Description
A rich and creamy potato soup without bacon, made with russet potatoes, onion, garlic, broth, cream cheese, and half-and-half. Easy, cozy, and perfect for a comforting meal.
Ingredients
Scale
- 3 cups chicken broth
- 1 cup water
- 2 teaspoons chicken soup base
- 5 large russet potatoes, peeled and diced into small bite-sized pieces (about 5 cups)
- 1 cup diced onion
- 1 teaspoon minced garlic
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 ounces cream cheese
- 1/2 cup half-and-half
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper
- 2 teaspoons chopped chives
- Optional for serving: shredded cheddar cheese, extra chives
Instructions
- In a medium pot, combine the chicken broth, water, and chicken soup base. Bring to a boil, then reduce to a simmer. Add the diced potatoes and cook until fork tender, about 10 to 12 minutes.
- Meanwhile, in another pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Season with salt and pepper. Add the garlic and cook for 30 seconds more.
- Sprinkle the flour over the onion mixture and stir well. Cook for 1 to 2 minutes.
- Ladle about 3 cups of the hot broth from the potatoes into the onion mixture, adding it gradually and whisking until smooth.
- Add about 3/4 of the cooked potatoes to the soup base. Use an immersion blender to blend the soup to your desired consistency.
- Stir in the remaining potatoes, cream cheese, and half-and-half. Cook over low heat until the cream cheese is melted and the soup is hot and creamy.
- Taste and adjust the salt and pepper as needed. Serve topped with chives and, if desired, shredded cheese.
Notes
- For a smoother soup, blend more of the potatoes. For a chunkier soup, blend less.
- Russet potatoes give the creamiest texture, but Yukon Gold potatoes can also be used.
- Salt level will vary depending on the broth and soup base you use.
- If the soup gets too thick, stir in a splash of broth or milk before serving.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soups
