Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This easy potato soup is basically comfort food in a bowl with very little drama. It warms your hands, fills your belly, and makes you feel like you actually did something impressive today even if you only stirred and spooned.

Why This Recipe is Awesome

Why is this recipe awesome? Because it plays nice with your schedule and your dignity. It barely needs babysitting. You toss in simple ingredients, let them do their thing, and then transform them into silky soup with an immersion blender. It is idiot proof. Seriously, even if you have zero soup cred, you will nail this.

Want a slow cooker option? Check out this handy crock pot version for when you feel like setting it and forgetting it crock pot version. FYI this recipe also scales up like a champ for feeding a crowd or pretending you are the person who cooks for holidays.

Ingredients You’ll Need

4 medium potatoes, peeled and diced
1 onion, diced
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
Salt and pepper to taste
Chives or green onions for garnish

Keep it simple. Use what you have. If your potatoes look sad, they will still make glorious soup. Good potatoes = better texture, but no one will judge you for beating the clock with whatever is in the bin.

Step-by-Step Instructions

In a large pot, sauté the onion and garlic until fragrant.
Add the diced potatoes and broth. Bring to a boil.
Reduce heat and simmer until the potatoes are tender, about 15 minutes.
Use an immersion blender to puree the soup to your desired consistency.
Stir in heavy cream and season with salt and pepper.
Serve hot, garnished with chives or green onions.

Common Mistakes to Avoid

Thinking you can skip the onions and still get flavor. Nope. Onions add backbone.
Overcooking the potatoes until they fall apart into a sad mush. Cook until tender but still intact if you like a bit of texture.
Skimping on seasoning. Potatoes are bland on their own. Season as you go and taste before serving.
Over-blending to the point the soup becomes gluey. Pulse with the immersion blender. Smooth is good, glue is not.
Adding cream too early. If you boil cream, it can separate or lose silkiness. Stir it in at the end.

Alternatives & Substitutions

Want to swap stuff? Cool. Here are some friendly ideas and my hot takes.

Heavy cream swap: Use half and half or whole milk for a lighter result. For a dairy free version use canned coconut milk. IMO coconut adds a slight sweetness so adjust seasoning.
Broth swap: Use chicken broth for richer flavor or veggie broth to keep it vegetarian. Water plus a bouillon cube works in a pinch.
Potatoes: Russets make a fluffy base and thicken well. Yukon gold give creamier texture with less blending. I often grab Yukon gold if I want fewer lumps.
Add-ins: Fry some bacon or pancetta for crunch and smoky vibes. Stir in shredded cheddar for a loaded potato effect. Drop in chopped kale or spinach for color and a tiny health win.
Vegan version: Use plant based milk and vegan butter or olive oil, and choose vegetable broth. Add more herbs for depth.
Texture play: Leave some potato chunks for bite or blitz fully for a velvety bowl. Both are great.

FAQ (Frequently Asked Questions)

Q Will this soup freeze well
A Yup. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add a splash of broth or milk if it looks too thick.

Q Can I make this without an immersion blender
A Sure. Use a regular blender but work in batches and leave the lid slightly ajar to release steam. Or mash some potatoes with a potato masher for a chunky rustic vibe.

Q Can I make it ahead of time
A Absolutely. Make it a day ahead and refrigerate. Reheat slowly on low and add extra cream or broth if needed. Flavors often improve after resting.

Q Is this kid friendly
A Most definitely. Kids generally love bland creamy textures. Sneak in some finely grated carrot or cheese for extra sneaky nutrition.

Q Can I use margarine instead of butter
A Well, technically yes, but why hurt your soul like that? If you must, use margarine, but real butter gives depth and a nicer mouthfeel.

Q How do I make it thicker without cream
A Mash some of the cooked potatoes in the pot before adding any cream. That thickens naturally. You can also whisk a slurry of cornstarch and cold water into the soup and simmer until it thickens.

Q Any tips for a fancy presentation
A Top with a swirl of cream, chopped chives, crispy bacon, and a crack of black pepper. Throw on some toasted bread on the side and pretend you meant to be all fancy.

Final Thoughts

This potato soup feels like a hug you can spoon. It suits lazy weeknights, midweek comfort binges, and dinner parties where you want something reliable and cozy. Take your time with seasoning and blending and you will get a bowl that makes everyone smile. Now go impress someone or just treat yourself. You earned it.

Conclusion

Want more creamy potato inspiration or variations to try next time? Check out these recipes for ideas and tweaks. The Ultimate Creamy Potato Soup from Sugar Spun Run has tips for extra silky texture and step by step photos The Ultimate Creamy Potato Soup – Sugar Spun Run. If you are into minimal ingredient magic, this Simple Four Ingredient version by The Baker Chick keeps things delightfully bare bones Easy Potato Soup – The Baker Chick. For family friendly twists and easy swaps, Everyday Family Cooking shares a helpful 4 ingredient approach Easy Potato Soup (4 Ingredients!) | Everyday Family Cooking. And if you want a nostalgic take that tastes like grandma made it, Add a Pinch serves up a homestyle classic Grandmother’s Potato Soup Recipe – Add a Pinch.

Enjoy the soup and the cozy vibes.

Easy Potato Soup

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and easy-to-make potato soup that warms your soul and fills your belly.

Ingredients

Scale

4 medium potatoes, peeled and diced
1 onion, diced
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
Salt and pepper to taste
Chives or green onions for garnish

Instructions

In a large pot, sauté the onion and garlic until fragrant.
Add the diced potatoes and broth. Bring to a boil.
Reduce heat and simmer until the potatoes are tender, about 15 minutes.
Use an immersion blender to puree the soup to your desired consistency.
Stir in heavy cream and season with salt and pepper.
Serve hot, garnished with chives or green onions.

Notes

For a lighter version, use half and half or whole milk instead of heavy cream. This soup can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 6g
Cholesterol: 40mg

Keywords: potato soup, easy soup recipe, comfort food, vegetarian soup, cozy soup