Creamy Easy No Peeling Potato Soup
Indulge in the comforting, hearty flavor of this Creamy Easy No Peeling Potato Soup—a time-saving twist on a classic favorite! With no peeling required, this recipe makes it effortless to enjoy the creamy, velvety texture of Yukon Gold or Russet potatoes blended with rich heavy cream, savory garlic, and sweet diced onions. Perfect for busy weeknights, this soup comes together in just 40 minutes, offering a cozy meal that’s packed with wholesome ingredients. Customize your bowl with optional toppings like shredded cheddar cheese, crispy bacon, or fresh green onions for an extra layer of flavor. Whether you're craving comfort food or looking for a simple, satisfying dish, this hassle-free potato soup is sure to become a go-to recipe.
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Recipe Information
Ingredients
- 6 medium-sized Russet or Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 1 medium-sized, diced Yellow onion
- 2 minced Garlic cloves
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup, shredded (optional, for topping) Cheddar cheese
- 2 chopped (optional, for topping) Green onions
- 4 slices, cooked and crumbled (optional, for topping) Bacon
Instructions
Wash the potatoes thoroughly under running water to remove any dirt, leaving the skin on. Cut the potatoes into small cubes (about 1-inch pieces).
In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed potatoes to the pot, then pour in the chicken or vegetable broth. Bring the mixture to a boil.
Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes or until the potatoes are very tender when pierced with a fork.
Remove the pot from the heat. Use an immersion blender to blend the soup to your desired consistency. For a chunkier texture, blend half the soup and leave the other half with potato pieces. Alternatively, you can transfer the soup in batches to a countertop blender if you don’t have an immersion blender. Be careful when blending hot liquids.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasonings if necessary.
Return the pot to low heat to warm the soup through, about 2-3 minutes, but avoid boiling.
Serve the soup hot, topped with shredded cheddar cheese, chopped green onions, and crumbled bacon, if desired.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 7436 mg | 323% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 14.6 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 704 mg | 54% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4661 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
