Homemade Potato Soup Recipe
This is possibly the easiest potato soup recipe you can come across on the web today, and that is because I want even a beginner cook who loves potato soup to also be able to make it in their kitchen as well.
It takes just few things and steps to achieve that creamy potato soup you love, it’s just a few things; a few tablespoons of butter, a medium onion chopped up, a handful of minced garlic, and plenty of potatoes peeled and cut into chunks. You’ll also need broth, flour to help thicken things, and a mix of milk and cream for that silky finish. Keep some salt and pepper nearby, and if you’re into it, a little thyme or paprika can give it a gentle lift.
Start by letting the butter melt in a big pot over medium heat. Add the onion and cook until it turns soft and golden around the edges. Stir in the garlic and let it cook for just about a minute. You want that nice garlicky scent, not bitterness. Sprinkle the flour over the top and stir until it mixes in and coats everything. This is what will help give your soup that creamy body.
Add the potatoes and pour in the broth. Give it a stir, then turn the heat up just enough to get a gentle boil going. Let it simmer until the potatoes are fork-tender. At this point, you can grab an immersion blender and blend part of the soup right in the pot. If you like it a little chunkier, only blend some of it so you keep a few pieces of potato for texture.
Once you’ve got the texture where you want it, stir in the milk and cream. Taste it and see if it needs more salt or pepper. This is also a good time to toss in a pinch of thyme or paprika if you like a little extra flavor.
When it’s ready, ladle the soup into bowls. You can top it with a spoonful of sour cream, a sprinkle of crispy bacon, some chopped chives, or shredded cheese. Or keep it plain and simple. Either way, it’s going to taste like a real homemade treat.
Best Homemade Potato Soup Recipe
Equipment
- 1 Large pot (at least 3-quart capacity)
- Cutting board
- Knife
- Immersion blender (optional)
Ingredients
- 2 tablespoons butter 30g
- 1 medium onion chopped (120g)
- 3-4 cloves garlic minced (12g)
- 2 medium potatoes peeled and diced (300g)
- 1 large carrot peeled and grated (120g)
- 1 celery stalk chopped (60g)
- 1 teaspoon dried thyme 2g
- 1/2 teaspoon salt 2g
- 1/4 teaspoon black pepper 1g
- 1/2 cup all-purpose flour 60g
- 2 cups chicken or vegetable broth 475ml
- 1 cup milk or cream 240ml
- 2 cups water 475ml
- Fresh parsley or chives chopped (optional)
Instructions
- In the large pot, melt the butter over medium heat.
- Add the chopped onion, garlic, potatoes, carrot, and celery. Cook until the vegetables are tender, about 10-12 minutes.
- Add the thyme, salt, and pepper. Stir to combine.
- Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.
- Gradually add the broth, milk, and water, whisking continuously to avoid lumps.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are very tender.
- Use an immersion blender to puree the soup until smooth, or leave it chunky, depending on your preference.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with chopped parsley or chives if desired.
