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Creamy Potato Soup from The Food Charlatan – The Best Homestyle Comfort Recipe Ever

Homestyle Creamy Potato Soup

This warm, creamy and soothing potato soup became my signature comfort‑food after a long teaching day — inspired by the version from The Food Charlatan. With humble potatoes, leeks, butter and cream, it’s simple, rich, and perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Comfort
Ingredients Equipment Method Notes

Ingredients
  

Base ingredients
  • 1 kg potatoes (Yukon Gold or Russet) peeled and cubed
  • 1 large leek white and light green parts only, sliced
  • 2 tbsp butter
  • 1 clove garlic minced
  • 750 ml chicken or vegetable broth
  • 250 ml heavy cream or whole milk use heavy cream for richer texture
  • salt and black pepper to taste
  • fresh thyme or parsley optional garnish

Equipment

  • Large soup pot
  • Immersion Blender (optional)

Method
 

  1. In a large soup pot, melt the butter over medium heat. Add the sliced leek and garlic and sauté until the leek is soft and aromatic, about 3–4 minutes.
  2. Add the cubed potatoes and the broth. Bring to a boil, then reduce heat and simmer until the potatoes are fork‑tender, about 15 minutes.
  3. Once the potatoes are tender, use an immersion blender to blend part of the soup until smooth, leaving some chunks for texture.
  4. Stir in the cream or milk, then season with salt, pepper and if desired fresh thyme or parsley. Warm through for a couple of minutes.
  5. Ladle into bowls and serve hot. Optionally garnish with extra herbs, chopped green onions or a drizzle of cream.

Notes

You can vary the recipe by topping with shredded cheese, crispy bacon or substituting vegetable broth for a vegetarian version. If you freeze leftovers, omit the cream until reheating to maintain texture.