Easy Potato Soup Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Sometimes you just want a big ol’ bowl of warmth without the fuss. Well, have I got the recipe for you. This easy potato soup is where comfort meets convenience, and trust me, it’s as simple as it gets. Ready to dive in?

Why This Recipe is Awesome

Let’s be real for a second. This recipe is the culinary equivalent of that warm hug you didn’t know you needed. It’s dumb-proof, so even if you typically burn toast, you can still pull this off. Just picture it – you, proudly stirring a pot of creamy potato goodness, and your friends asking if you’re a professional chef. Spoiler alert – you’re not, but you’ll look like one. Plus, the cleanup is a breeze. No fancy dishes required because this soup is a one-pot wonder. What’s not to love?

Ingredients You’ll Need

Ready to get started? Here’s your shopping list. Grab these and you’re halfway to soup bliss.

4 large potatoes – peeled and diced (no need to overthink the peeling part, we’re not making mashed potatoes)
1 onion – chopped (your eyes might water, but it’ll be worth it)
2 cloves garlic – minced (because who doesn’t love garlic)
4 cups vegetable or chicken broth – your pick (if you’re feeling wild, go for low sodium)
1 cup milk or cream – for a touch of indulgence (or use whatever dairy-like thing you’ve got in your fridge)
Salt and pepper to taste – a dash and a sprinkle never hurt anyone
2 tablespoons butter – because butter makes everything better
Chopped chives or green onions for garnish (optional, but do it for the ‘gram)

Step-by-Step Instructions

Let’s get cooking! Follow these steps, and before you know it, you’ll be slurping up soup like a pro.

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until they’re translucent. This might make your kitchen smell heavenly, so don’t say I didn’t warn you.
Toss in the diced potatoes and pour the broth over them. Bring this mixture to a boil like you mean it. Then reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are tender enough to stab with a fork.
Here’s the fun part. Use an immersion blender to puree the soup until smooth. If you’re feeling rebellious, use a potato masher for a chunkier texture. You do you, my friend.
Stir in the milk or cream. Now it’s time to season with salt and pepper. Taste as you go. You want it to be delectable, not bland.
Heat through before serving. Don’t forget to garnish with chives or green onions if you want to flex on your presentation skills.

Common Mistakes to Avoid

Let’s talk rookie moves, shall we? Here are a few things to avoid so you can be a soup superstar:

Not cooking the potatoes long enough: No one wants crunchy potatoes in their soup. Unless you’re a masochist, cook them until they’re tender.
Skipping the garlic: Seriously, unless you’re allergic, don’t do it. It’s the flavor bomb we all need.
Being too skimpy with the seasoning: Think of salt and pepper as your friends, not your enemies. Don’t be shy; season that soup!

Alternatives & Substitutions

Feeling like a kitchen rebel? Here are some fun alternatives and substitutions to mix things up:

Potatoes: Any varieties work, like Yukon Gold or Russet. And if you’re feeling adventurous, sweet potatoes might be your jam.
Broth: Go for homemade if you can, but store-bought works just fine too.
Dairy: Want it lighter? Use almond milk or oat milk. Just know the flavor will change a bit, but who are we to judge?
Toppings: Throw in some crispy bacon bits or shredded cheese on top if you really want to kick it up a notch.

FAQ

1. Can I use margarine instead of butter?
Well yes but why hurt your soul like that? Butter brings the magic.

2. How long will this soup last in the fridge?
It’ll hang out for about 3 to 5 days. If it lasts that long, you deserve a gold star.

3. Can I freeze this soup?
Totally! Just let it cool, freeze it in portions, and enjoy it when you’re feeling lazy. So basically, always.

4. What do I do if I don’t have an immersion blender?
You can mash it by hand or blend it in batches in a regular blender. Just be careful, hot soup + splash zone = a messy kitchen.

5. Is this soup gluten-free?
You bet it is! Just make sure your broth is gluten-free and you’re golden.

6. Can I add other veggies?
Oh absolutely! Carrots and celery can join the party. Just chop them up and toss them in with the potatoes.

Final Thoughts

So there you have it, the easiest potato soup recipe that’ll have your taste buds dancing. It’s creamy, comforting, and oh-so-satisfying. Now go impress someone – or yourself – with your new culinary skills. You’ve earned it! And remember, whether you’re enjoying it solo or sharing with friends, this soup is the way to go. Happy cooking!

Easy Potato Soup

Author: admin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A comforting and simple potato soup recipe that’s perfect for a quick meal.

Ingredients

4 large potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup milk or cream
Salt and pepper to taste
2 tablespoons butter
Chopped chives or green onions for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until translucent.
Toss in the diced potatoes and pour the broth over them. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes until potatoes are tender.
Use an immersion blender to puree the soup until smooth, or use a potato masher for a chunkier texture.
Stir in the milk or cream and season with salt and pepper. Heat through before serving.
Garnish with chives or green onions if desired.

Notes

Ensure potatoes are cooked until tender and don’t skip the garlic for flavor.