Simple Cozy Potato Soup
A comforting, velvety potato soup made with pantry staples: tender potatoes, sweet onions, butter, and chicken broth.
Diet labels (Vegetarian, Gluten Free) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
10 mins
20 mins
30 mins
Easy
A comforting, velvety potato soup made with pantry staples: tender potatoes, sweet onions, butter, and chicken broth.
Ingredients
(7 items)- [ ]4 medium, peeled and cubed Russet or Yukon Gold potatoes
- [ ]1 large onion, chopped (or 1 large leek, white and light green parts, sliced and rinsed) Yellow onion or leek
- [ ]3 cloves, minced Garlic cloves
- [ ]4 cups Vegetable broth (chicken broth works too if you do not need the soup to be vegetarian)
- [ ]1/2 cup Milk or cream
- [ ]2 tbsp Butter
- [ ]To taste Salt and black pepper
Substitutions:
- • Milk → Oat milk or canned coconut milk for dairy-free
Instructions
- 1.
Melt butter in a soup pot over medium heat. Add chopped onions and garlic; sauté for 5 minutes until soft and translucent.
- 2.
Add cubed potatoes, broth, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- 3.
Bring to a rolling boil, then reduce heat to medium-low and simmer uncovered for 15 minutes until potatoes are fork-tender.
- 4.
Use an immersion blender or potato masher to blend until creamy while leaving a few rustic potato chunks for texture.
- 5.
Stir in milk or cream, adjust salt to taste, and ladle into warm bowls. Top with cheddar or chives if desired.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Melt butter in a soup pot over medium heat. Add chopped onions and garlic; sauté for 5 minutes until soft and translucent.
Add cubed potatoes, broth, 1 teaspoon salt, and 1/4 teaspoon black pepper.
Bring to a rolling boil, then reduce heat to medium-low and simmer uncovered for 15 minutes until potatoes are fork-tender.
Use an immersion blender or potato masher to blend until creamy while leaving a few rustic potato chunks for texture.
Stir in milk or cream, adjust salt to taste, and ladle into warm bowls. Top with cheddar or chives if desired.
Ingredient Substitutions
- If you don't have Milk: replace with Oat milk or canned coconut milk for dairy-free.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Yukon Gold potatoes give a naturally creamy, golden soup without much cream; russets make a fluffier, thicker soup.
- ✓Leeks trap grit between their layers, so rinse the slices well after cutting.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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