Description
A comforting and hearty potato soup that warms you from the inside out, perfect for chilly days with just a few simple ingredients.
Ingredients
Scale
- 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 them 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
For a richer flavor, consider adding a splash of cream or using vegetable broth instead of water when boiling the potatoes. Serve with fresh herbs and crusty bread or a salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg