Creamy Potato Soup

Instructions

Step 1 In a large pot, melt butter over medium heat./nStep 2 Add chopped onion and cook until softened, about 3–4 minutes./nStep 3 Stir in minced garlic and cook for 1 minute until fragrant./nStep 4 Sprinkle in flour and stir continuously for 1–2 minutes to form a roux./nStep 5 Slowly pour in chicken broth while stirring to avoid lumps./nStep 6 Add diced potatoes and bring the mixture to a boil./nStep 7 Reduce heat and simmer for 15–20 minutes until potatoes are tender./nStep 8 Use a potato masher or immersion blender to slightly mash the soup for a creamy texture./nStep 9 Stir in milk and heavy cream, mixing well./nStep 10 Add salt, black pepper, garlic powder, and onion powder. Adjust seasoning to taste./nStep 11 Stir in cheese and sour cream if using, and cook until melted and smooth./nStep 12 Serve hot, garnished with fresh parsley or chives.

Storage and Reheating Tips

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of milk or broth if the soup thickens too much during storage.