Go Back

Classic Potato Soup Fall Dinner RecipeClassic Potato Soup Fall Dinner Recipe

Emily Carter
A rich, creamy potato soup made with hearty potatoes, flavorful broth, and a touch of seasoning—fall perfection.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 6 medium-sized potatoes peeled and diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1/2 teaspoon thyme optional
  • 1/2 cup shredded cheddar cheese optional

Instructions
 

  • Melt butter in a large pot over medium heat.
  • Add chopped onion and garlic. Cook for 3-5 minutes, until softened.
  • Add diced potatoes, vegetable broth, and thyme. Bring to a boil.
  • Lower the heat and simmer for 20-25 minutes, until potatoes are tender.
  • Use a potato masher or immersion blender to mash some of the potatoes for a creamy texture.
  • Stir in heavy cream, salt, and pepper. Simmer for another 5 minutes.
  • Top with shredded cheddar cheese, if desired.
  • Serve hot and enjoy the cozy vibes.

Notes

Nutritional Information (Per Serving)

  • Calories: 250
  • Total Fat: 12g
  • Saturated Fat: 6g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 5g
Vitamins and Minerals (Per Serving)
  • Vitamin A: 8%
  • Vitamin C: 20%
  • Calcium: 6%
  • Iron: 8%
  • Potassium: 15%

Additional Notes/Tips

  1. Want to make it even heartier? Add some cooked bacon bits or sausage for extra flavor.
  2. For a lighter version, swap heavy cream with half-and-half or milk.
  3. Leftovers can be stored in the fridge for up to 3 days—perfect for a quick lunch.
  4. If you like your soup chunky, skip the blending step and enjoy those hearty potato pieces.