Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This potato soup is the kind of comfort food that hugs you from the inside, takes five minutes to love, and forgives you if you forget the garnish. It feels fancy enough to brag about and chill enough to eat in your pajamas while binge watching whatever weird new show you found.

Why This Recipe is Awesome

This soup is stupidly simple and strangely impressive. It uses things you probably already have in the pantry and the fridge, so no frantic grocery runs at 8 pm. It is creamy without needing a ton of heavy ingredients and it holds up well as leftovers, which means lunch tomorrow is sorted.

It is also idiot proof. Seriously, even I did not mess it up the first time. If you can boil potatoes and sauté an onion you can make this. Plus you can pimp it however you want with toppings if you feel ambitious. FYI you will want to make this again.

Ingredients You’ll Need

3 1/2 pounds potatoes, peeled and diced. Big chunks, small chunks, your call.
Water, enough to cover the potatoes, with a few pinches of salt. Plain and useful.
3 tablespoons butter. Real butter, not the sad yellow stuff from a plastic tub if you can help it.
1 medium onion, diced. Chop it like you mean it.
6 cups whole milk, or your preferred milk. Milk makes it dreamy, but alternatives work too.
1 1/2 teaspoons salt, adjust to taste. Start modest; you can always add.
Ground black pepper to taste. Freshly ground if you want to impress yourself.

Tip: Use a firm potato like Yukon Gold or russet for the best texture.

Step-by-Step Instructions

Place the potatoes in a large pot and cover with water. Add a few pinches of salt. Bring to a gentle boil and cook until a fork slips in easily but the potatoes are not falling apart, about 10 to 15 minutes.
Drain the potatoes and reserve one cup of the cooking liquid. Set that cup aside for later use if your soup needs thinning. Do not throw it away it is golden.
In a Dutch oven or large soup pot heat the butter over medium heat. Add the diced onions and sauté until soft and a little golden around the edges about 5 minutes.
Add the drained potatoes to the pot with the cooked onions. Pour in the milk and season with the salt and black pepper. Bring the mixture gently to a simmer. Do not let it boil or the milk might curdle.
Simmer gently for 10 minutes to let flavors marry. Use a potato masher to mash about half of the potatoes for a creamier base while still leaving good chunks.
If you prefer a smoother texture use an immersion blender for a few quick pulses leaving some pieces whole for body. Add reserved cooking liquid a little at a time if you want a thinner consistency.
Taste and adjust salt and pepper as needed. Serve hot with a sprinkle of fresh ground black pepper on top. Add your favorite toppings and enjoy.

Common Mistakes to Avoid

Overcooking the potatoes until they fall apart. Mush is fine if you like it but you will lose texture.
Boiling the milk hard. Keep it gentle or you risk curdling and sadness.
Skipping the reserved cooking liquid. That starchy water is soup gold and helps adjust thickness naturally.
Underseasoning. Potatoes are blank canvases and they need salt to show personality.
Using flavored butter without thinking. Garlic or herb butter can be great but know what you are signing up for.

Alternatives & Substitutions

Milk alternatives? Use half and half for extra richness or unsweetened almond milk if you prefer something lighter. I will say whole milk makes the creamiest result but you do you.

Want to add protein? Toss in cooked bacon bits or diced ham. For a cheesy vibe stir in grated cheddar at the end until melty. For something green add chopped chives or sautéed spinach.

No fresh onion? Use a bit of onion powder but reduce quantity and taste as you go. Want a slow cooker option? Try this crock pot twist for lazy day cooking Crock Pot Crack Potato Soup and adapt amounts to match.

If you care about texture use Yukon Gold for creamier results or russets if you prefer fluffier bits. Salt variations are fine so taste as you go. IMO a little extra black pepper on top never hurt anyone.

FAQ

Q Why use reserved cooking liquid What is the deal
A Ever tried to thin soup with cold water and had it feel flat That reserved liquid carries potato starch and flavor. It helps loosen the soup without watering it down. Use it like a secret weapon.

Q Can I use milk alternatives like oat or almond milk
A Sure you can. They will change the flavor and mouthfeel a bit. Unsweetened versions work best. If you crave ultra creamy go half and half or add a splash of cream at the end.

Q Can I freeze this soup
A Yes and no. You can freeze it but dairy textures shift slightly after freezing. Reheat gently and stir in a splash of milk to refresh the creaminess. It keeps well for about 2 months.

Q Can I make this vegan
A Totally. Swap butter for olive oil or vegan butter and use a plant based milk. Add a little nutritional yeast for a cheesy vibe if you want.

Q Do I need to peel the potatoes
A You do not have to peel them. Leaving skins on adds texture and nutrients. Peel if you want the smooth classic look.

Q Can I use an immersion blender or do I need a food processor
A Immersion blender works great and keeps pieces chunky. A food processor will make it smoother but remember to blend in small batches and be careful with hot liquids.

Q How do I make it thicker without cream
A Mash more potatoes into the soup and simmer a bit to thicken. Or add a small spoon of cornstarch slurry if you need quick thickening. Do not overdo it start small and check.

Final Thoughts

You just made a bowl of cozy that doubles as dinner and therapy. This soup is forgiving, easy, and flexible. Once you master the base you can go wild with toppings and riffs or keep it minimal and comforting. Go ahead and serve it to friends they will be impressed. Or hoard it for yourself I will not judge.

Bold tip: Taste and adjust at the end. Small changes make a big difference.

Now go impress someone or yourself with your new culinary skills. You earned it.

Conclusion

If you want a slightly different take or extra inspiration check out this old school version over at Old-Fashioned Potato Soup Recipe – My Homemade Roots. It pairs well with the approach here and might give you ideas for toppings or seasonings to try next time.

Creamy Potato Soup

Author: admin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup
Method: Boiling
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A simple and comforting creamy potato soup that is easy to make and perfect for leftovers.

Ingredients

3 1/2 pounds potatoes, peeled and diced
Water, enough to cover the potatoes, with a few pinches of salt
3 tablespoons butter
1 medium onion, diced
6 cups whole milk or preferred milk
1 1/2 teaspoons salt, adjust to taste
Ground black pepper to taste

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Instructions

Place the potatoes in a large pot and cover with water. Add a few pinches of salt. Bring to a gentle boil and cook until a fork slips in easily, about 10 to 15 minutes.
Drain the potatoes and reserve one cup of the cooking liquid.
In a Dutch oven or large soup pot, heat the butter over medium heat. Add the diced onions and sauté until soft and golden, about 5 minutes.
Add the drained potatoes and reserved onions into the pot. Pour in the milk and season with salt and black pepper, bringing the mixture gently to a simmer.
Simmer gently for 10 minutes to let flavors marry. Mash half of the potatoes for a creamier base while leaving some whole for texture.
If a smoother texture is preferred, use an immersion blender, leaving some pieces whole. Adjust thickness with reserved cooking liquid as needed.
Taste and adjust seasonings, serve hot with desired toppings.

Notes

Mash more potatoes for a thicker soup or add cornstarch slurry if needed.

Simple Old-Fashioned Potato Soup