Ingredients
5 medium potatoes, peeled and diced
2 medium carrots, diced
1 medium onion, finely chopped
3 cloves garlic, minced
3 tablespoons butter
2 tablespoons olive oil
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup heavy cream
½ cup whole milk
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon paprika
½ teaspoon black pepper
Salt to taste
2 tablespoons fresh parsley, chopped
½ cup shredded cheddar cheese (optional)
Instructions
1. Sauté the vegetables: Heat butter and olive oil in a large pot over medium heat. Add onion and carrots. Cook for 5 minutes until softened.
2. Add garlic: Stir in minced garlic and cook for another minute until fragrant.
3. Thicken the base: Sprinkle flour over the vegetables. Stir continuously for 1–2 minutes to create a smooth, flavorful base.
4. Add potatoes and broth: Add diced potatoes, then gradually pour in the chicken or vegetable broth while stirring.
5. Season: Add thyme, rosemary, paprika, black pepper, and salt. Stir well.
6. Simmer: Bring to a gentle boil, reduce heat, and simmer uncovered for 15–20 minutes until the potatoes are fork-tender.
7. Make it creamy: Lightly mash some potatoes directly in the pot to naturally thicken the soup, leaving plenty of potato chunks.
8. Add cream: Reduce heat to low. Stir in heavy cream and milk. Cook gently for another 5 minutes without boiling.
9. Finish: Add shredded cheddar cheese if desired, stirring until melted.
10. Serve: Sprinkle with freshly chopped parsley and cracked black pepper. Serve hot with crusty bread.
Secret to Thick, Creamy Potato Soup
For the beautiful chunky texture shown in your picture, mash about one-third of the cooked potatoes while leaving the rest whole. This creates a naturally thick, velvety soup without needing a blender.
Result: Soft potato chunks, sweet carrots, fresh herbs, and a rich, buttery golden broth — a delicious bowl of homemade comfort food.
This is a recipe inspired by your photo, rather than a verified original recipe.