Potatoes are the star of this soup, adding a smooth and hearty texture that’s hard to beat.
The soup is made with just a few pantry staples and takes only 30 minutes from start to finish.
It’s creamy without needing cream, and you can customize it to your taste with a few simple additions.
About the Ingredients
4 large russet potatoes (about 2 lbs)
Russet potatoes are ideal for their starchy texture, which creates a smooth soup. If you don’t have russets, use Yukon Gold or any starchy potato.
1 medium onion, finely chopped
Onions add a sweet base to the soup. Use a shallot for a milder flavor if preferred.
2 cloves garlic, minced
Garlic enhances the depth of flavor. If you’re not a fan, skip it or use garlic powder instead.
4 cups (1 liter) chicken broth
Chicken broth gives the soup a savory and rich base. You can substitute vegetable broth for a meat-free version.
2 tablespoons (30g) unsalted butter
Butter adds a creamy texture and enhances the flavors. Use olive oil for a lighter version.
2 tablespoons (28g) all-purpose flour
Flour thickens the soup. You can use cornstarch as a gluten-free alternative.
1/2 teaspoon salt
Salt enhances the natural flavor of the potatoes. Adjust to taste, or use sea salt for a different flavor.
1/4 teaspoon black pepper
Black pepper adds a subtle heat. You can use white pepper or omit it altogether if preferred.
1/2 cup (120ml) milk (optional)
Milk adds extra creaminess. If you want a lighter soup, skip it or use water instead.
Step-by-Step Instructions
1. Peel and cut potatoes
Peel the potatoes and cut them into 1/2-inch cubes. This helps them cook evenly and blend smoothly.
2. Sauté the aromatics
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and slightly golden.
3. Add garlic and flour
Add the minced garlic and stir for 30 seconds. Then mix in the flour to create a roux. Cook for another minute to remove the raw flour taste.
4. Add broth and potatoes
Pour in the chicken broth, stirring well to combine. Add the cubed potatoes and bring the mixture to a boil.
5. Simmer the soup
Reduce the heat and let the soup simmer for 25-30 minutes, or until the potatoes are tender. Check with a fork or spoon to ensure they are fully cooked.
6. Blend and refine
Once the potatoes are tender, use a potato masher or immersion blender to puree the soup until it reaches a smooth and thick consistency.
7. Add milk and season
If using milk, stir it in and heat gently until warm. Add salt and pepper, and taste to adjust seasoning.
8. Let it rest
Remove the pot from the heat and let the soup sit for 5 minutes. This allows the flavors to meld and the soup to thicken slightly.
Delicious Variations
- Add shredded cooked chicken for a heartier chicken and potato soup.
- Use roasted garlic and smoked paprika for a more intense, smoky flavor.
- Toss in some cooked bacon or ham for a savory twist on the classic soup.
How to Store Soups Using Potatoes
Refrigerator
Store leftovers in an airtight container for up to 3-4 days. The soup will thicken as it cools, so reheat gently and add a bit of broth if needed.
Freezer
Freeze soup in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat the soup over medium heat, stirring occasionally. If the soup is too thick, add a splash of broth or water to thin it out.
Frequently Asked Questions
Q: Can I use a different type of potato?
Yes, you can use Yukon Gold or any starchy potato. Avoid waxy varieties like red potatoes for smoother results.
Q: How can I make this soup vegan?
Replace the chicken broth with vegetable broth and use a non-dairy milk like almond or oat milk for a vegan version.
Q: Can I add vegetables to this soup?
Absolutely. Carrots, celery, or leeks can be added for more flavor and nutrition. Cook them with the onions for best results.
Q: How do I know when the soup is ready?
The potatoes should be fully cooked and tender. Insert a fork into a piece to check; it should slide through easily without resistance.
This easy potato soup is a comforting meal that you can make any day of the week. Try it with crusty bread or dinner rolls for a complete and satisfying experience.
Soups Using Potatoes
This creamy potato soup is rich, thick, and made with simple ingredients in under 30 minutes for a comforting meal.
🧂 Ingredients
- 4 large russet potatoes (about 2 lbs)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (28g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120ml) milk (optional)
📋 Instructions
- 1Peel and cut potatoes — Peel the potatoes and cut them into 1/2-inch cubes. This helps them cook evenly and blend smoothly.
- 2Sauté the aromatics — In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and slightly golden.
- 3Add garlic and flour — Add the minced garlic and stir for 30 seconds. Then mix in the flour to create a roux. Cook for another minute to remove the raw flour taste.
- 4Add broth and potatoes — Pour in the chicken broth, stirring well to combine. Add the cubed potatoes and bring the mixture to a boil.
- 5Simmer the soup — Reduce the heat and let the soup simmer for 25-30 minutes, or until the potatoes are tender. Check with a fork or spoon to ensure they are fully cooked.
- 6Blend and refine — Once the potatoes are tender, use a potato masher or immersion blender to puree the soup until it reaches a smooth and thick consistency.
- 7Add milk and season — If using milk, stir it in and heat gently until warm. Add salt and pepper, and taste to adjust seasoning.
- 8Let it rest — Remove the pot from the heat and let the soup sit for 5 minutes. This allows the flavors to meld and the soup to thicken slightly.
