Best Potato Soup
There is something so comforting about a big bowl of potato soup, especially when the weather is cold or you just want dinner to feel easy. This one is creamy, simple, and made with everyday ingredients, but it still tastes like the kind of soup you would happily order at a cozy little café.
The potatoes make it filling, the onion and butter give it a nice savory base, and a little milk or cream brings everything together.
I like leaving some soft potato pieces in there instead of blending it completely smooth. It makes every spoonful feel a little more hearty. Top it with bacon, cheese, and spring onions if you want, then serve it with crusty bread. Dinner done!
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
The best potato soup does not need a long, complicated ingredient list. Potatoes are doing most of the work here, so use ones that cook up soft and tender.
Peel and dice them into roughly even pieces so they cook at the same speed. Nobody wants one hard potato chunk hiding in an otherwise creamy bowl of soup!
Butter and onion create a simple, flavorful starting point. Then chicken stock gives the potatoes a savory taste as they simmer.
You can use milk for a lighter, still-creamy soup, or use cream when you are craving something richer. Both work well, so this is an easy recipe to adjust based on what is in your fridge.
- 2.2 lb potatoes, peeled and diced (1 kg)
- 1 medium onion, diced
- 2 tbsp butter (30 g)
- 3 cups chicken stock (750 ml)
- 1 cup milk or cream (240 ml)
- 1 tsp salt
- ½ tsp black pepper
Optional Add-Ins
These are not required, but they are very good if you have them around. The crisp and creamy toppings add a little contrast to the soft potatoes.
- Crispy bacon
- Shredded cheese
- Chopped spring onions
How to Make The Best Potato Soup
Step 1: Melt the Butter
Add the butter to a large pot and set it over medium heat. Let it melt gently across the bottom of the pot. Try not to let it brown too much, since you want a soft, mellow buttery flavor for the soup.
Step 2: Cook the Onion
Add the diced onion to the melted butter. Sauté it gently for 5 to 7 minutes, until it is soft and translucent. Stir it every so often so the onion cooks evenly and does not stick to the pot.
You do not need to rush this step. Softened onion makes the soup taste more rounded and cozy, even though it is such a small thing.
Step 3: Add the Potatoes, Stock, and Seasoning
Add the diced potatoes, chicken stock, salt, and black pepper to the pot. Give everything a good stir so the potatoes are coated in the stock and the seasoning is spread around.
The potatoes may look like a lot at first, but they will soften down as they cook. Make sure the stock is reaching most of the potato pieces. This helps them cook evenly.
Step 4: Simmer Until Tender
Bring the soup to a boil, then lower the heat to a simmer. Cook for about 20 minutes, or until the potatoes are tender. You should be able to easily poke a piece with a fork.
Keep an eye on the pot while it simmers. You want gentle bubbles, not a wild boil. A calm simmer helps the potatoes become tender without breaking down too fast.
Step 5: Blend Part of the Soup
Use an immersion blender to partially blend the soup, leaving some texture behind. This is what makes the soup creamy while still giving it those lovely little chunks of potato.
Blend as much or as little as you like. If you prefer a thicker, smoother soup, blend more. If you like a rustic potato soup with plenty of potato pieces, just blend for a short time. It is hard to mess this part up, honestly!
Step 6: Stir in the Milk or Cream
Stir in the milk or cream, then heat the soup through gently. Do not let it boil after adding the dairy. Keeping the heat low helps the soup stay smooth and creamy.
This is a good time to take a quick look at the texture. The soup may thicken a bit as it sits, especially if you blended a lot of the potatoes.
Step 7: Taste and Serve
Taste the soup and adjust the seasoning if needed. Sometimes potatoes need a little extra salt or black pepper to really wake up the flavor.
Serve the soup warm, with any optional add-ins you like. A little crispy bacon, shredded cheese, and chopped spring onions on top makes it feel extra cozy and fun.
Helpful Tips/FAQ
Serving Suggestions
For a classic loaded potato soup moment, top each bowl with crispy bacon and shredded cheddar. The salty bacon and melty cheese are so good with the creamy potatoes.
Crusty bread is also perfect on the side. You can use it to scoop up the soup, which is always a win. Fresh chives or chopped spring onions add a pop of color and a fresh taste that balances out the richer ingredients.
Can I Make This Vegetarian?
Yes, you can. Simply use vegetable stock instead of chicken stock. The rest of the recipe stays exactly the same, and you will still have a warm, creamy bowl of potato soup.
Can I Make It Thicker?
Yes. Blend more of the soup for a smoother, thicker consistency. The potatoes naturally thicken the soup as they are blended, so there is no need to add extra ingredients.
If the soup thickens too much after sitting, just warm it gently on the stovetop. Stir it often while it reheats.
Can I Use Cream Instead of Milk?
Definitely. Cream makes the soup richer and thicker, which is great when you want a more indulgent bowl. Milk keeps it a little lighter, but it is still creamy and comforting.
How Should I Store Leftovers?
Store leftover potato soup in the refrigerator for up to 4 days. Let it cool before placing it in an airtight container. Reheat it gently on the stovetop, stirring as it warms.
You can also freeze it for up to 2 months. Just keep in mind that the texture may change slightly because of the dairy. It will still be tasty, but it may not be quite as smooth and creamy after thawing.
Best Potato Soup
Ingredients
- 2.2 lb potatoes peeled and diced (1 kg)
- 1 medium onion diced
- 2 tbsp butter 30 g
- 3 cups chicken stock 750 ml
- 1 cup milk or cream 240 ml
- 1 tsp salt
- ½ tsp black pepper
Optional Add-Ins
- Crispy bacon
- Shredded cheese
- Chopped spring onions
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and sauté gently for 5–7 minutes until soft and translucent.
- Add the diced potatoes, chicken stock, salt, and black pepper.
- Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.
- Blend partially using an immersion blender, leaving some texture.
- Stir in the milk or cream and heat through gently. Do not boil.
- Adjust seasoning if needed and serve warm.
Notes
• Serve with crusty bread.
• Add fresh chives or spring onions for color. Storage Store in the refrigerator for up to 4 days.
Freeze for up to 2 months (texture may slightly change due to dairy).
Reheat gently on the stovetop.
