Here’s a simple and comforting potato soup recipe that’s creamy, hearty, and easy to make.
Ingredients (Serves 4–6)
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup milk or cream (for creamier soup, use heavy cream)
- 2 tablespoons butter or olive oil
- Salt and black pepper, to taste
- Optional toppings: shredded cheese, chopped chives, crispy bacon, sour cream
Instructions
- Cook the aromatics:
In a large pot, melt butter over medium heat. Add onion and garlic and sauté until soft and fragrant, about 3–4 minutes. - Add potatoes and broth:
Stir in diced potatoes, then pour in the broth. Bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are tender, about 15–20 minutes. - Blend the soup:
Use an immersion blender for a smooth texture, or transfer in batches to a blender. Leave some chunks if you like a chunkier soup. - Add milk or cream:
Stir in milk or cream and heat gently. Do not boil after adding cream to prevent curdling. - Season:
Add salt and pepper to taste. Adjust thickness by adding more broth or milk if needed. - Serve with toppings:
Sprinkle shredded cheese, chives, crispy bacon, or a dollop of sour cream.
💡 Tips:
- For extra flavor, sauté a few slices of bacon first and use the drippings to cook the onions.
- Add herbs like thyme or parsley for a fresh touch.
- Leftovers keep well in the fridge for 2–3 days and can be frozen.
If you want, I can also give you a quick 20-minute “instant” potato soup version that’s creamy and rich without needing to simmer for long. It’s perfect for busy nights.
Do you want me to give that version?
