Ingredients
Scale
- 4 large russet potatoes, peeled and cut into 1-inch chunks
- 4 cups vegetable or chicken broth
- 1 cup whole milk or heavy cream
- Salt and black pepper, to taste
- Optional toppings: shredded cheddar, sliced green onions, sour cream
Instructions
1️⃣ Prep the potatoes and cook
Add potatoes and broth to a pot. Bring to a boil, then simmer for 15–20 minutes until fork-tender.
2️⃣ Drain, blend, and adjust
Drain most of the broth, keeping 1 to 2 cups in the pot. Blend until smooth.
3️⃣ Add milk, butter, and seasonings
Stir in milk and butter until melted. Season with salt and pepper to taste. Adjust consistency if needed.
4️⃣ Serve and enjoy
Ladle into bowls and top with cheese, chives, or sour cream. Serve hot with bread or a fresh salad.
Notes
Pro oh là là tip: for an ultra-creamy texture, use warm milk or cream instead of cold to prevent curdling and blend the soup while it’s still hot.
- Prep Time: 5 minutes
- Cook Time: 20 minutes