Description
This creamy potato soup is rich, velvety, and deeply comforting, made with Yukon gold potatoes, milk, cream, and warm spices for balanced flavor.
Ingredients
3 tablespoons butter
1 medium yellow onion, finely chopped
3 large garlic cloves, minced
1/3 cup all-purpose flour
2½ pounds Yukon gold potatoes, peeled and diced
4 cups chicken broth
2 cups whole milk
2/3 cup heavy cream
1½ teaspoons salt
1 teaspoon ground black pepper
1/4–1/2 teaspoon ancho chili powder
2/3 cup sour cream
1/2 teaspoon smoked paprika
Shredded cheddar cheese, chopped chives, extra sour cream (optional toppings)
Instructions
1. Melt butter in a large Dutch oven over medium heat.
2. Add chopped onion and cook until soft and translucent.
3. Stir in garlic and cook until fragrant.
4. Whisk in flour and cook for 1 minute.
5. Add potatoes, broth, milk, cream, salt, pepper, smoked paprika, and ancho chili powder.
6. Bring to a gentle boil, then reduce heat and cook until potatoes are tender.
7. Blend half of the soup until smooth and return to pot.
8. Stir in sour cream and simmer 10–15 minutes.
9. Serve hot with optional toppings.
Notes
For a vegetarian version, substitute vegetable broth.
Adjust salt to taste.
Blend carefully when hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American