Creamy Potato Soup

4 steps · 45 min total

1. 01

   Sauté Aromatics

   In a large saucepan, melt the 3 tablespoons of butter over medium-high heat. Add the onion and sauté, stirring occasionally, until translucent. Stir in the 1 clove of garlic for just a moment, until fragrant, then immediately pour in the 32 ounces of chicken broth.
2. 02

   Cook Potatoes

   Add the 12 medium russet potatoes to the saucepan. If the broth doesn't quite cover them, add a little water until they are just submerged. Bring the liquid to a rolling boil, then reduce the heat to a medium boil and cook for 20-25 minutes, or until the potatoes are fork-tender.
3. 03

   Simmer with Half & Half

   Pour in the 2 cups of half & half. Bring the soup to a low boil and continue cooking for an additional 10 minutes, stirring occasionally to prevent scorching. Season with salt and pepper to your liking.
4. 04

   Blend or Mash

   For a smoother soup, use an immersion blender to purée it directly in the pot. Alternatively, if you prefer a chunkier texture, you can mash the potatoes with the back of a spoon while stirring.