Potato Soup Time - Or, Why My House Smells Like a Spud Shack
Okay, so here’s the deal: I first started making this easy & tasty Potato Soup recipe back in college, when I basically lived off potatoes and coffee (not kidding, future me wishes she ate more green things!). There’s just something about that creamy, starchy goodness that feels like a warm hug after a long day. My friend Molly used to joke that my apartment always smelled like a chip shop; honestly, she was right most days. Oh—and once, I tried making it with instant mashed potatoes. Won’t repeat that disaster, but hey, we live and learn!
Why I Keep Coming Back to This Soup
I make this when the weather's rubbish, or just when I can't be fussed with a complicated dinner (which, let's be honest, is most weeknights). My family goes bananas for it—my brother literally texts "you making soup?" as soon as the temp drops below 60. I love that it uses up those last few sad potatoes in the pantry, and you don't have to faff about with expensive ingredients. Some days it’s just the soup plus a chunk of bread, but sometimes I go wild with cheese and bacon crumbles (if I'm feeling fancy, ha!). Quick side note: I used to always burn the onions, but now I just toss them in before the heat gets too wild, and problem solved.
What You'll Need (Ingredients...ish)
- 4-5 medium potatoes (Russet or Yukon Gold work, but honestly, I've used anything—even those tiny red ones. My grandmother loved Idaho spuds, but brand really doesn’t matter unless you’re a potato snob.)
- 1 onion, chopped (yellow or white is fine, red if you’re in a pinch—it just goes a bit sweet, which is nice actually)
- 3 cloves garlic, minced (don’t stress if you’ve only got powder—use a teaspoonish and call it good)
- 4 cups chicken or veggie broth (homemade is brilliant, but I nearly always use one of those cartons from the shop; low sodium, unless you like things salty)
- 2 cups milk (or oat milk or even half-and-half if you want it richer, I sometimes do half milk half cream when I’m feeling lush)
- 2 tablespoon butter (olive oil works if you’re out of butter, but the taste is a little different)
- Salt & pepper, to taste (add as you go—I tend to get heavy-handed now and then but you do you)
- Optional bits: 1 cup shredded cheddar, ½ cup sour cream, chopped green onions, crumbled bacon, or a dash of smoked paprika
Let's Make Some Soup (Step-by-Sort-of-Step)
- Get your biggest pot, because you want all the room to get messy. Melt butter in there over medium heat. Toss in onion and sauté till soft and kinda see-through—but not all brown. This is where I usually sneak a taste, even though it’s just onion and butter (don’t judge me!).
- Add garlic, stir for a minute—don’t let it burn. Smells so good, right? If you’re using garlic powder, add it with the broth instead, actually.
- Dump in your potatoes, give ‘em a good stir around the pot. Add a big pinch of salt and pepper, then pour in the broth. It’ll look weird and lumpy. Totally normal!
- Crank up the heat till it gently boils, then knock it down to a low simmer. Cover, and let it bubble for about 15–20 minutes. Poke a potato with a fork—if it kinda falls apart, you're set.
- Now, the fun part: mash things right in the pot. I use a regular old potato masher (if you don’t have one, the bottom of a sturdy cup or even a fork works in a pinch, no worries). Leave it chunky or smooth it out—personal preference (I leave mine a bit lumpy; texture is personality!).
- Pour in milk. Stir, let it heat through, don’t let it boil (looks weird if it does, and I learned that the hard way…)
- Taste, add more salt, pepper, or a tiny shake of smoked paprika if you like. If you’re adding cheese, sprinkle in a handful and stir till melty. Ever tried stirring in a dollop of sour cream? It goes creamy-dreamy fast.
Notes from My Many, Many Attempts
- Peeling potatoes is technically optional. Skins add a nice rustic vibe (saves time, too), but some folks—like my aunt—will shake their heads.
- If the soup’s too thick, splash in a bit more milk or broth. Too thin? Simmer with the lid off for a bit. Easy fix, just takes patience. (Patience is not my strongest suit but, you know, soup rewards the patient!)
