Simple Potato Soup
Creamy, comforting, and irresistibly easy, this Simple Potato Soup is the ultimate one-pot recipe for cozy weeknight dinners or leisurely lunches. Featuring tender russet potatoes, sautéed onions, and a luscious roux base made with butter and flour, this hearty soup achieves its smooth, velvety texture with the help of an immersion blender. A splash of whole milk adds richness, while a sprinkle of salt and pepper ensures perfectly balanced flavors. Ready in just 45 minutes, this recipe is as flexible as it is delicious—serve it with optional toppings like shredded cheddar and fresh parsley for a customizable bowl of comfort. Packed with wholesome ingredients and quick to make, this potato soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups whole milk
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- 0.5 cup shredded cheddar cheese (optional)
Instructions
Peel and dice the potatoes into small cubes (approximately 1/2 inch). Set aside.
Finely chop the onion and mince the garlic.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 4-5 minutes.
Sprinkle the flour over the onion mixture, stirring constantly, and cook for 1-2 minutes to form a roux.
Slowly pour in the vegetable broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot. Cover and let simmer over medium heat for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Use an immersion blender to blend the soup until smooth, or blend it in batches using a countertop blender (be careful with hot liquids). For a chunkier soup, blend only half of the mixture.
Stir in the milk, salt, and pepper. Let the soup heat through over low heat for an additional 5 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 6429 mg | 280% | |
| Total Carbohydrate | 264.1 g | 96% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 52.6 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1296 mg | 100% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6667 mg | 142% | |
*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.
