Easy Potato Soup Recipe
This easy potato soup recipe is quick, satisfying and comforting. You probably have all the ingredients you need in your pantry right now. You can enjoy this soup as it is, add some awesome toppings, or try one of the flavor variations listed above. All in all though, you can't go wrong with this one.
Equipment
- Soup pot or
- Instant Pot or
- Slow Cooker
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic
- 6-7 medium potatoes peeled and chopped
- 4 cups chicken broth
- 1 C milk
- 1 teaspoon salt
- ¼ teaspoon pepper
Topping Options
- 3 slices bacon crumbled
- 1 C cheddar cheese
- 3 tablespoon chives diced
- 2 green onions sliced
- ¼ C sour cream
Instructions
For the Stove Top
- Heat oil in a large soup pot over medium high heat. Add the onion, and cook until softened and translucent (about five minutes). Add the garlic, and cook until fragrant (about one minute).
- Add the potatoes and broth. Bring to a rolling boil over high heat, then turn heat down to medium low (you want a gentle simmer at this point). Cover the potatoes and cook until very soft (about 20-25 minutes).
- Blend the potatoes using an immersion blender, or a standing blender (just be careful as you transfer the soup to the blender!). You can make it as chunky or smooth as you wish.
- Add the milk and stir occasionally until heated through. Add the salt and pepper, taste, and the adjust seasoning as necessary. If the soup is too thick, add a little more milk.
- Serve with desired toppings.
For the Instant Pot
- Set the pot to sauté function. Heat oil, then add onions, sautéing until soft. Add the garlic, cook for one minute.
- Add the potatoes and broth. Set IP to pressure cook on high, and then cook for 8 minutes.
- Quick release the valve once the timer has gone off.
- Blend the potatoes using an immersion blender, or a standing blender (just be careful as you transfer the soup to the blender!). You can make it as chunky or smooth as you wish.
- At this point, the "keep warm function" should be on - this is great, keep it there. Add the milk and stir occasionally until heated through (if it's taking too much time on keep warm, then you can switch it back to sauté). Add the salt and pepper, taste, and the adjust seasoning as necessary. If the soup is too thick, add a little more milk.
- Serve with desired toppings.
For the Slow Cooker
- Add the potatoes, onion, garlic and broth to the slow cooker. Cook on high for three hours, or low for 6 hours.
- Blend the potatoes using an immersion blender, or a standing blender (just be careful as you transfer the soup to the blender!). You can make it as chunky or smooth as you wish.
- Add the milk and stir occasionally until heated through. Add the salt and pepper, taste, and the adjust seasoning as necessary. If the soup is too thick, add a little more milk.
- Serve with desired toppings.
Video
Notes
- I'm begging you, don't skip (or go easy) on the salt. And make sure you're testing it to see if you've seasoned the soup properly. If the soup is tasting bland, I'm guessing this might be the culprit.
- Don't add the milk while the potatoes are cooking. Dairy has a tendency to separate, so we're just going to avoid that by adding the milk later and heating it through.
- Add toppings: this is a basic, easy soup recipe. The toppings will really help it shine.
- Remember you can adjust the thickness of the soup at the end - if you want to start by adding less milk for a thicker texture, that's totally cool. On the reverse, if the soup is too thick, just add a little more.
Nutrition
Serving: 250gCalories: 372kcalCarbohydrates: 63gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 12mgSodium: 1497mgPotassium: 1527mgFiber: 8gSugar: 8gVitamin A: 111IUVitamin C: 65mgCalcium: 133mgIron: 3mg
Tried this recipe?Let us know how it was!