Comfort in a Bowl: Creamy Potato Soup

In a large pot, melt the butter over medium heat. Add the finely chopped onion and garlic, sautéing for about 3–4 minutes until soft and fragrant.

Cook the Potatoes:
Add the diced potatoes to the pot. Season with salt, pepper, and paprika (if using). Stir to coat everything evenly.

Simmer:
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Add Creaminess:
Stir in the milk and heavy cream. Let it cook gently for another 5 minutes, making sure it does not come to a full boil.

Blend to Desired Consistency:
For a rustic texture, use a potato masher to gently mash some of the potatoes. For a smoother soup, blend part or all of it using an immersion blender.

Serve:
Ladle into bowls and top with chopped chives and a sprinkle of black pepper. Serve hot.

Serving and Storage Tips

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