Potato Soup
A creamy and hearty potato soup made with frozen diced potatoes, perfect for chilly days. This soup offers warmth and comfort in every bowl, easily customizable with various toppings.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter For sautéing
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced For flavor
- ¼ cup all-purpose flour For thickening
- 4 cups low-sodium chicken broth To control saltiness
- 4 cups frozen diced potatoes Saves prep time
- 1 teaspoon kosher salt To taste
- ½ teaspoon ground black pepper To taste
- 1 cup whole milk For creaminess
- 1 cup shredded sharp cheddar cheese For flavor and richness
- Chopped green onions or fresh chives (optional) For garnish
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the finely diced onion and sauté for about 4 to 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for another minute.
Cooking
- Sprinkle in the flour while stirring continuously to create a roux.
- Gradually whisk in the low-sodium chicken broth until smooth.
- Add the frozen diced potatoes, kosher salt, and ground black pepper. Bring to a simmer and cook uncovered for about 15 minutes until tender.
- Reduce the heat to low, stir in the whole milk and shredded sharp cheddar cheese, mixing until cheese is melted.
- Adjust seasoning if necessary and serve hot, garnished with chopped green onions or fresh chives.
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Notes
For extra creaminess, consider adding more milk or heavy cream. Leftovers can be stored in an airtight container for up to three days in the refrigerator or frozen for up to three months.