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Potato Soup - Mike's Favorite

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You don’t need insane amounts of cream to make an insanely creamy, delicious potato soup. Nor do you need a ton of time. This soup is ready to go in about 30 minutes or so, and also makes fantastic leftovers.

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • 6 tablespoons butter
  • 2 cups onion, diced
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock
  • 4 cups milk, warmed
  • 3 pounds potatoes, diced (I recommend Yukon gold potatoes)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup plain Greek yogurt or sour cream
  • 2 teaspoons Kosher salt, or more to taste
  • 1 teaspoon, black pepper, freshly-cracked
  • Optional toppings: thinly-sliced green onions or chives, shredded cheese, bacon, sour cream

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from gimmesomeoven.com

Preparation

Step 1

Melt butter in a large stockpot over medium-high heat.

Add onion and saute for 5 minutes, stirring occasionally, until soft. Sprinkle the flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk, potatoes. Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. The smaller you dice your potatoes, the faster they will cook.

When the potatoes are soft, stir in the cheddar cheese and Greek yogurt or sour cream, salt and pepper. Taste and see if it needs more salt or pepper or cheese.

Serve warm, garnished with desired toppings.

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