Best Creamy Potato Soup

5 from 3 ratings

from kristineskitchenblog.com

This Potato Soup is rich, creamy and flavorful. It's made with simple ingredients and perfect for a family dinner.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 317kcal

2 tablespoons unsalted butter
1 cup finely chopped onion
2 large carrots chopped into ¼-inch pieces
3 cloves garlic minced
2 tablespoons flour
2 teaspoons Italian seasoning
1 teaspoon paprika
¼ teaspoon cayenne pepper optional, for spicy soup
½ teaspoon salt
¼ teaspoon pepper
1 cup milk whole preferred
2 pounds Yukon gold or other gold potatoes cut into ½-inch pieces (peeled or unpeeled is fine)
2 14.5 ounce cans low sodium chicken or vegetable broth 3 ½ cups total
optional toppings: homemade garlic herb croutons cooked crumbled bacon, shredded cheddar cheese, green onions, sour cream or plain Greek yogurt

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and carrots and cook, stirring often, until softened, about 4-5 minutes.
Add the garlic, flour, Italian seasoning, paprika, cayenne (if using), salt and pepper. Cook, stirring, for 1 minute.
Stir in the milk.
Add the potatoes and broth. Stir to combine.
Bring to a simmer and then reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are tender when pierced with a fork, 15-20 minutes.
Partially puree the soup. This can be done with an immersion blender or by transferring half of the soup to a countertop blender.
Serve warm with toppings as desired.

Nutrition information is only an estimate.