Go Back
potato soup

Potato Soup

This creamy and comforting potato soup is perfect for a cozy meal any time of year. Made with simple ingredients like potatoes, onions, garlic, and a touch of cream, it’s easy to prepare and packed with flavor. Ideal as a starter or a light main dish, this soup is sure to warm you up on chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes, peeled and diced About 800 grams.
  • 1 medium onion, chopped About 150 grams.
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup whole milk or heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • To taste chopped chives, shredded cheddar cheese, or crispy bacon bits Optional garnish.

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Measuring cups and spoons
  • Blender or immersion blender
  • Ladle
  • Soup bowls

Method
 

  1. Prepare the ingredients: Peel and dice the potatoes into roughly 1-inch cubes. Chop the onion and mince the garlic.
  2. Heat the pot over medium heat and melt the butter. Add the chopped onion and cook for about 5 minutes until soft and translucent, stirring occasionally.
  3. Add the minced garlic and cook for another 1 minute until fragrant.
  4. Add the diced potatoes to the pot and pour in the broth. Stir everything together and bring to a boil.
  5. Once boiling, reduce the heat to low and simmer uncovered for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth. Be careful when handling hot liquids.
  7. Return the blended soup to low heat. Stir in the milk or cream and season with salt and black pepper. Heat gently for 3–5 minutes, stirring occasionally, but do not boil after adding the milk.
  8. Taste and adjust seasoning as needed.
  9. Ladle the soup into bowls and garnish with chopped chives, shredded cheddar cheese, or crispy bacon bits if desired.

Notes

  • For a chunkier texture, reserve about one-third of the cooked potatoes before blending, then stir them back in after pureeing the rest of the soup.
  • You can substitute half-and-half for cream or use low-fat milk for a lighter version.
  • Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stove or in the microwave.
  • Adding a dash of smoked paprika or a pinch of nutmeg can enhance the flavor complexity.