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The Best Easy Potato Soup Recipe

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Loaded Baked Potato Soup I Wash You Dry
Loaded Baked Potato Soup I Wash You Dry from iwashyoudry.com

Description

If you're looking for a hearty and comforting soup that's easy to make, then this potato soup recipe is perfect for you. It's creamy, delicious, and packed with flavor. Plus, it's made with simple ingredients that you likely already have in your kitchen. This soup is perfect for a chilly evening or as a lunchtime meal.

Prep Time

The prep time for this potato soup recipe is approximately 15 minutes.

Cook Time

The cook time for this potato soup recipe is approximately 30 minutes.

Ingredients

  • 4 large potatoes, peeled and diced
  • 1 onion, chopped
  • 4 cups of chicken or vegetable broth
  • 1 cup of heavy cream
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • Salt and pepper to taste

Equipment

  • A large pot
  • A blender or immersion blender
  • A wooden spoon or spatula
  • A cutting board
  • A sharp knife

Method

  1. Melt butter in a large pot over medium heat.
  2. Add the chopped onions and sauté for 3-4 minutes until they are translucent.
  3. Add the diced potatoes, garlic powder, and dried basil. Stir to combine.
  4. Add the chicken or vegetable broth and bring the mixture to a boil.
  5. Lower the heat and let the soup simmer for 20-25 minutes or until the potatoes are soft and tender.
  6. Remove the pot from the heat and let it cool for a few minutes.
  7. Using a blender or immersion blender, blend the soup until it's creamy and smooth.
  8. Return the pot to the stove and add the heavy cream. Stir to combine.
  9. Season with salt and pepper to taste.
  10. Serve the soup hot with your favorite toppings, such as chopped chives, crispy bacon, or shredded cheese.

Notes

  • If the soup is too thick, you can add more chicken or vegetable broth to thin it out.
  • If you prefer a chunkier soup, you can skip the blending step and leave the potatoes as they are.
  • This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition Info

This potato soup recipe yields approximately 6 servings. Each serving has approximately 300 calories, 20g of fat, 20g of carbohydrates, and 6g of protein.

Recipe FAQ

Can I make this soup in a slow cooker?

Yes, you can. Simply add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Blend the soup until it's creamy and smooth, and then add the heavy cream.

Can I use milk instead of heavy cream?

Yes, you can. However, the soup will be less creamy and will have a thinner consistency.

Can I add other vegetables to this soup?

Yes, you can. Carrots, celery, and corn are great additions to this potato soup recipe.

Recipe Tips

  • Use good quality chicken or vegetable broth for the best flavor.
  • For a vegan version of this soup, use vegetable broth and substitute the heavy cream with coconut cream or almond milk.
  • Don't overcook the potatoes as they can become mushy and lose their texture.
  • Garnish the soup with your favorite toppings to add extra flavor and texture.

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