A simple and creamy potato soup that’s perfect for a quick and comforting meal. This recipe is lighter on cream but rich in flavor, and it’s ready in about 30 minutes.
Author:Sarah Peterson
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 cup chopped yellow onion (about 1 medium)
2 cloves garlic, minced
4 cups low-sodium chicken broth
1.5 pounds Yukon Gold potatoes, peeled and diced
1 cup milk
1/2 cup half-and-half
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons chopped fresh chives, for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot.
Stir in the milk and half-and-half. Heat gently until warmed through, but do not boil.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh chives.
Notes
For a thicker soup, use fewer potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup.
You can substitute vegetable broth for chicken broth for a vegetarian option.
This soup freezes well. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.