Homemade Potato Soup
Homemade potato soup is the perfect comfort food and easy family dinner. Made with just five ingredients and ready in 30 minutes, it is cheap and easy to make but oh so delicious.
It's like loaded mashed potatoes in soup form, as comforting and as loved as Mac and Cheese or Shepherds Pie it's essentially a hug in a bowl.
Why This Recipe Is Great For Busy Parents
- No fancy ingredients
- Cheap to make
- A simple creamy soup the whole family will love
Ingredients you will need
Ingredient Notes and Substitutes
- Butter: I like the richness that butter brings to this simple soup recipe, but you can substitute this for olive oil, or any oil you have in your pantry.
- Onion: I use brown onions in this recipe. You could of course substitute this for leeks. Leeks are mild and sweet and are perfect in a potato soup or in a chicken leek pie.
- Potatoes: Just like baked mashed potatoes, or scalloped potatoes the best potatoes for soup are the flour varieties such as Agria, Yukon Gold or Russet potatoes.
- Stock: When I make this soup I use chicken bone broth made in the crockpot. I would recommend a chicken or vegetable broth or stock for this soup.
- Milk: I use cows milk when I make this recipe, but you can use your favourite diary-free milk.
Potato Soup Step-by-step
Below are illustrated step-by-step instructions to make my Homemade Potato Soup recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
PREP:
- Dice the onion
- Peel and roughly chop the potato into golf ball sized pieces.
Step one: Heat the butter in a large sauce pan or pot over a medium heat.
Step two: Add the diced onion and sauté until soft sweet and fragrant.
Step three: Add the diced potatoes stir and cook in the butter for 3-5 minutes..
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Step four: Add the stock, bring to the boil then cover the sauce pan with a lid and simmer for 15-20 minutes until the potatoes are fork tender.
Step five: Blend the potatoes and stock until smooth, add milk until you achieve a thick velvety soup texture.
Step six: Taste and season with salt and pepper as needed.
Tips & FAQs
Here is how you can make this Easy Potato Soup Recipe perfectly every time!
- Be sure to use a floury variety of potato. I'm based in New Zealand, my favourite type of potato for this recipe is Agria. Other floury varieties include Maris Piper, Russet, King Edward and Russet.
- The better the stock you use, the better the soup will be! Save the chicken bones from a roast chicken dinner and make your own bone broth.
- My kids love adding a small handful of grated sharp cheddar cheese into the bottom of their soup bowl before adding the hot soup.
- Garnish is not essential, but crispy bacon, grated cheese, chopped parsley chives or fresh herbs and a little sour cream can make this humble soup more impressive.
How To Make This Recipe Suitable For Baby-Led-Weaning
- Potato soup is a smooth soup with no bits and pieces that could be a choking hazard for a young baby.
- Do not garnish the soup with large pieces of leafy fresh herbs as these can be a choking hazard.
- Skip the crispy bacon as garnish. Processed meats such as bacon can be very high in salt and are not suitable for babies
- You can pre-load soft short handled spoons with soup for a baby to self feed.
- If you are making this soup for a baby or toddler choose a low sodium stock to broth and remove the portions for the baby before seasoning with salt for the rest of the family.
Homemade Potato Soup
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Ingredients
- 75 grams butter
- 1 large onion
- 1 kilogram potatoes
- 750 millilitres stock
- 2-3 cups milk
- salt and pepper
Instructions
Prep
- Dice the onionPeel and roughly chop the potato into golf ball sized pieces.
Soup
- Heat the butter in a large sauce pan over a medium heat.
- Add the diced onion and sauté until soft sweet and fragrant.
- Add the diced potatoes and cook in the butter for 3-5 minutes.
- Add the stock, cover the sauce pan with a lid and simmer for 15-20 minutes until the potatoes are tender.
- Blend the potatoes and stock until smooth, add milk until you achieve a thick velvety soup texture.
- Taste and season with salt and pepper as needed.
- Enjoy.
Notes
- Be sure to use a floury variety of potato. I'm based in New Zealand, my favourite type of potato for this recipe is Agria. Other floury varieties include Maris Piper, Russet, King Edward and Russet.
- The better the stock you use, the better the soup will be! Save the chicken bones from a roast chicken dinner and make your own bone broth.
- My kids love adding a small handful of grated sharp cheddar cheese into the bottom of their soup bowl before adding the hot soup.
- Garnish is not essential, but crispy bacon, grated cheese, chopped parsley chives or fresh herbs and a little sour cream can make this humble soup more impressive.
- Butter: I like the richness that butter brings to this simple soup recipe, but you can substitute this for olive oil, or any oil you have in your pantry.
- Onion: I use brown onions in this recipe. You could of course substitute this for leeks. Leeks are mild and sweet and are perfect in a potato soup or in a chicken leek pie.
- Potatoes: Just like baked mashed potatoes, or scalloped potatoes the best potatoes for soup are the flour varieties such as Agria, Yukon Gold or Russet potatoes.
- Stock: When I make this soup I use chicken bone broth made in the crockpot. I would recommend a chicken or vegetable broth or stock for this soup.
- Milk: I use cows milk when I make this recipe, but you can use your favourite diary-free milk
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.