Unbelievably Easy Potato Soup
A quick, creamy, and comforting potato soup that can be made in just 20 minutes, perfect for chilly nights.
Ingredients
Base Ingredients
- 2 lbs Russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 4 cups Low-sodium chicken or vegetable stock
Creaminess and Flavor
- 2 tablespoons Unsalted butter or olive oil for dairy-free
- 1 to 1.5 cups Milk or half-and-half adjust for creaminess
- 1/4 cup Sour cream optional, for tang and body
- 1/2 to 1 cup Cheddar cheese, shredded optional, for richness
Seasonings and Toppings
- 1 to 1.5 teaspoons Salt to taste
- 1/2 teaspoon Black pepper freshly ground
- 1/2 teaspoon Smoked paprika optional but magic
- 1 Bay leaf optional, adds subtle depth
- 2–3 tablespoons Scallions or chives, sliced for garnish
- 2–3 strips Cooked bacon, crumbled optional, for topping
Instructions
Preparation
- Peel and dice the potatoes into even 1/2-inch cubes. Dice the onion and mince the garlic.
- Grate the cheese if using. This is your mise en place flex.
Cooking
- In a large pot, melt the butter over medium heat. Add the onion and a pinch of salt.
- Cook for 4–5 minutes until translucent, not browned. Add garlic and cook 30 seconds until fragrant.
- Add potatoes, stock, bay leaf, and smoked paprika. Bring to a boil, then reduce to a gentle simmer.
- Cook uncovered for 12–15 minutes, stirring occasionally, until potatoes are easily pierced with a fork.
- Remove the bay leaf. Use a potato masher to mash about half the potatoes right in the pot, or blend 1–2 cups with an immersion blender and return to the pot. Aim for creamy with some chunks.
- Stir in milk or half-and-half and simmer for 2–3 minutes to warm through. If using cheese, reduce the heat to low and stir in gradually until melted. Add sour cream if using.
- Season with salt and pepper to taste.
- Serve hot, topped with scallions/chives, bacon, extra cheese, and a crack of black pepper. A drizzle of olive oil or a dollop of sour cream is never a bad idea.
Notes
Cool completely, then store in airtight containers for 3–4 days. Add milk or stock to loosen when reheating. For freezing, store the blended potato base without dairy for up to 2 months.