Quick Potato Soup
Warm up your weeknight dinners with this comforting Quick Potato Soup, a simple yet satisfying recipe that's ready in just 35 minutes! Perfectly creamy with a touch of rustic charm, this hearty soup combines tender potatoes, savory sautéed onions, and garlic, blended to perfection with vegetable broth and a splash of milk. The addition of dried thyme and melted cheddar cheese infuses each spoonful with rich, cozy flavors. Whether you partially blend it for a creamy yet chunky texture or go fully smooth, this one-pot wonder is customizable for every palate. Serve it piping hot and garnish with fresh scallions for an added pop of flavor. Ideal for busy nights or lazy weekends, this easy potato soup recipe is a go-to for anyone craving a quick, homemade comfort food option.
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 medium yellow onion
- 2 units garlic cloves
- 2 tablespoons butter
- 4 cups vegetable broth
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 0.5 cup shredded cheddar cheese
- 2 tablespoons chopped scallions (optional, for garnish)
Instructions
Peel and dice the potatoes into small cubes, about 1/2 inch in size.
Finely chop the onion and mince the garlic cloves.
In a large pot, melt the butter over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the diced potatoes to the pot and pour in the vegetable broth.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 15-20 minutes, or until the potatoes are fork-tender.
Using an immersion blender, partially blend the soup to create a creamy texture while leaving some potato chunks for a hearty consistency. (Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the milk, salt, black pepper, and dried thyme.
Let the soup gently simmer for an additional 3-5 minutes, stirring occasionally.
Turn off the heat and mix in the shredded cheddar cheese until fully melted and incorporated.
Serve the soup warm, garnished with chopped scallions if desired.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 5290 mg | 230% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 40.5 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1013 mg | 78% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6581 mg | 140% | |
*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.
