One-Pot Potato Soup
A creamy, comforting classic in one simple pot, perfect for chilly evenings or busy weekdays.
Ingredients
Main Ingredients
- 4 medium medium-sized potatoes, peeled and diced
- 1 medium medium yellow onion, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk, for a lighter version)
- 2 Tbsp olive oil
- Salt and pepper, to taste
- optional fresh chives or parsley, chopped, for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and diced celery. Sauté for about 5 minutes until the onions become translucent and fragrant.
- Stir in the minced garlic and cook for another minute, ensuring the garlic remains bright and fragrant.
- Add the diced potatoes to the pot and stir to combine. Season with salt and pepper, then pour in the broth.
- Bring the mixture to a gentle boil, then reduce heat and cover the pot. Simmer for about 20 minutes or until the potatoes are tender.
- Use a potato masher or immersion blender to partially mash the potatoes, creating a creamy consistency while leaving some chunks for texture.
- Stir in the heavy cream, allowing it to warm through, and adjust seasoning as desired.
- Serve hot, garnished with fresh chives or parsley if desired.
Notes
For added depth of flavor, consider roasting the potatoes before adding them to the soup. Adjust broth or cream for desired consistency; add smoked paprika or herbs like thyme for more flavor. This soup can be refrigerated and reheated beautifully.