garlic, minced

2 celery stalks, diced (optional)

4 cups (1 liter) chicken or vegetable broth

1 cup whole milk (or half-and-half for creamier soup)

1 cup shredded cheddar cheese (plus extra for topping)

1/2 cup sour cream

4 tablespoons butter

3 tablespoons all-purpose flour

Salt & black pepper to taste

Optional toppings: crumbled bacon, chopped green onions, shredded cheese

🍲 Instructions:

1. Cook Veggies

In a large pot, melt 2 tablespoons butter over medium heat. Sauté the chopped onion, garlic, and celery (if using) until soft and fragrant (about 5 minutes).

2. Add Potatoes & Broth

Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.

3. Make a Roux

In a separate small saucepan, melt the remaining 2 tablespoons butter. Stir in the flour and cook for 1–2 minutes until golden and bubbly (this thickens the soup). Gradually whisk in the milk until smooth and warmed through.

4. Combine and Blend

Pour the milk mixture into the potato pot and stir well. Use a potato masher to mash some of the potatoes directly in the pot (or use an immersion blender for a smoother texture — leave some chunks if you like it rustic).

5. Add Cheese and Sour Cream

Stir in the shredded cheese and sour cream until melted and creamy. Season with salt and black pepper to taste.

6. Serve Hot

Ladle into bowls and top with bacon, cheese, and green onions if desired. Serve with warm bread or crackers.

✅ Tips:

For extra richness, substitute some milk with heavy cream.

Add cooked diced ham or leftover shredded chicken for a protein boost.

Store leftovers in the fridge for up to 4 days — it gets even better the next day!