Go Back

Potato Soup

A warm, comforting, and healthy potato soup that's easy to make and perfect for family dinners or cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil or butter Use olive oil for a healthier option.
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1.5 lb starchy potatoes (Yukon Gold or Russet), peeled and cubed Approximately 700 g.
  • 4 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme Can use 1 sprig fresh.
  • 1/2 cup milk or unsweetened plant milk (oat or almond) Optional for creaminess.
  • Salt and freshly ground black pepper, to taste
Toppings
  • 1/2 cup plain Greek yogurt or dairy-free yogurt Optional topping.
  • 2 tablespoons fresh chives or parsley, chopped For garnish.
Optional Add-ins
  • 1 cup cooked white beans For extra protein.
  • 1 cooked bacon or smoked sausage For non-vegetarian option.
  • shredded cheddar

Method
 

Cooking Directions
  1. Heat olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt; sauté until translucent, about 5 minutes.
  2. Add the garlic, carrots, and celery. Cook, stirring occasionally, for 4-5 minutes until fragrant and starting to soften.
  3. Stir in the cubed potatoes, then pour in the broth. Add the bay leaf and thyme. Bring to a simmer over medium-high heat.
  4. Once simmering, reduce heat to medium-low and cook uncovered for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
  5. Remove and discard the bay leaf. For a creamy texture, use an immersion blender to purée about half the soup directly in the pot, or transfer 2-3 cups to a blender, purée, and return to the pot. (Tip: leave some chunks for texture.)
  6. Stir in the milk or plant milk and heat through for 2-3 minutes. If adding cooked beans or shredded cheese, stir them in now until warmed and combined.
  7. Taste and adjust seasoning with salt and pepper. Serve hot with a dollop of Greek yogurt, a sprinkle of chives, and freshly cracked black pepper.

Notes

For healthy swaps: low-carb option using cauliflower; vegan by using plant-based milk and yogurt. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.