Homemade Potato Soup
This potato soup is a simple creamy soup that the whole family will love.
Servings: 6 servings
Calories: 201kcal
Ingredients
- 75 grams butter
- 1 large onion
- 1 kilogram potatoes
- 750 millilitres stock
- 2-3 cups milk
- salt and pepper
Instructions
Prep
- Dice the onionPeel and roughly chop the potato into golf ball sized pieces.
Soup
- Heat the butter in a large sauce pan over a medium heat.
- Add the diced onion and sauté until soft sweet and fragrant.
- Add the diced potatoes and cook in the butter for 3-5 minutes.
- Add the stock, cover the sauce pan with a lid and simmer for 15-20 minutes until the potatoes are tender.
- Blend the potatoes and stock until smooth, add milk until you achieve a thick velvety soup texture.
- Taste and season with salt and pepper as needed.
- Enjoy.
Notes
- Be sure to use a floury variety of potato. I'm based in New Zealand, my favourite type of potato for this recipe is Agria. Other floury varieties include Maris Piper, Russet, King Edward and Russet.
- The better the stock you use, the better the soup will be! Save the chicken bones from a roast chicken dinner and make your own bone broth.
- My kids love adding a small handful of grated sharp cheddar cheese into the bottom of their soup bowl before adding the hot soup.
- Garnish is not essential, but crispy bacon, grated cheese, chopped parsley chives or fresh herbs and a little sour cream can make this humble soup more impressive.
- Butter: I like the richness that butter brings to this simple soup recipe, but you can substitute this for olive oil, or any oil you have in your pantry.
- Onion: I use brown onions in this recipe. You could of course substitute this for leeks. Leeks are mild and sweet and are perfect in a potato soup or in a chicken leek pie.
- Potatoes: Just like baked mashed potatoes, or scalloped potatoes the best potatoes for soup are the flour varieties such as Agria, Yukon Gold or Russet potatoes.
- Stock: When I make this soup I use chicken bone broth made in the crockpot. I would recommend a chicken or vegetable broth or stock for this soup.
- Milk: I use cows milk when I make this recipe, but you can use your favourite diary-free milk
Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 37g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 552mg | Potassium: 877mg | Fiber: 4g | Sugar: 8g | Vitamin A: 421IU | Vitamin C: 35mg | Calcium: 140mg | Iron: 1mg