Description
A warm and creamy potato soup that’s easy to make and perfect for any occasion.
Ingredients
- 3 1/2 pounds potatoes, peeled and diced
- Water (enough to cover the potatoes) with a few pinches of salt
- 3 tablespoons butter
- 1 medium onion, diced
- 6 cups whole milk (or preferred milk)
- 1 1/2 teaspoons salt (adjust to taste)
- Ground black pepper to taste
Instructions
- Place potatoes in a large pot and cover with water, adding a few pinches of salt.
- Bring to a gentle boil and cook until fork-tender but not falling apart, about 10-15 minutes.
- Drain the potatoes, reserving a cup of cooking liquid.
- In a Dutch oven or large soup pot, heat butter over medium heat.
- Add diced onions and sauté until soft and golden around the edges.
- Add the drained potatoes to the pot with the cooked onions.
- Pour in the milk, season with salt and pepper, and gently bring the mixture to a simmer. Avoid boiling to prevent curdling.
- Simmer gently for 10 minutes.
- Mash about half of the potatoes with a potato masher or use an immersion blender to create a creamy texture while leaving chunks intact.
- Add reserved cooking liquid if a thinner consistency is desired.
- Taste and adjust salt and pepper as needed.
- Serve hot with a sprinkle of ground black pepper on top.
Notes
Use starchy potatoes like Russets for a creamier texture. For extra flavor, consider adding garlic when sautéing onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American