Julie's Potato Soup

Warm, comforting, and irresistibly creamy, Julie’s Potato Soup is the ultimate bowl of cozy goodness. Made with velvety Russet potatoes, savory sautéed onions, and a touch of garlic, this rich potato soup is blended to perfection for a luscious yet hearty texture. A splash of heavy cream and melted sharp cheddar cheese elevate the flavor, while fresh chives and optional crispy bacon crumble add a delightful finishing touch. With simple ingredients and just 15 minutes of prep time, this classic one-pot recipe is perfect for weeknight dinners or chilly evenings. Whether you serve it as a main course or pair it with crusty bread, Julie’s Potato Soup promises to satisfy your craving for classic comfort food.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion
• 2 large Garlic cloves
• 4 cups Chicken or vegetable broth
• 1 cup Heavy cream
• 1 cup Shredded sharp cheddar cheese
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh chives
• 3 slices Cooked bacon (optional)

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Set aside in a bowl of cold water to prevent browning.

Step 2

Finely chop the onion and mince the garlic cloves.

Step 3

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Step 5

Drain the diced potatoes and add them to the pot. Pour in the chicken or vegetable broth, ensuring the potatoes are just covered by the liquid.

Step 6

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes or until the potatoes are tender and can be easily pierced with a fork.

Step 7

Using an immersion blender, partially blend the soup in the pot. This will create a creamy consistency while leaving some chunks of potato for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the heavy cream, shredded cheddar cheese, salt, and pepper. Cook for another 5 minutes on low heat, stirring frequently, until the cheese is melted and the soup is heated through.

Step 9

Taste and adjust seasoning with more salt or pepper as needed.

Step 10

Serve hot, garnished with chopped fresh chives, crumbled cooked bacon (if using), and additional shredded cheese if desired.

Nutrition Facts

Serving size	(2746.2g)

Amount per serving	% Daily Value*
Calories	3186.6

Total Fat 185.3g	0%
Saturated Fat 106.9g	0%
Polyunsaturated Fat g
Cholesterol 534.6mg	0%
Sodium 7559.8mg	0%
Total Carbohydrate 287.9g	0%
Dietary Fiber 23.5g	0%
Total Sugars 20.6g
Protein 88.2g	0%

Vitamin D 0IU	0%
Calcium 1095.5mg	0%
Iron 15.3mg	0%
Potassium 7379.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 11.1%

Carbs: 36.3%