Gurney’s Creamy Potato Soup
A rich and comforting potato soup made with Yukon Gold potatoes, fresh garlic, and yellow onion, topped with fresh chives for the perfect finishing touch.
Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and diced
- 1 onion, diced
- 3 cloves fresh garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or milk for a lighter version)
- 2 tbsp butter
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional, for depth of flavor)
- ½ cup shredded cheese (cheddar or your favorite, optional)
- 2 tbsp fresh chives , chopped (for garnish)
- Optional toppings: crispy bacon (chopped), sour cream, green onions, croutons,
Instructions:
- Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook the potatoes: Add the diced Yukon Gold potatoes to the pot, then pour in the broth. Bring to a gentle boil, reduce heat, and let simmer for 15-20 minutes or until the potatoes are fork-tender.
- Blend to desired consistency: Use an immersion blender to blend the soup until smooth, or leave some potato chunks for a more rustic texture. If using a regular blender, blend in batches, being careful with the hot liquid.
- Finish the soup: Stir in the heavy cream, salt, pepper, and paprika. Let simmer for another 5 minutes, adjusting seasoning as needed.
- Serve & Garnish:
- Ladle into bowls and top with freshly chopped chives or green onions.
- Add extra toppings like crispy bacon, shredded cheese, croutons, or sour cream if desired.
Enjoy this warm, creamy, and flavorful potato soup, perfect for chilly days! 🥔🧄🧅✨
