Creamy Potato Soup (Pantry Staples)

Imagine a chilly winter evening, the fireplace crackling, and the aroma of slow-cooked potatoes wafting from the kitchen. This Creamy Potato Soup is more than just a meal – it’s a warm hug for your soul. Made with pantry staples and a hint of creaminess, this recipe will transport you to a cozy night in.

When it comes to comforting soups, I always reach for my trusty pantry staples. This Creamy Potato Soup is a perfect example of what can be created with just a few simple ingredients. For a similar take on a classic soup, be sure to see See Related Recipe, which features a rich and velvety broccoli cheddar soup.

Why This Recipe Works

• This recipe employs the technique of mirepoix, a mix of sautéed onions, carrots, and celery, to add depth to the soup.
• The use of pantry staples like chicken broth and heavy cream ensures this recipe is effortless to execute.
• The addition of cheddar cheese provides an extra layer of flavor and creaminess.

Key Ingredients

For the best results, it’s essential to use high-quality ingredients. I recommend using Russet potatoes for their natural sweetness and light, fluffy texture. For the chicken broth, choose a low-sodium option or make your own to avoid excess salt. The heavy cream adds a rich, velvety texture but can be substituted with half-and-half or milk for a lighter version.

When selecting cheese, opt for a high-quality, extra-sharp cheddar for the best flavor. The butter adds a hint of nuttiness, but feel free to use vegetable or coconut oil if you prefer a lighter option.

Recipe Courtesy of Our Kitchen

Creamy Potato Soup (Pantry Staples)

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 large onion, chopped

2 cloves of garlic, minced

2 cups chopped potatoes

1 cup chicken broth

1/2 cup heavy cream

1 tablespoon butter

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup grated cheddar cheese (optional)

Directions

1

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

2

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

3

Add the chopped potatoes, chicken broth, heavy cream, dried thyme, salt, and pepper. Stir to combine.

4

Bring the mixture to a simmer and cook, covered, until the potatoes are tender, about 15-20 minutes.

5

Use an immersion blender to puree the soup until smooth, or allow it to cool and puree in a blender.

Storage & Reheating

Leftover Creamy Potato Soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently over low heat, adding more heavy cream or broth if necessary to achieve the desired consistency.