When the weather gets chilly, there's nothing quite like a warm bowl of soup to cozy up with. I remember one winter evening when my son, Jake, came home from school and declared he was freezing! That's when I decided to whip up The Ultimate Potato Soup Recipe. It's hearty, comforting, and perfect for those cozy nights.
Table of Contents
Why You’ll Love It
- It’s creamy without using cream cheese, making it lighter.
- You can whip it up in just about an hour!
- It’s a family favorite that pleases both kids and adults.
- You can customize it with your favorite toppings.
Pure Comfort
Potato soup is like a warm hug on a cold day. Each spoonful brings back memories of family dinners and laughter around the table. It’s the kind of dish that wraps you in comfort, making everything feel a little better, even on the toughest days.
What You Need
- 1 1 large yellow onion, diced – You can use a white onion if preferred.
- 3 3 cloves garlic, minced – Shallots can be a great substitute.
- 4 4 large russet potatoes, peeled and cubed – Yukon Gold potatoes work well too.
- 4 4 cups vegetable broth – Chicken broth can be used for a richer flavor.
- 1 1 cup milk – Almond or oat milk can be used for a dairy-free version.
- 1 1 teaspoon salt – Adjust to taste.
- 1/2 1/2 teaspoon black pepper – Feel free to add more for a kick.
- 1 1 teaspoon dried thyme – Fresh thyme can be substituted.
- 1 1 tablespoon olive oil – Butter can be used for a richer flavor.
Time to Cook
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made a day in advance.
Steps to Make It
- Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the diced onion and sauté until it’s translucent and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for another minute. The aroma will fill your kitchen, making everyone curious about what’s cooking.
- Add the cubed potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes until the potatoes are tender.
- Once the potatoes are soft, use a potato masher or immersion blender to mash the soup to your desired consistency. Some chunks are great for texture!
- Stir in the milk, salt, black pepper, and dried thyme. Let it simmer for another 5 minutes, allowing the flavors to meld together beautifully.
- Taste and adjust the seasoning if needed. Serve hot, garnished with your favorite toppings like chives or shredded cheese.
Make It Perfect
- For a thicker soup, mash more potatoes or reduce the amount of broth.
- Add a splash of lemon juice for a bright flavor boost.
- Top with crispy bacon bits or croutons for added crunch.
- Make sure to taste as you go; seasoning is key!
- Store leftovers in an airtight container in the fridge.
Mix It Up
- Add cooked bacon or ham for a smoky flavor.
- Mix in some shredded carrots or celery for extra veggies.
- Top with sour cream and fresh herbs for a gourmet touch.
Perfect Partners
- Serve with crusty bread for dipping.
- Pair with a fresh salad for a complete meal.
- Enjoy with grilled cheese sandwiches for a classic combo.
💡 For more recipes, follow me on Facebook and Pinterest.
FAQs
Can I store leftover potato soup?
Yes, store in an airtight container in the fridge for up to 3 days.
Can I freeze potato soup?
Yes, but it’s best to freeze without the milk. Add it when reheating.
What can I use instead of vegetable broth?
Chicken broth or even water with seasonings can work.
How can I make this soup spicier?
Add red pepper flakes or diced jalapeños for a kick.
Conclusion
This Ultimate Potato Soup Recipe is sure to become a staple in your home, especially on those chilly nights. It's simple, delicious, and brings everyone together at the table. So grab your ingredients, and let’s get cooking!
The Ultimate Potato Soup Recipe for Cozy Nights
Equipment
- Large Pot
- Potato masher
- immersion blender
Ingredients
Main
- 1 large yellow onion diced; white onion can be used
- 3 cloves garlic minced; shallots can substitute
- 4 large russet potatoes peeled and cubed; Yukon Gold works too
- 4 cups vegetable broth chicken broth can be used
- 1 cup milk almond or oat milk for dairy-free
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper adjust for desired kick
- 1 teaspoon dried thyme fresh thyme can substitute
- 1 tablespoon olive oil butter can be used for richer flavor
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and sauté until translucent and fragrant, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add cubed potatoes and pour in vegetable broth, then bring to a boil.
- Reduce heat and simmer for about 20 minutes until potatoes are tender.
- Mash the soup to desired consistency using a potato masher or immersion blender.
- Stir in milk, salt, black pepper, and dried thyme; simmer for 5 more minutes.
- Taste and adjust seasoning, then serve hot with desired toppings.