There’s something truly heartwarming about a bowl of homemade potato soup. It’s creamy, comforting, and tastes like a cozy hug from your kitchen. Whether you’re craving a cold-weather dinner or a simple dish after a long day, potato soup hits the spot every time. The beauty of this recipe lies in its simplicity—just a few humble ingredients come together to make something truly special. My grandma used to make this on rainy days, and now, it’s a staple in my home too. Let’s walk through how you can make the best potato soup, even if you’re just starting out in the kitchen!
Quick Facts
A short overview:
Potato soup is a creamy, satisfying dish made mainly with potatoes, milk, and a few kitchen staples. It’s perfect for a quick meal or a comforting dinner.
| Course | Soup / Main Dish |
|---|---|
| Cuisine | American Comfort Food |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Calories | 290 per serving |
Equipment Needed
Before we get cooking, here’s what you’ll need to make the perfect potato soup:
- Large soup pot or Dutch oven: For boiling and simmering the soup.
- Cutting board and sharp knife: For prepping vegetables.
- Peeler: To peel the potatoes.
- Measuring cups and spoons: Accuracy helps with flavor.
- Wooden spoon or silicone spatula: For stirring the soup.
- Immersion blender or regular blender: To get that creamy texture.
- Ladle: For serving.
Having the right equipment makes your cooking process smoother, safer, and more enjoyable.
Ingredients
Here’s everything you need to bring this potato soup to life:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups milk (whole milk recommended)
- 1/2 cup heavy cream (optional for extra creaminess)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme (dried)
- 1/2 cup cheddar cheese, shredded (optional)
- 2 tablespoons chopped green onions or chives (for garnish)
- Cooked bacon bits (optional garnish)
Instructions
Let’s break it down step-by-step:
- Sauté the aromatics
In a large pot, melt the butter over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in the garlic and cook for 1 more minute. - Add the potatoes and broth
Add diced potatoes, chicken broth, salt, pepper, and thyme. Bring it to a boil, then lower the heat and simmer for 20–25 minutes until the potatoes are fork-tender. - Blend the soup
Use an immersion blender directly in the pot to blend until smooth. If you like a chunky texture, blend just half the soup. - Add milk and cream
Stir in the milk and cream (if using). Simmer for another 5–10 minutes until warm and slightly thickened. - Adjust seasoning and serve
Taste and adjust seasoning if needed. Serve hot, topped with shredded cheese, green onions, and bacon bits if desired.
Essential Note:
For best results, don’t skip the blending step—it makes the soup silky smooth. Always blend carefully, especially if using a traditional blender. Let the soup cool slightly and blend in small batches to avoid splattering. If you want to make this ahead, store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat and avoid boiling to prevent curdling the milk.
