Name: Bay City Creamy Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 5 (6 ounce) Russet potatoes; 1 medium onion, peeled and chopped; 3 cloves of garlic, peeled and minced; 1 cup all-purpose flour; 2 cups chicken broth, warmed; 1 cup heavy cream; 1 tsp dried thyme; Salt and pepper, to taste

Imagine a warm, comforting bowl of potato soup that’s rich and creamy, with a subtle sweetness from the tender potatoes. As you take your first sip, the aroma of onions and garlic wafts up, teasing your senses and leaving you craving more.

If you’re looking for a potato soup recipe that’s easy to make and packed with flavor, you’ve come to the right place. This recipe is a variation of our popular Classic Creamy Potato Soup, but with a few tweaks to make it extra special.

Why This Recipe Works

The addition of roasted garlic gives the soup a deep, nutty flavor that’s hard to resist.
The use of a roux to thicken the soup ensures a smooth, creamy texture that’s perfect for a comforting meal.
The inclusion of a sprinkle of chives on top adds a pop of freshness and color to the dish.

Key Ingredients

When it comes to making the best potato soup, the quality of your ingredients is crucial. Here are a few tips to keep in mind:

Choose high-quality potatoes that are high in starch, like Russet or Idaho. These will yield a thicker, creamier soup.

24 Easy Potato Soup Recipes That Are Creamy And Rich

Recipe Courtesy of Our Kitchen

Bay City Creamy Potato Soup

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

5 (6 ounce) Russet potatoes

1 medium onion, peeled and chopped

3 cloves of garlic, peeled and minced

1 cup all-purpose flour

2 cups chicken broth, warmed

1 cup heavy cream

1 tsp dried thyme

Salt and pepper, to taste

Directions

Heat the butter in a large pot over medium heat. Add the onion and cook until softened, about 5-7 minutes.

Add the garlic and cook for an additional 1-2 minutes, until fragrant.

In a separate bowl, mix together the flour and a pinch of salt. Gradually add the warm broth, whisking constantly, until smooth and free of lumps.

Add the potatoes to the pot and cook for an additional 10-12 minutes, until tender when pierced with a fork.

Stir in the heavy cream and cook for an additional 2-3 minutes, until heated through.

Storage & Reheating

Transfer the cold soup to airtight containers or freezer bags and refrigerate for up to 3 days or freeze for up to 3 months. Reheat the soup in a saucepan over medium heat, whisking occasionally, until warmed through.