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Potato soup is such a simple dish, but you can take it in so many directions with different vegetables, seasonings and toppings. On my Twitch channel two weeks ago I cooked a bare-bones version of this soup using just potato, onion and garlic. I prefer to add a carrot when I have it, for a little extra touch of sweetness. But it works just fine with or without!
You also have the option to peel your potatoes or not–I do not. It saves time and I don’t mind the little flecks of potato skin in the finished soup. If that would bother you though, peel them up front.
And don’t forget the toppings! I like mine with cheddar cheese, crumbled bacon, hot sauce (Frank’s in this case) and a dollop of Greek yogurt or sour cream.
This recipe is loosely based on Mark Bittman’s potato and leek soup in How to Cook Everything: The Basics.
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 medium carrot, peeled and diced
- 2 pounds russet potatoes (2 or 3), peeled if desired, cut into 1/2-inch cubes
- 4 cups chicken or vegetable stock, or water
- 1/2 cup milk or cream (I use 1%)
- salt and pepper
- Heat a Dutch oven or soup pot over medium heat and melt the butter. When the foam subsides, add the garlic and stir for a minute until fragrant.
- Add the onion, carrot and potatoes. Season with salt and pepper. Cook and stir until the onion has softened, 5-10 minutes.
- Add the stock, just submerging the potatoes. Top it off with water if necessary. Bring the soup up to a boil, reduce the heat and simmer uncovered 20-30 minutes until potatoes are tender.
- Puree the soup with an immersion blender, or in batches in a regular blender. Stir in the milk. Taste the soup and adjust the seasoning.
- Serve with cheese, bacon, sour cream, hot sauce or any other toppings you like!