Potatoes, onion, garlic and broth: four humble things that blend into the silkiest bowl of soup.
Prep10 min
Cook25 min
Total35 min
Serves4
LevelIntermediate
What makes it special
Milk or cream
Butter or olive oil
Black pepper
When money's tight or the fridge is nearly empty, this is the soup I reach for. It costs very little and tastes like you've been fussing over it for hours.
Let the potatoes do the work
Potatoes are full of starch, and once they're blended that starch makes the soup naturally thick and creamy. That means you only need a small splash of cream at the end for richness.
Garlic without the bite
There's a lot of garlic here, but it never tastes harsh. Soften the onion first, then add the garlic for just a minute before the potatoes. Keep the heat at medium; browned garlic turns bitter.
Smooth, chunky or in between
An immersion blender lets you decide. I blend most of the pot and leave a few soft chunks. If you use a regular blender, let the soup cool a bit and blend in small batches with the lid vented.
Toppings
Crispy bacon and chives
Shredded sharp cheddar
A spoonful of sour cream
Croutons or toasted breadcrumbs
A dusting of smoked paprika
Make it your own
Stir in a handful of cheddar for a cheesy version, add thyme or rosemary while it simmers, or load it up like a baked potato with bacon, cheese and sour cream.
Leftovers
It keeps for 4 days in the fridge and thickens as it sits. Loosen it with a splash of broth or milk when you reheat.
An easy, budget-friendly potato soup with softened onion and plenty of garlic, blended until silky and finished with a splash of cream.
Soups & Stews Intermediate American
Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Ingredients 12 items
Tap to check off as you go
Soup Base
Optional Toppings
Instructions 9 steps
1
Warm the butter or olive oil in a large pot over medium heat.
2
Add the onion and cook until soft and translucent.
3
Stir in the garlic and cook for about a minute.
4
Add the diced potatoes and stir for 2 minutes.
5
Pour in the broth and bring it to a boil.
6
Simmer for 15 to 20 minutes, until the potatoes are completely tender.
7
Blend until smooth, or leave some chunks if you like texture.
8
Stir in the milk or cream and season with salt, pepper and paprika.
9
Simmer a few more minutes and serve with your favorite toppings.
Nutrition per serving
Calories
280
Protein
6g
Carbs
40g
Fat
11g
Sugar
4g
Fiber
4g
Sodium
420mg
Questions, answered
What are the best potatoes for this soup?
Russets break down the most and make the creamiest soup. Yukon Golds give a slightly buttery flavor.
Can I freeze it?
Yes, for up to 2 months. The texture can change a little, so whisk it well when reheating.
Can I make it vegan?
Use olive oil instead of butter and oat or coconut milk instead of cream.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
