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
Serving Suggestions
• Top with crispy bacon and shredded cheddar.
• 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.
• 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.