Easy Potato Soup
A simple, creamy potato soup that brings warmth and comfort to your dinner table, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Russets or Yukon Golds work well.
- 1 large onion, chopped Builds flavor without fuss.
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian version.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- Salt and pepper to taste
- Optional: shredded cheese for garnish Use to customize per preference.
Instructions
Preparation
- In a large pot, sauté the chopped onion until translucent using a splash of oil or a knob of butter over medium heat.
- Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 12 to 15 minutes.
Blending
- Use an immersion blender to puree the soup until smooth, or pulse lightly for some texture.
Finishing
- Stir in the heavy cream and season with salt and pepper. Taste and adjust seasoning as needed.
Serving
- Serve hot, topped with shredded cheese if desired.
Notes
Leftovers store well in airtight containers for 3-4 days in the fridge, or freeze for up to 3 months. Thaw overnight before reheating.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 2g
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