Ingredient Potato Soup: My Cozy, No-Fuss Recipe Guide
Let’s Dive Into This Soup—But Not Literally!
OK, so here’s the thing: Ingredient Potato Soup is my go-to whenever life feels a bit like a leaky boot (yep, that’s my best analogy for a rough day). I started making this years ago in my seriously tiny flat where the only real kitchen tool I owned was a half-melted spatula from a yard sale—honestly, that thing could’ve been used as a prop in a disaster movie. The soup itself? It’s one of those magical things that reminds me of staying with my Auntie Lydia in the Midlands. She always insisted that soup cures ‘miserable weather syndrome.’ And, between you and me, she wasn’t wrong. Potato soup is comforting, silly-easy, and genuinely not fussy. (Also: I’ve definitely spilled plenty of it on myself, and once, on my cat. He was not amused.)
Why Do I Keep Making This?
I make this whenever I’m too knackered (that’s ‘very tired’ if you’re not from my neck of the woods) to bother with anything fussy. My family goes absolutely nuts for this—something about the creamy, starchy goodness. And if I try to jazz it up too much, my daughter just side-eyes me with that look teenagers do. Honestly, it’s survived some of my worst kitchen days (ever tried peeling potatoes with a butter knife?) and it still delivers. Plus, it’s cheap as chips—no gourmet nonsense required.
What You’ll Need (+ a Few Shortcuts)
- 4 medium potatoes (any kind, honestly—I once used red potatoes and nobody noticed. My gran swore by King Edward, but my corner shop rarely has those and I’m not trekking across town for spuds).
- 1 onion, chopped (or a couple shallots if that’s what you’ve got; I’ve also used leek in a pinch).
- 2-3 cups veggie or chicken stock (sometimes I use half stock, half water—works fine).
- 1 cup milk (full-fat is best, but I’ve done it with oat milk and it’s surprisingly decent. Non-dairy friends, you are seen!)
- 2 tbsp butter (or a glug of olive oil when I run out, which is, let’s be honest, often).
- Salt and pepper to taste (I tend to go heavy on the pepper, but that’s just me).
- Optional: A handful of grated cheese, some chives, crispy bacon bits, or a swirl of cream for serving—this is your moment to shine, so don’t hold back.
How I Actually Make This Soup (Step by Step-ish)
- Peel (if you can be bothered) and chop the potatoes into rough chunks—nothing fancy, about the size of dice. If you leave the skins on, don’t worry; it’s rustic, right?
- Chop up the onion and, if you’re like me, try not to cry more than usual. That said, sunglasses work in a pinch (looks silly, but hey, cooking’s not a fashion show).
- In a big pot, melt the butter or heat your oil. Toss in the onions. Let them soften on medium heat; if they get a little brown, that’s just ‘flavor development,’ not burning. At least, that’s what I tell myself.
- Add the potatoes, give them a stir, and after a couple minutes, pour in your stock. Bring the works to a gentle simmer. If it looks a bit swampy, you’re probably on the right track.
- Cover and simmer for about 15-20 minutes, or until the potatoes are soft enough to easily poke with a fork (this is where I usually sneak a taste—don’t tell the others).
- Now, grab a potato masher or, if you’re feeling fancy (or lazy), use an immersion blender to blitz it smooth-ish. I like mine a bit chunky; if you want silky, keep going. Oh, and don’t fret if it looks odd at this point—tends to happen.
- Pour in the milk, stir, and warm it through—don’t let it boil now. Season like you’re a 90s sitcom chef (generously but not wildly). Taste, adjust, smile.
- Ladle into bowls, top as desired, and sit back. Or stand. Or, if you’re like me most evenings, eat it while standing over the sink scrolling through recipes on Smitten Kitchen.
Things I’ve Picked Up Along the Way
- If you overboil the potatoes, don’t panic! Just mash them up well; nobody’s keeping score.
- Leftover soup thickens up like nobody’s business, but a quick splash of stock or water in the pan will revive it.
- Cheese on top is almost always a win, though I once tried feta—it didn’t melt, just went weird. Live and learn.
How I Like to Switch It Up
- Add a handful of frozen peas near the end for a pop of green (honestly, mostly for Instagram photos).
- Smoked paprika, a clove of garlic, or even a squeeze of lemon adds a little twist—though I once tried nutmeg and, yeah, won’t do that again.
- If you’ve got leftover ham, chuck it in. Or roasted carrots. Potato soup is the blank canvas of my not-so-artistic kitchen creations.
About That Soup Pot…
I’ve said you need a big pot, but honestly, I once made this in a battered old saucepan and just cooked it in batches. If you don’t have a blender, just keep mashing—that’s how my mum did it for years.
Will It Keep? (Sort Of)
You can store this soup in the fridge for 2-3 days; just pop it into a sealed tub or big jar. Add a splash of stock when reheating, give it a stir, and you’re golden. Though honestly, in my house, it never lasts more than a day—even my picky kid suddenly shows up when there’s potato soup left.
The Best Way to Eat It (In My Opinion)
I like mine with a slab of crusty bread, preferably warm from the oven, or sometimes I toast up some leftover ends with butter and dunk away. Over Christmas, we throw in a handful of grated cheddar and a sprinkle of chives—my cousin swears by Worcestershire sauce, but that’s her cross to bear! For some other bread ideas, I like to check King Arthur Baking’s bread recipes.
Little Lessons (aka Things I Messed Up So You Don’t Have To)
- Don’t rush the simmering step—I once microwaved the whole thing to save time, and honestly, the potatoes had the texture of rubber dog toys.
- Use a bigger pot than you think you need. Every time I ignore this, I end up with a starchy mess boiling over.
- If the soup tastes flat, squeeze just a bit of lemon or add extra pepper. Actually, that’s true for a lot of things in life, if you ask me.
Some Questions Folks Have Actually Asked Me
- Can I freeze this soup? Sure, though the texture can get a bit weird after thawing; just blitz it again and maybe add some extra milk. I still do it sometimes when I’ve made a massive batch.
- What about vegan? Oh, totally! Just skip the butter (use olive oil) and go with your favorite plant milk. I’ve even used coconut milk once—not bad, just different.
- Can I add more stuff? Go wild. Sweetcorn, spinach, shredded duck (kidding—but maybe?), whatever needs using up.
- I don’t have an immersion blender—what next? Just use a potato masher. Or a fork, though that’ll take a while and give your arm a workout. Or, on second thought, leave it chunky; that’s what the Irish call ‘hearty fare.’
- What if I over-salt it? Toss in a raw potato chunk, let it simmer a bit, then fish it out. Supposed to remove excess salt. I’ve tried, mixed success, but hey, it can’t hurt!
- Can I double the recipe? Absolutely, though once I tried doing a triple batch and the pot overflowed; it made the entire flat smell, well, earthy, for a week. So, proceed with caution (and maybe open a window).
Right, I think that’s everything! If you try this Ingredient Potato Soup—or end up inventing your own weird twist on it—I’d love to hear about it. Or maybe share your own tricks? Soup people are the best people, after all. Cheers!
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 green onions, sliced (for garnish)
Instructions
-
1In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
-
2Stir in the minced garlic and cook for 1 minute until fragrant.
-
3Add the diced potatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the potatoes are tender.
-
4Using a potato masher or immersion blender, mash or blend the soup to desired consistency, leaving some potato chunks for texture.
-
5Stir in the milk and heat gently until warmed through. Taste and adjust seasoning if needed.
-
6Ladle the soup into bowls and garnish with sliced green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
