Instructions
Step 1: In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Sauté until fragrant and softened, about 5 minutes.
Step 2: Stir in flour and cook for 1–2 minutes, making a light roux.
Step 3: Gradually whisk in broth, stirring constantly to avoid lumps. Add potatoes, thyme, paprika, salt, and pepper.
Step 4: Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.
Step 5: Stir in milk and cheese (if using). Simmer another 5 minutes until creamy. For a thicker soup, mash some potatoes with a spoon or blend half the soup, then return to the pot.
Step 6: Garnish with fresh parsley or chives before serving.
Tips & Secrets
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Use Yukon Gold or Russet potatoes for a creamy texture.
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Add a pinch of nutmeg for warmth.
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For extra indulgence, top with crispy turkey bacon bits or shredded cheese.
Serving & Storage
Serve hot with crusty bread, biscuits, or a fresh side salad. Store leftovers in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of milk if too thick.
Variations
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Add corn kernels for a potato-corn chowder twist.
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Stir in spinach or kale at the end for a veggie boost.
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Swap cheese for a dollop of sour cream to keep it tangy.
Conclusion
This Creamy Potato Soup is hearty, rich, and satisfying — the kind of comfort food that warms you up from the inside out. It’s simple to make, family-friendly, and perfect for cozy nights at home.
