Potato Soup
Easy Homemade Traditional Potato Soup (Healthy & Comforting)
There’s something about a steaming bowl of Potato Soup that immediately feels like a hug from the inside. The very first time I made this easy, homemade Potato Soup was on a rainy Sunday afternoon for my parents — the smell of onions and thyme filled the house, and we all gathered around the table with crusty bread. It’s a traditional, cozy recipe that’s perfect for weeknight dinners, family Sunday meals, chilly holidays, or whenever you need a little comfort.
This creamy potato soup recipe is forgiving, adaptable, and ideal for busy evenings or slow weekends. It’s simple to make, feeds a crowd, and can easily be made healthy or indulgent depending on what you want.
🧂 Ingredients (Serves 4–6)
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 large russet potatoes (about 1.2 kg / 2.5 lb), peeled and diced into 1/2-inch cubes
- 2 medium carrots, peeled and diced (optional, for sweetness and color)
- 1 celery stalk, diced (optional)
- 4 cups (1 liter) low-sodium chicken or vegetable broth (use gluten-free if needed)
- 1 cup (240 ml) milk or unsweetened plant milk (almond/oat) for lighter; or 1 cup heavy cream for richer version
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 sprig fresh)
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese (optional for garnish)
- 4 slices cooked bacon, chopped (optional)
- 2 tablespoons chopped chives or parsley, for garnish
- Optional thickener: 1–2 tablespoons cornstarch mixed with cold water (if needed)
Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total time: 35–45 minutes
👩🍳 Directions
- Heat oil or butter in a large pot over medium heat. Add chopped onion and a pinch of salt; sauté until translucent, about 5–6 minutes.
- Add garlic, carrots, and celery; cook 2–3 minutes until fragrant.
- Add diced potatoes, broth, bay leaf, and thyme. Increase heat to bring to a boil.
- Once boiling, reduce heat to a simmer and cook until potatoes are tender, about 15–20 minutes.
- Remove the bay leaf. For a creamy texture, mash some potatoes in the pot with a potato masher or use an immersion blender until you reach your desired consistency (leave some chunks if you like texture). If using a regular blender, blend in batches and return to the pot.
- Stir in milk (or cream) and warm through for 3–5 minutes. Do not boil after adding dairy to avoid curdling.
- Taste and season with salt and pepper. If the soup is too thin, stir in cornstarch slurry and simmer 1–2 minutes until slightly thickened.
- Serve hot, topped with shredded cheddar, chopped bacon, and chives or parsley.
Quick tip: For extra depth, sauté a diced apple with the onions or add a dash of smoked paprika.
💡 Tips & Variations
- Vegan: Use olive oil, vegetable broth, and 1 cup unsweetened oat or cashew milk. For creaminess, blend 1/2 cup soaked cashews into the soup or add 1/2 cup canned coconut milk.
- Lower-carb: Replace half the potatoes with cauliflower florets (or use all cauliflower) to reduce carbs while keeping that creamy comfort.
- High-protein: Stir in shredded rotisserie chicken, cooked lentils, or top with Greek yogurt for extra protein.
- Gluten-free: Ensure your broth and any toppings are labeled gluten-free.
- Thickening without dairy: Simmer longer to reduce, or use a potato masher to break down more potatoes for a naturally thick soup.
- Make-ahead & storage: Refrigerate in an airtight container for up to 3–4 days. Freeze in portions for up to 3 months. Reheat gently on the stove, adding a splash of broth or milk if it thickens too much.
- Serving ideas: Pair with a green salad, grilled cheese, crusty sourdough, or scallion pancakes. For a party, serve in mini bread bowls.
🩺 Health & Lifestyle Tie-in (Optional)
Potato Soup can be part of a balanced diet — potatoes offer potassium and vitamin C, and you can boost protein and fiber by adding legumes or lean meats. Making this easy homemade potato soup at home also saves money versus dining out and supports healthier ingredient choices — small steps that can positively affect your long-term health and even reduce medical costs down the road.
If you’re tracking macronutrients or watching sodium, use low-sodium broth and adjust dairy choices to fit your goals.
❤️ Conclusion
This easy, traditional Potato Soup is one of those recipes you’ll keep coming back to — comforting, flexible, and full of warmth. Try it this week for a cozy dinner or a holiday side, and tweak it to make it your own. If you make this dish, let me know in the comments or tag me — I’d love to see your version!
#fblifestyle
Traditional Potato Soup
Ingredients
Method
- Heat oil or butter in a large pot over medium heat.
- Add chopped onion and a pinch of salt; sauté until translucent, about 5–6 minutes.
- Add garlic, carrots, and celery; cook for 2–3 minutes until fragrant.
- Add diced potatoes, broth, bay leaf, and thyme. Increase heat to bring to a boil.
- Once boiling, reduce heat to a simmer and cook until potatoes are tender, about 15–20 minutes.
- Remove the bay leaf.
- For a creamy texture, mash some potatoes in the pot or use an immersion blender until you reach your desired consistency.
- If using a regular blender, blend in batches and return to the pot.
- Stir in milk (or cream) and warm through for 3–5 minutes. Do not boil after adding dairy.
- Taste and season with salt and pepper.
- If the soup is too thin, stir in cornstarch slurry and simmer for 1–2 minutes until slightly thickened.
- Serve hot, topped with shredded cheddar, chopped bacon, and chives or parsley.
