New Brunswick Potato Soup
A simple creamy potato soup made from potatoes, onion, and milk or cream, warming winter fare in Saint John kitchens.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Large pot
- •Potato masher or blender
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 11 g
- carbs
- 38 g
- protein
- 7 g
- calories
- 280
Instructions
- 1
Melt the butter in a large pot and sweat the onion until soft, about 5 minutes.
- 2
Add the potatoes and broth, bring to a boil, then reduce to a simmer.
- 3
Cook 20 minutes until the potatoes are fully tender.
- 4
Mash roughly with a potato masher for a rustic texture, or blend part of the soup for a smoother result.
- 5
Stir in the milk, season with salt and pepper, and warm through gently without boiling.
- 6
Ladle into bowls and top with chopped chives.
Chef's tips
Mash only part of the soup so it keeps some texture rather than turning into a purée.
Ingredient substitutions
- whole milk → light cream for a richer soup
Storage
Keeps 3 days in the fridge in an airtight container.
Reheating
Reheat gently over low heat, stirring often.
Common mistakes to avoid
- •Boiling after adding milk, which can cause it to split
- •Undercooking the potatoes before mashing
Serving suggestions
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