Creamy Potato Soup
A velvety, rich, and deeply comforting potato soup made in one pot. Features Yukon Gold potatoes and a hint of smoky spice for a restaurant-quality finish.
Equipment
- Dutch Oven
- Immersion Blender
- Whisk
- Chef's Knife
- Cutting Board
Ingredients
- 3 Tablespoons butter or butter + olive oil combo
- 1 medium yellow onion chopped
- 3 large garlic cloves minced
- ⅓ cup all-purpose flour
- 2 ½ lbs gold potatoes peeled and diced
- 4 cups chicken broth or vegetable broth for fully vegetarian
- 2 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground pepper
- ¼ –½ teaspoon ancho chili powder
- ½ –1 teaspoon smoked paprika
- ⅔ cup sour cream
- Shredded cheddar cheese chives, extra sour cream (optional toppings)
Instructions
- Heat butter (and/or olive oil) in a large Dutch oven over medium heat.
- Add chopped onion and cook until tender (3–5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle flour over the mixture and stir until smooth.
- Add potatoes, broth, milk, heavy cream, salt, pepper, ancho chili powder, and smoked paprika. Stir well.
- Bring to a boil and cook until potatoes are fork-tender (about 10 minutes).
- Reduce heat to simmer. Blend about half the soup until smooth, then return it to the pot.
- Stir in sour cream.
- Simmer for 15 minutes.
- Serve with cheddar cheese, chives, and extra sour cream if desired.
Notes
- Avoid over-blending the potatoes to prevent a gluey or gummy texture; a few pulses are enough.
- Always stir in the sour cream off the heat or at a very low simmer to ensure the sauce remains silky and doesn't curdle.
- Use Yukon Gold potatoes for the best buttery texture and to ensure the soup has a rich, golden color.