Creamy & Delicious Potato Soup Recipe

Ingredients

Main Ingredients

• 4 cups (about 1.5 lb) Yukon Gold potatoes, peeled and diced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low‑sodium chicken broth (or vegetable broth for a vegetarian version)
• 1 cup heavy cream

Seasonings & Aromatics

• 2 tablespoons unsalted butter
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Garnish

• 2 tablespoons fresh chives, thinly sliced
• Optional: crumbled crispy bacon or shredded cheddar for extra richness

Instructions

Cooking the Soup

1. Add potatoes & broth. Toss the diced potatoes into the saucepan, then pour in the chicken (or vegetable) broth. Increase the heat to medium‑high and bring the mixture to a gentle boil. Once bubbling, reduce to a simmer and cover for 12‑15 minutes, or until the potatoes are fork‑tender. The simmer allows the starches to release, thickening the soup naturally.
2. Season early. Sprinkle the smoked paprika, salt, and pepper while the potatoes simmer. Early seasoning ensures the flavors penetrate the potatoes, giving the final soup depth rather than a surface‑only taste.
3. Blend to silk. Remove the pot from heat. Using an immersion blender, purée the soup directly in the saucepan until smooth and velvety. If you prefer a slightly textured soup, blend only half and leave the rest chunky. The blending process creates that coveted creamy mouthfeel without the need for added thickeners.
4. Incorporate cream. Return the pot to low heat and slowly stir in the heavy cream. Heat just until the soup is warmed through—do not boil after adding cream, as it can separate. The cream enriches the texture and balances the earthiness of the potatoes.
5. Adjust final seasoning. Taste the soup and add a pinch more salt or pepper if needed. A final drizzle of olive oil can add a glossy finish, while a few extra paprika flakes brighten the color.