Potato Soup Recipe
User Reviews
5
Potato Soup Recipe
Description
The Potato Soup recipe begins by cooking peeled and chopped russet potatoes in water until tender. After draining, milk and butter are added and the mixture is heated gently just until the milk bubbles slightly around the edges, avoiding boiling to preserve a creamy texture. Salt and pepper season to taste before serving.
The resulting soup is smooth and mild, with the neutral starchiness of potatoes softened by the richness of milk and butter. It does not use thickening agents or cream, relying on natural potato softness for body. The gentle cooking of the dairy components helps maintain their flavor and prevents curdling.
This simple preparation acts as a base for the dish; it can be served as is or customized with toppings or mix-ins. It pairs well with bread or sandwiches for a light yet satisfying meal. Variations include dairy-free and vegan options by substituting butter and milk accordingly, or transforming it into a loaded soup with added ingredients.
Additional notes include instructions for making the soup in an Instant Pot and storage tips recommending refrigeration up to three days and reheating before serving. The recipe emphasizes patience during cooking steps for best texture results and offers alternatives to suit dietary preferences.
Ingredients
- 2 pounds (about 6 medium) russet potato scrubbed, peeled, and chopped
- water
- 3 cups milk whole
- 4 tablespoons butter
- salt
- black pepper
Instructions
- Cover potatoes with water in a large soup pot.
- Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain.
- Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes.
- Remove from heat and ladle into soup bowls.
- Serve with salt and pepper to taste.
Notes
- Store cooled soup in an airtight container in the refrigerator for up to 3 days and reheat before serving.
- For dairy-free versions, swap butter with plant-based butter and use your preferred milk substitute.
- This recipe is vegetarian; vegan modifications involve replacing all dairy components.
- For a loaded potato soup, refer to specific recipes with additional toppings and ingredients.
- The Instant Pot method involves cooking potatoes and water under high pressure for 10 minutes, then adding milk and thickening by sautéing before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 100mg | 4% |
| Potassium | 589mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 139mg | 14% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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