Old-Fashioned Potato Soup
A warm, creamy classic potato soup that evokes feelings of home and warmth, perfect for any occasion.
Ingredients
Main Ingredients
- 3 large russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk for a lighter option
- 3 Tbsp unsalted butter
- Salt & pepper, to taste
- Optional: chopped fresh chives or parsley for garnish
Instructions
Preparation
- Peel and dice the potatoes into bite-sized pieces. Set them aside in a bowl filled with cold water to prevent browning.
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for an additional minute.
- Drain the water from the potatoes and add them to the pot. Pour in the broth, bringing everything to a gentle boil.
Cooking
- Reduce the heat to a simmer and let it cook for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher to break them up slightly, which will give the soup a creamy texture.
- Stir in the heavy cream and season with salt and pepper to taste. Allow it to heat through for another 5 minutes, making sure not to let it boil.
- Ladle the soup into bowls and garnish with fresh chives or parsley if desired.
Notes
Make sure to cut the potatoes into uniform pieces for consistent cooking. For added flavor, consider sautéing diced carrots or celery with the onions. This soup freezes well, so consider making a double batch for future meals. Serve it with crusty bread or a simple green salad for a complete meal.