Potato Soup
A simple, filling soup of potatoes simmered with onion and milk, an easy everyday meal from what the root cellar and pantry had on hand.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Large pot
- •Potato masher or blender
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 10 g
- carbs
- 42 g
- protein
- 7 g
- calories
- 280
Instructions
- 1
Melt the butter in a large pot and cook the onion until softened.
- 2
Add the potatoes and broth, bring to a boil, then simmer covered 20 minutes until the potatoes are very soft.
- 3
Mash some of the potatoes right in the pot to thicken the soup, leaving some chunks for texture.
- 4
Stir in the milk and warm through gently without boiling hard.
- 5
Season with salt and pepper to taste.
- 6
Ladle into bowls and garnish with chopped chives if using.
Chef's tips
Mash only part of the soup so it has both a creamy body and some potato chunks for texture.
Ingredient substitutions
- milk → a plant-based milk for a dairy-free version, with oil in place of butter
Storage
Keeps 3 days covered in the fridge.
Reheating
Reheat gently over low heat, stirring, without boiling hard.
Common mistakes to avoid
- •Boiling hard after adding milk, which can cause it to split
- •Not mashing any of the potatoes, leaving a thin broth
Serving suggestions
Cooked Potato Soup?
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