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Traditional Potato Soup

A comforting and creamy potato soup that's perfect for weeknight dinners and chilly holidays.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil or butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 large russet potatoes, peeled and diced (about 1.2 kg / 2.5 lb; into 1/2-inch cubes)
  • 2 medium carrots, peeled and diced (optional, for sweetness and color)
  • 1 stalk celery, diced (optional)
  • 4 cups low-sodium chicken or vegetable broth (use gluten-free if needed)
  • 1 cup milk or unsweetened plant milk (almond/oat for lighter; or cream for richer version)
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 1 sprig fresh)
  • Salt and black pepper to taste
Garnishes (optional)
  • 1/2 cup shredded cheddar cheese (for garnish)
  • 4 slices cooked bacon, chopped (for garnish)
  • 2 tablespoons chopped chives or parsley (for garnish)
  • 1–2 tablespoons cornstarch mixed with cold water (optional thickener)

Method
 

Preparation
  1. Heat oil or butter in a large pot over medium heat.
  2. Add chopped onion and a pinch of salt; sauté until translucent, about 5–6 minutes.
  3. Add garlic, carrots, and celery; cook for 2–3 minutes until fragrant.
Cooking
  1. Add diced potatoes, broth, bay leaf, and thyme. Increase heat to bring to a boil.
  2. Once boiling, reduce heat to a simmer and cook until potatoes are tender, about 15–20 minutes.
  3. Remove the bay leaf.
  4. For a creamy texture, mash some potatoes in the pot or use an immersion blender until you reach your desired consistency.
  5. If using a regular blender, blend in batches and return to the pot.
  6. Stir in milk (or cream) and warm through for 3–5 minutes. Do not boil after adding dairy.
  7. Taste and season with salt and pepper.
  8. If the soup is too thin, stir in cornstarch slurry and simmer for 1–2 minutes until slightly thickened.
  9. Serve hot, topped with shredded cheddar, chopped bacon, and chives or parsley.

Notes

For extra depth, sauté a diced apple with the onions or add a dash of smoked paprika. Make-ahead & storage: Refrigerate in an airtight container for up to 3–4 days. Freeze in portions for up to 3 months. Reheat gently.