Creamy Potato Soup🥣🥓🧀


  • 6 large potatoes, peeled and diced
  • 4 cups chicken broth
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Crumbled bacon, chopped green onions, extra shredded cheese, and sour cream for garnish


1. Prepare Potatoes:

  • In a large pot, combine the diced potatoes and chicken broth.
  • Bring to a boil, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender.

2. Mash Potatoes:

  • Use a potato masher or immersion blender to partially blend the cooked potatoes in the pot, leaving some chunks for texture.

3. Make Roux:

  • In a separate saucepan, melt the butter over medium heat.
  • Add the minced garlic and cook for about 1 minute until fragrant.
  • Stir in the flour and cook for another 1-2 minutes, or until the mixture turns a light golden brown.

4. Thicken Soup:

  • Gradually whisk in the milk and heavy cream to the roux mixture, stirring constantly until it thickens.

5. Combine Soup and Roux:

  • Pour the thickened roux mixture into the pot with the partially blended potatoes. Stir to combine.

6. Add Sour Cream and Cheese:

  • Stir in the sour cream, shredded cheddar cheese, and dried thyme until the cheese is melted and the soup is creamy.

7. Season and Simmer:

  • Season the soup with salt and pepper to taste.
  • Allow the soup to simmer on low heat for an additional 10-15 minutes to meld the flavors.

8. Serve:

  • Ladle the loaded baked potato soup into bowls.
  • Garnish each bowl with crumbled bacon, chopped green onions, and any additional toppings you desire, such as extra shredded cheese or a dollop of sour cream.

9. Enjoy:

  • Get ready to indulge in the delicious Ultimate Creamy Potato Bliss! This hearty and comforting dish is perfect for cold days.

Bon Appétit! 🥣🥓🧀

Written by Best Food

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