Homemade Potato Soup

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đŸČ Instructions

  1. Sauté the Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery (if using), and garlic. Sauté for 5-7 minutes, until softened and fragrant.

  2. Cook the Potatoes: Add the diced potatoes and the broth to the pot. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

  3. Prepare the Roux: While the potatoes are cooking, melt the remaining 2 tablespoons of butter in a separate small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a bubbly, golden paste. Gradually whisk in the milk until the mixture is smooth and has slightly thickened. Remove from heat.

  4. Thicken the Soup: Pour the milk and roux mixture into the large pot with the cooked potatoes and broth. Stir well to combine.

  5. Create the Texture: For a chunky, rustic soup, use a potato masher directly in the pot to mash about half of the potatoes. For a smoother soup, use an immersion blender to blend to your desired consistency.

  6. Make it Creamy: Reduce the heat to low. Stir in the shredded cheddar cheese and sour cream until fully melted and incorporated into the soup. Season generously with salt and black pepper to taste.

  7. Serve: Ladle the hot soup into bowls and top with your favorite garnishes like crumbled bacon, green onions, and extra cheese. Enjoy immediately!

🍞 Serving Suggestion: Delicious served with a side of crusty bread, warm dinner rolls, or crackers.

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