Description
Rich and velvety creamy potato soup with the perfect balance of smooth and chunky textures, seasoned with aromatic herbs and finished with tangy sour cream.
Ingredients
- 2½ pounds Yukon Gold potatoes, peeled and cubed
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- ⅓ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- ⅔ cup heavy cream
- 1½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- ⅔ cup sour cream
- Garnishes: cheddar cheese, chives, extra sour cream
Instructions
- Melt butter in large Dutch oven over medium heat. Cook onion 4-5 minutes until soft.
- Add garlic, cook 30 seconds. Whisk in flour, cook 1-2 minutes.
- Gradually add broth while whisking. Stir in milk, cream, and all seasonings.
- Add potatoes, bring to gentle boil. Simmer 12-15 minutes until tender.
- Pulse with immersion blender 4-5 times to partially puree.
- Remove from heat, stir in sour cream until smooth.
- Serve hot with desired garnishes.
Notes
- Keep heat at medium-low after adding dairy to prevent curdling.
- Adjust thickness with additional broth if needed.
- Soup improves in flavor overnight when refrigerated.
- Prep Time: 20 minutes
- Cook Time: 25 minutes