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
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.