Simple Potato Soup Recipe: Creamy Comfort in Every Bowl

There’s nothing quite like a warm, comforting bowl of potato soup on a chilly day. This isn’t just any potato soup recipe; this is the simple potato soup recipe you’ll turn to again and again. It’s incredibly easy to make, requires minimal ingredients that you probably already have in your pantry, and delivers maximum flavor. Forget complicated recipes with long ingredient lists – this one focuses on the essence of potato soup: creamy, savory, and utterly satisfying. Whether you’re a seasoned cook or just starting out, this recipe is guaranteed to be a winner.

Why This Recipe Works

This recipe’s success lies in its simplicity. We focus on building flavor through a few key techniques:

• Simple Ingredients, Big Flavor: We use basic ingredients like potatoes, onion, garlic, and broth, allowing the natural flavors to shine.
• Building a Flavor Base: Sautéing the onion and garlic in butter creates a fragrant and flavorful foundation for the soup.
• Starch Power: The potatoes themselves are the key to the soup’s creamy texture. As they cook, they release starch, naturally thickening the broth without the need for heavy cream (though we do add a touch for richness!).
• Easy Blending: A quick blitz with an immersion blender (or a regular blender, carefully!) creates a smooth and velvety texture that’s irresistible.
• Customizable: This recipe is a blank canvas! Add your favorite toppings, spices, or even different types of vegetables to make it your own.

Ingredients

• 2 tablespoons butter: Adds richness and flavor. Olive oil can be substituted for a vegan option.
• 1 medium yellow onion, chopped: Provides a savory base.
• 2 cloves garlic, minced: Adds a pungent aroma and flavor.
• 4 cups chicken or vegetable broth: Forms the liquid base of the soup. Use low-sodium broth to control the salt level.
• 2 pounds Yukon Gold potatoes, peeled and cubed: Yukon Golds are preferred for their creamy texture and mild flavor, but Russet potatoes can be used in a pinch (they may require a bit more blending).
• 1 teaspoon salt: Enhances the flavors of the other ingredients. Adjust to taste.
• 1/2 teaspoon black pepper: Adds a touch of spice. Adjust to taste.
• 1/2 cup heavy cream (optional): Adds richness and creaminess. Can be substituted with milk or half-and-half for a lighter option, or omitted entirely.
• Optional toppings: Shredded cheddar cheese, crumbled bacon, chopped green onions, sour cream, croutons, hot sauce.

Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
2. Add Potatoes and Broth: Add the cubed potatoes and broth to the pot. Season with salt and pepper.
3. Simmer Until Tender: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
4. Blend the Soup: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be sure to vent the lid to prevent pressure from building up.
5. Add Cream (Optional): Stir in the heavy cream (if using) and heat through. Do not boil the soup after adding the cream, as it may curdle.
6. Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed.
7. Serve and Enjoy: Ladle the soup into bowls and top with your favorite toppings. Enjoy immediately!

Tips for Success

• Don’t Overcook the Garlic: Burnt garlic can ruin the flavor of the entire soup. Keep a close eye on it and stir frequently.
• Choose the Right Potatoes: Yukon Gold potatoes are ideal for their creamy texture and mild flavor. Russet potatoes can also be used, but they may require more blending to achieve a smooth consistency.
• Control the Salt: Start with less salt and add more to taste. Remember that the broth may already contain sodium.
• Blend Carefully: When using a regular blender, be sure to vent the lid to prevent pressure from building up. Work in batches to avoid overflowing.
• Get Creative with Toppings: Toppings are a great way to customize your soup and add extra flavor and texture. Try shredded cheese, crumbled bacon, chopped green onions, sour cream, croutons, or even a drizzle of hot sauce.
• Add Other Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or leeks. Sauté them along with the onion and garlic.
• Spice it Up: For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
• Make it Vegan: Substitute the butter with olive oil, the chicken broth with vegetable broth, and omit the heavy cream or substitute it with a plant-based milk alternative.

Storage Instructions

To Store: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

To Reheat: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

To Freeze: Potato soup can be frozen, but the texture may change slightly upon thawing. To minimize texture changes, cool the soup completely and freeze it in individual portions in freezer-safe containers. Thaw in the refrigerator overnight before reheating.

FAQ

Q: Can I use Russet potatoes instead of Yukon Gold?

A: Yes, you can, but the texture may be slightly different. Russet potatoes are starchier and may require more blending to achieve a smooth consistency.

Q: Can I make this soup vegan?

A: Absolutely! Substitute the butter with olive oil, the chicken broth with vegetable broth, and omit the heavy cream or substitute it with a plant-based milk alternative like almond milk or cashew cream.

Q: Can I add meat to this soup?

A: Yes! Cooked bacon, ham, or sausage would be delicious additions. Add them during the last few minutes of cooking to warm them through.

Q: Why is my potato soup watery?

A: This usually happens if the potatoes haven’t released enough starch. Make sure the potatoes are fully cooked and tender before blending. If the soup is still too watery, you can simmer it uncovered for a few minutes to allow some of the liquid to evaporate, or add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.

Q: Can I use an instant pot?

A: Yes! Sauté the onion and garlic in the instant pot using the sauté function. Then add the potatoes, broth, salt, and pepper. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes, then a quick release. Blend with an immersion blender after opening.

Conclusion

This simple potato soup recipe is a testament to the fact that delicious food doesn’t have to be complicated. With just a few basic ingredients and minimal effort, you can create a comforting and satisfying meal that the whole family will love. So, gather your ingredients, put on your apron, and get ready to enjoy a bowl of creamy, dreamy potato soup. Don’t forget to experiment with toppings and variations to make it your own signature dish. Happy cooking!