- Once I forgot the garlic, and it was still good, so don’t stress if you’re missing something. Nothing’s really ruined unless you burn the bottom—scrape it quick if you do.
Variations and Oops Moments
- I’ve stirred in frozen peas at the end—makes it look cheery, plus more veg is probably good for us.
- Once I plopped in leftover rotisserie chicken (shredded), and hey, protein boost. Worked a treat.
- Tried making it vegan with coconut milk. The taste went a bit tropical for me—not in a bad way, but just...odd?
- A dash of hot sauce is fun if you like a kick. My brother adds a whole spoonful. Wild.
Potato Soup Without All the Fancy Gear?
All you really need is a big pot and some kind of way to mash things up. If you’ve got an immersion blender, great! But if not, chunkier soup is just as good—maybe better, if you ask me. Don’t stress about matching anyone’s gadget collection. I once made this at a friend’s cabin over a campfire (long story, lots of smoke, very rustic soup).
Got Leftovers? Here’s the Scoop
You can store leftovers in the fridge for a couple of days; in my house, though, it never lasts past the first night. Potato soup tends to thicken up overnight, which I personally love—it’s almost stew the next day. If you want it soupier, stir in a splash of milk when reheating. (Never had enough to freeze, but I think it’d go grainy. Just a hunch.)
How I Serve Mine (You Do You!)
Hot, obviously! Usually with a handful of shredded cheddar and a sprinkle of green onion on top. My dad swirls in a dollop of mustard (no clue why, but it works). I’ll have a hunk of crusty bread on the side, or—if I’m being honest—sometimes just saltines, because that’s what was in the box. Serve it with a green salad and suddenly it feels like a real meal. Oh, we’ve also done breakfast-for-dinner style with fried eggs on top. Trust me.
Soup Pro Tips – Or, "How Not to Ruin Your Dinner"
- I once tried rushing the potato boil. Don’t. Undercooked potatoes are sad and crunchier than you'd think they should be in a soup.
- Let the soup cool for a minute before adding dairy (learned the hard way that milk and boiling broth equals weird curdly drama).
- Don’t skip the seasoning step at the end; it’s tempting, but it's what saves bland soup, especially since potatoes sop up salt unpredictably.
Real-Life Soup FAQs (Straight from the Group Chat)
Can I use sweet potatoes instead? Honestly, yes, but it’s a whole different flavor. I tried it once and added a pinch of cinnamon too. Pretty good, but don’t expect the usual vibe.
What if I only have powdered broth or stock cubes? That’s fine, just mix up 4 cups per the packet, no drama. I always keep a few cubes in the back of the pantry for emergencies, and they’ve never let me down.
Is it gluten-free? Normally, yes, just check your broth and skip any flour-thickener (not needed here anyway). If you want to be extra sure, check out Celiac.org’s gluten-free spice guide.
Can I make it ahead of time? I think this soup tastes better the next day, honestly, but stir in milk or broth before reheating—the texture thickens up. Maybe keep toppings separate until you serve.
What if I want more flavor? Add an extra clove of garlic, a shake of Worcestershire, or even a spoon of miso paste (sounds weird but trust me). Or check out Serious Eats for great soup flavor ideas.
Anyway, that’s my potato soup saga. If you try it out, let me know what you change up—or if you burn yours the first time, too. That just means you're learning! Oh—and don’t tell my mum I sometimes use instant potatoes. That’s our little secret.
Ingredients
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup whole milk
- 2 tablespoons unsalted butter
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
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1In a large pot, melt butter over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional 1 minute.
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2Add the diced potatoes to the pot and stir to coat with the butter and onions. Pour in the vegetable broth and bring to a boil.
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3Reduce heat to a simmer and cook for 15-20 minutes, or until potatoes are tender.
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4Using a potato masher or immersion blender, mash or blend some of the potatoes in the soup to reach your desired thickness and creaminess.
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5Stir in the milk and shredded cheddar cheese. Season with salt and pepper to taste. Heat gently until the cheese melts and the soup is warmed through.
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6Serve hot, topped with chopped chives if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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