Creamy Potato Soup
This creamy potato soup made with Idahoan instant potatoes is the ultimate comfort food, quick to prepare and full of flavor.
Ingredients
Base Ingredients
- 2 cups Idahoan instant potatoes Instant potatoes for easy preparation.
- 4 cups broth (chicken, vegetable, or beef) Choose a flavorful broth for best results.
- 1 cup dairy (milk, cream, or half-and-half) Use whole milk for richness, or low-fat milk for a lighter version.
Aromatics and Seasonings
- 1 medium onion, diced
- 2 cloves garlic, minced Can also use garlic powder if preferred.
- 1 stalk celery, diced
- 2 medium carrots, diced
- 1 teaspoon thyme Can use fresh or dried.
- 1 teaspoon black pepper
- 1 teaspoon salt Adjust according to taste.
Optional Add-ins
- 4 slices bacon, cooked and crumbled For a smoky flavor.
- 1 cup shredded cheese (Cheddar, Gouda) For a cheesy variation.
- 1/4 teaspoon cayenne pepper For a spicy kick.
Instructions
Preparation
- Gather all ingredients before starting.
- Dice onion, celery, and carrots.
- Mince garlic.
Cooking
- In a pot, heat butter or oil over medium heat and sauté onions, celery, and carrots until softened.
- Add minced garlic and cook for an additional minute.
- Pour in the selected broth and bring to a simmer.
- Gradually whisk in Idahoan instant potatoes, stirring constantly to avoid clumps.
- Allow the mixture to thicken, adjusting with extra broth if necessary.
- Stir in dairy of choice and seasonings, adjusting to taste.
Serving Suggestions
- Serve hot, garnished with optional toppings such as cheese, bacon, or fresh herbs.
Notes
This potato soup is versatile; customize with toppings or protein additions as desired. Perfect for meal prep!