• prep: 10 min
• cook: 30 min
• total: 40 min

servings:

You will love this easy homemade potato soup recipe with potatoes, veggies, garlic, and a creamy broth. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: brothy or thick and blended (our favorite). We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.

• 3 tablespoons butter or olive oil
• 2 cups chopped onion (1 medium)
• 1 cup chopped carrot (2 medium)
• 1 cup chopped celery (2 to 3 stalks)
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons all-purpose flour
• 4 cups stock or broth, see our chicken stock or vegetable broth
• 4 cups chopped potatoes, cubed (1 1/2 pounds or 3 to 4 medium)
• 1 bay leaf
• Salt and fresh ground black pepper
• 1/4 cup cream, half and half, sour cream or plain yogurt
• 1 cup (2 ounces) shredded cheese like sharp cheddar or gruyere, optional
• For serving (optional): Chopped parsley, chives or scallions, extra shredded cheese, sour cream, crumbled cooked bacon, hot sauce

Click Here For Step-By-Step Instructions