Creamy Potato Soup Recipe.

Prep the Base:

Butter should be melted over medium heat in a big saucepan or Dutch oven.

After a couple of minutes of sautéing, add the chopped onion and cook until it becomes soft and translucent.

For a thicker soup, add the flour and whisk frequently for one to two minutes to make a roux.

Let the Soup Simmer:

To prevent lumps, slowly add the broth while stirring constantly.

Include the chopped carrots, celery, potatoes, garlic powder, and thyme, if desired.

After the soup comes to a boil, lower the heat and let it simmer. To make sure the potatoes are fork-tender, cover and simmer for around fifteen to twenty minutes.

To Make a Creamy Texture:

To make the soup creamier, either blend some of it with an immersion blender right in the pot or puree half of it in a blender before adding it back to the pot. For texture, save a few pieces.

Toss in some milk or heavy cream:

Add the milk or heavy cream and bring the soup to a boil-free simmer. To get the desired consistency, you may add more broth or milk.

When it is:

Add salt and black pepper according to your taste.

Place the order:

Before serving, top each cup or bowl with a dollop of soup and garnish with cheese, parsley, or black pepper.