Americanvegetariangluten-free

Potato Soup

Name: Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: United States
Ingredients: Russet or Yukon potatoes; Butter; Yellow onion; Garlic; Vegetable or chicken broth; Milk or half-and-half; Salt; Black pepper; Green onions or cheddar

Potatoes, onion, broth, and a splash of milk blended into a thick weeknight soup. Uses the bag of potatoes that has been sitting under the sink.

45 minsEasy4 servings310 kcal

This is the soup for the bag of potatoes that has been sitting under the sink for a week. It takes one pot, about 45 minutes, and turns plain potatoes, onion, broth, and a splash of milk into a thick, comforting dinner.

It works because the potatoes thicken themselves. Simmered until completely tender, their starch gives the soup body when mashed or blended - you need far less cream than you would expect. Butter-sweated onion and a short rest with milk at the end build the flavor base.

Expect a thick, smooth-rustic soup with a mild, buttery flavor. The garnishes are what make it feel like a meal: set out bacon bits, cheddar, and green onions so everyone tops their own bowl.

shopping_basketIngredients

Nutrition Per Serving

Calories

310

Protein

Fat

12g

Carbs

44g

restaurantInstructions

Sweat onion

Melt butter in a pot over medium heat. Cook onion 5–6 minutes until soft. Add garlic 30 seconds.

Simmer potatoes

Add potatoes, broth, and salt. Bring to a boil, then simmer 15–18 minutes until a cube mashes easily against the side of the pot.

Blend

Mash in the pot with a potato masher for a rustic soup, or blend half with an immersion blender and leave chunks. Do not blend bone-hot soup in a sealed blender.

Add milk

Stir in milk and warm through 2 minutes — do not boil hard or it can split. Taste for salt and pepper. Thin with a splash of broth if it is paste-thick.

Serve

Bowls with leftover bacon bits, cheddar, or green onion if they are in the fridge. Otherwise black pepper is enough.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

Cut the cubes evenly, about 1 inch. Even pieces finish cooking at the same time; mixed sizes leave hard chunks floating in a soup of mush.
Cook the potatoes until a cube smashes easily against the side of the pot before blending. Undercooked potatoes blend into a gritty soup that no amount of blending will fix.
If you use a countertop blender instead of a masher, fill it only halfway and lift the lid vent. Hot soup makes steam, and a sealed full blender can blow its lid off.
Warm the milk through gently and never let the soup boil hard after adding it. A rolling boil is what makes dairy split and turn grainy.

swap_horizSubstitutions

No russet or Yukon potatoes? Use any potatoes you have, same weight. Starchy ones give the thickest soup.
No milk or half-and-half? Use 1/2 cup heavy cream plus 1/2 cup water, or stir 1/2 cup sour cream in off the heat.
No butter? Use 2 tablespoons olive oil to sweat the onion; the soup will be a little lighter but still good.
Dairy-free: use olive oil instead of butter and swap the milk for 1 cup unsweetened oat milk, or thin with extra broth instead.

restaurantWhat to serve with it

Serve with crusty bread or a grilled cheese sandwich for dipping. Put the garnishes - bacon bits, cheddar, green onions - in small bowls so everyone tops their own. A simple green salad on the side rounds out the meal.

kitchenStorage & reheating

Cool within 2 hours, then refrigerate in an airtight container for 3 to 4 days. It freezes well for up to 3 months; thaw overnight in the fridge before reheating.

To reheat: Reheat gently in a pot over medium-low heat, stirring often, until it reaches a full simmer (165°F / 74°C). The soup thickens in the fridge, so stir in a splash of broth or water to loosen it back to your liking.

Recipe FAQ

Why is my potato soup gluey?expand_more

Over-blending releases too much potato starch, which turns the soup gummy instead of creamy. Mash it in the pot or blend only half the batch, briefly - a rustic texture with some chunks is the goal, not baby food.

Can I make potato soup ahead of time?expand_more

Yes. It keeps 3 to 4 days in the fridge and thickens as it sits, so it reheats into an even richer soup. Thin it with a splash of broth or water when warming it back up.

Can I freeze potato soup?expand_more

Yes, for up to 3 months in an airtight container. Dairy-based soups can separate a little when thawed; whisk well while reheating gently and it comes back together.

What are the best potatoes for potato soup?expand_more

Russets or Yukon Golds, as the recipe uses. Russets break down into the thickest, creamiest soup, while Yukons hold their shape a bit more if you like some texture. Either works - use what you have.