We enjoy a good Potato Soup be it Winter or during any other season. Creamy potato soup is a great light dinner that’s low in calories and keeps one full for a longer time. The soup recipe I’m sharing today is easy to make and tastes awesome.
How to make the best potato soup at home?
I like to use russet potatoes, it has more starch and gives the soup a silky smooth texture, but you can use other types of potatoes including red potatoes. You have the option of using either cream for a richer flavor or whole cream milk. We are not going to make a white sauce here, so we won’t add flour. If you like potato soup without milk or cream, try my Lentil Potato Creamy soup
In a pan, add the butter and olive oil, we are mixing olive oil with butter to prevent the butter from burning. Then we will add the onion until translucent and then add the potatoes. It’s important to fry the potatoes to bring out more flavor from it.
Then add water and the rest of the ingredients except the milk or the cream. While the potato is cooking you might need to add more water; it depends on the level of heat you are cooking with and the type of potatoes you have used.
When the potatoes are all cooked, with a potato masher, mash the potatoes leaving some chunks. Then add the cream or the milk and stir for one minute on medium heat.
Other methods of cooking potato soup
There are other methods for finishing this potato soup.
- Take half of the amount of soup before mashing and then add it later to the soup, this way you have bigger chunks of potatoes in the soup.
- You can pour the potato soup in a blender and blend it until smooth. Pour the soup back into the pan and then add the cream or milk and stir for one minute.
- You can mix two different types of potatoes when making potato soup if you wish.
Other Soups You Will Love to Make:
The original recipe was posted in 2010 but is updated with new text and images to make following the recipe easier.
Easy Creamy Potato Soup Recipe
- 1 ½ cup potato cut in cubes
- ¼ cup chopped onion
- 1 cube chicken bouillon
- ½ cup cream or whole cream milk
- Salt to taste
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cups of water
- In a pan, add the olive oil and the unsalted butter. When the butter melts, add the onion and fry until translucent.
- Add the potatoes to the onion and continue to fry until you see brown patches on the potatoes.
- Add the water and the black pepper, when it comes to a boil add the chicken bouillon and stir. Allow the mixture to come to a boil.
- Check if the potatoes are tender, the potatoes are ready within seven minutes after the first boil, but it might stay hard depending on the type of potatoes you have used.
- Use a potato masher to mash the potatoes until few chunks are left. You can also transfer the whole soup to a blender and blend until smooth, that’s up to your liking.
- Add the cream or the milk to the soup and let it boil for a minute.
- Serve hot.
- Instead of blending all the soup, you can blend half of it to get silky soup with some potato chunks.
- To make this soup special, you can top it with shredded cheese and bacon.