Good evening, my dear friends! It’s getting late on this cool Tuesday night here in Rabat, and my soul is calling for a meal that is simple, nourishing, and deeply comforting. That’s when I turn to this beautiful Creamy Potato Soup Recipe. Imagine a velvety, savory soup, brimming with tender chunks of potato in a light-yet-luscious broth that warms you from the inside out. This recipe is the perfect balance of a cozy, soul-warming meal with wholesome ingredients, and it all comes together in one pot right on your stove.
Serving Versatility
This wonderfully simple soup is a perfect canvas! Enjoy it just as it is in a warm, cozy bowl, serve it with a side of crusty bread for dipping, or pair it with a fresh green salad for a light and lovely lunch.
Full Recipe: My Simple Stovetop Potato Soup
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Servings: 6
- Calories: Approximately 300 calories per serving
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 lbs Yukon Gold potatoes, peeled and diced
- 2 cups milk (whole or 2%)
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley, for garnish
Instructions
- Melt the butter in a large Dutch oven or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
- Sprinkle the flour over the onions and cook, stirring constantly, for 1-2 minutes. This creates a “roux” and cooks out the raw flour taste.
- Gradually whisk in the chicken or vegetable broth, a little at a time, until the mixture is smooth.
- Add the diced potatoes to the pot. Bring the soup to a simmer, then reduce the heat to medium-low. Cover and cook for 15-20 minutes, or until the potatoes are very tender.
- Reduce the heat to low. Use a potato masher to gently mash about half of the potatoes directly in the pot. This creates a perfect creamy-yet-chunky texture.
- Slowly stir in the milk and warm the soup through for a few minutes. Do not let it boil.
- Season generously with salt and pepper to your taste. Ladle the hot soup into bowls and garnish with fresh chives.
Why You’ll Love This Recipe
- Quick preparation: This is a truly fast potato soup, ready in about 35 minutes on the stovetop.
- Budget-friendly ingredients: It uses the most humble and affordable pantry staples to create a satisfying meal.
- Big, cozy flavor: This potato soup simple recipe is creamy and comforting without being heavy, with a savory flavor reminiscent of a good country gravy potato soup.
- Nutritional value: A wholesome potato soup no heavy cream needed, making it a lighter choice.
- Customizability: This is a perfect base recipe. Feel free to add cheese, bacon, or your favorite herbs.
Cultural or Cooking Technique Note
The secret to this soup’s creamy texture without using heavy cream is a classic French technique called a “roux.” A roux is a simple paste made from cooking fat (in this case, butter) and flour together. When you slowly whisk in a liquid like broth, the roux thickens it, creating a stable, velvety base. This foundational cooking method is what gives so many classic sauces and soups, from gravy to this delicious potato soup, their signature luscious consistency.
Serving Suggestions
- Simple & Classic: Serve in a warm bowl with a sprinkle of fresh chives or parsley and a generous amount of freshly cracked black pepper.
- Loaded Up: Top your soup with shredded cheddar cheese, crispy crumbled bacon, and a dollop of sour cream for a loaded baked potato feel.
- Perfect Pairing: Serve with a side of warm, crusty bread or crackers for dipping into that delicious broth.
- Light Lunch: Pair a smaller bowl of this soup with a simple green salad for a satisfying and balanced meal.
Pro Tips for Success
- Cook the Roux: Don’t rush cooking the flour in the butter. Letting it cook for a full minute or two gets rid of any raw flour taste and deepens the flavor.
- Gradual Whisking: To avoid a lumpy soup, add the broth to the roux very gradually at first, whisking constantly until each addition is smooth before adding more.
- Choose Your Potato: Yukon Gold potatoes are fantastic here because they are naturally buttery and creamy, but classic Russets also work wonderfully.
- Mash for Texture: Gently mashing some of the cooked potatoes right in the pot is the easiest way to thicken the soup and create that perfect rustic, chunky-creamy texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. I generally don’t recommend freezing this soup, as the texture of both the potatoes and the milk-based broth can become grainy upon thawing. To reheat, warm the soup gently on the stovetop over low heat, stirring frequently until it’s heated through. Avoid boiling.
Closing Paragraph
I am so excited for you to try this wonderfully simple and comforting Creamy Potato Soup Recipe. It’s proof that the most satisfying meals are often the easiest to make right on your stove. It’s a perfect, cozy dish for any day of the week. Please give it a try, and I would love for you to come back and leave a rating and a comment to let me know how you enjoyed it!
🎀 Final Thoughts
This soup is my go-to “simple is best” meal. When I want something that feels like a warm, nourishing hug in a bowl without any fuss or heavy ingredients, this is it. It’s a beautiful reminder that you don’t need much to make something truly delicious and comforting. I hope it brings a little bit of that simple joy to your kitchen.