Easy Creamy Potato Soup
A quick and creamy potato soup that's satisfying and simple to make, perfect for warming your soul in just 30 minutes.
Ingredients
For the Soup Base
- 4 medium medium potatoes, peeled and diced (Russet or Yukon Gold work best)
- 1 large large onion, chopped (use a yellow onion for subtle sweetness)
- 2 cloves cloves of garlic, minced (a must for robust flavor)
- 4 cups vegetable or chicken broth (homemade or store-bought)
- 1 cup heavy cream (for rich and velvety texture; can swap with coconut milk for a dairy-free version)
- 2 tablespoons butter (or olive oil for healthier alternative)
- to taste Salt and pepper
- to taste Fresh chives or parsley, for garnish (adds a pop of color and freshness)
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and cook for about 3-4 minutes until soft.
- Toss in the minced garlic and sauté for another minute until fragrant.
Cooking the Soup
- Add the diced potatoes to the pot and stir well to combine them with the aromatics.
- Pour in the vegetable or chicken broth, ensuring all potatoes are submerged.
- Bring to a boil and then reduce to a simmer. Allow it to cook for about 15 minutes, or until the potatoes are tender.
Blending and Finishing
- Once the potatoes are cooked, use an immersion blender to purée the soup until smooth. Leave a few potato chunks intact for extra texture if desired.
- Return the soup to low heat and stir in the heavy cream.
- Season with salt and pepper, adjusting to your taste.
Serving
- Ladle your Easy Creamy Potato Soup into bowls and garnish with chopped chives or parsley.
- Enjoy the delightful aroma that fills your kitchen!
Notes
For a dairy-free option, use almond milk instead of heavy cream. Consider adding spinach or kale for a vitamin boost. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.