So hearty, satisfying, and deliciously filling … and it’s in your bowl in less than 40 minutes.
Nothing fills a home with comfort more than a big pot of potato soup just bubbling on the stove. It reassures you and yours that, yes, another delicious meal awaits us because mom’s in charge, and moms, well, make life amazing for everyone.
Ditto for a big, steaming bowl of potato soup. Potato soup has stood the test of time for several reasons. For one thing, potatoes satisfy the belly and soul. They are comfort food in extremis. This is why we serve them mashed, paired with all our favorite comfort foods from meatloaf to shepherd’s pie.
Whenever I am having a “challenging” day, a bowl of hot potato soup can set it firmly back on the path toward blissful. It’s filling, satisfying, wholesome, nutritious, and I just feel empowered afterward, as if I’ve given my body what it needs to get off the couch and take my next step toward doing something positive.
Why you and your family will love this potato soup recipe
What’s great about this potato soup recipe is that it’s so simple, quick, and completely customizable for everyone at the table.
First, there’s nothing the kids won’t like here. Potatoes are cooked in milk and broth with a bit of onion for flavor as they bubble away. They shimmer in the soup by the time you serve it (translation: onions are completely undetectable by kid radar by dinner time).
There’s nothing more appetizing than a big crock of these glistening potatoes suspended in a velvety, creamy broth, just waiting for everyone to dive in at the table, served with big hunks of bread to dip in it.
To make this fun to eat for moms, dads, and kids, simply scoot all mom and dad add-ons (that kids tend not to like so much) like chives or onions wayyyyy over by the adult bowls. Meanwhile, you can put little condiment bowls full of kid-friendly additions over where the little ones eat … like colorful little bowls full of their favorite shredded cheeses, crunchy bacon bits, and a little dish of sour cream for children with more elevated palates.
How do I store leftovers?
This soup will stay fresh in the refrigerator up to 5 days. You can also freeze big batches of this soup in gallon freezer bags. If you do this, omit the dairy and cook your potatoes in the broth only. Some people make potato soup with only water or broth, and eat it just like that! So the milk is an optional creamy addition anyway. So stir that in last, to finish your soup, after you’ve thawed and reheated it on the stove. This way, you’ll get that perfect flavor and texture combo you want, and with ease!
Serving suggestions
I love serving this hearty soup with a great sandwich or pastry to complement its velvety texture. My favorite pairings with this luscious potato soup are this Ham And Cheese Puff Pastry Melt. Also, these Italian Ciabatta Sandwiches are so good to dip in this soup, with those spicy meats that pair so nicely against the cream and potato flavors here. Other great side ideas are a really crunchy salad that pairs well against a creamy soup, like this Layered Italian Chopped Salad. For dessert? Something red and crunch-a-licious—two things kids love—like this sweet and savory blend of contrasting yet complementary flavors in this Strawberry-Pretzel Dessert that kids go crazy for!
Potato Soup Recipe
Ingredients
- 3 tablespoons butter
- 1 large onion chopped
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk
- 6 medium russet potatoes about 2 pounds, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup shredded cheddar cheese optional for garnish
- Chopped chives optional for garnish
- 4 slices cooked bacon crumbled, optional for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in flour to form a paste and cook for another 2 minutes.
- Gradually add broth and milk, stirring constantly to prevent lumps. Add diced potatoes, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
- If desired, use an immersion blender to purée the soup until smooth or leave as is for a chunkier texture. Serve hot, garnished with shredded cheese, chives, and bacon if using.
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