Here’s a simple, tasty potato soup you can make anytime. It’s creamy, comforting, and uses a handful of pantry-friendly ingredients. Easy Potato Soup (serves 4-6)

• 4 large potatoes, peeled and diced (about 1/2 inch cubes)
• 6 cups chicken or vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk (whole milk preferred for creaminess)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream (optional for extra creaminess)
• Salt and pepper to taste
• Optional toppings: crispy bacon bits, sliced green onions, extra cheese

Steps:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 4–5 minutes.
2. Stir in flour to make a light roux. Cook for 1 minute, stirring constantly.
3. Gradually whisk in broth and milk. Bring to a simmer.
4. Add diced potatoes. Simmer gently until potatoes are fork-tender, about 15–20 minutes.
5. Mash a portion of the potatoes in the pot (use a potato masher or 2–3 quick pulses with a immersion blender) to achieve a thicker, creamier texture.
6. Stir in shredded cheese and sour cream (if using). Season with salt and pepper to taste. Heat until cheese is melted and the soup is heated through.
7. Serve hot with optional toppings: crispy bacon, extra cheese, and green onions.

Tips for variations:

• For a lighter version, use half-and-half instead of whole milk and skip sour cream.
• For a chunky texture, leave the potatoes chunkier and skip the mashing step.
• If you like a faster version, cook the potatoes in the broth until tender, then mash directly in the pot and skip the roux.

If you’d like, I can tailor this to dietary needs (gluten-free, dairy-free, or vegetarian) or convert it into a slow-cooker or Instant Pot version.