Homemade Potato Soup
There’s something special about homemade potato soup. It’s creamy, filling, and easy to make with just a few ingredients. This comforting soup brings warmth in every spoonful and is simple to follow no matter your cooking skill.
Equipment
- Large Pot
- Immersion Blender
Ingredients
- 4 large potatoes peeled and cut into small cubes (Yukon Gold or Russet)
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth choose your preference
- 1 cup heavy cream or milk for lighter soup, use milk or plant-based alternatives
- 3 tablespoons butter
- to taste salt
- to taste freshly ground black pepper
- fresh herbs like chives or parsley for garnish (optional)
Instructions
- Peel and dice potatoes into even cubes. Finely chop onion and mince garlic.
- Melt butter in a large pot over medium heat. Add onions and garlic and cook until translucent and fragrant.
- Add diced potatoes and pour in broth. Bring to a boil, then reduce to a simmer. Cook 15–20 minutes until potatoes are tender.
- Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend partially or pulse briefly.
- Stir in cream or milk. Season with salt and pepper to taste. Warm through without boiling.
Notes
Select Russet or Yukon Gold potatoes for best creaminess. Avoid over-blending for rustic texture. Add a splash of lemon juice or apple cider vinegar before serving for brightness. Substitute heavy cream with coconut or oat milk to keep it lighter. Prepare ahead to enhance flavor.