This creamy and delicious Potato Soup Recipe is ideal for those times when you want a quickly and easily prepared casual meal which is nourishing and comforting. With this recipe, you can have a delicious, smooth and rich bowl of soup on your table in under 30 minutes. And best of all, this soup is both adult and child approved!
Jump to:
Why we love this recipe:
My easy Potato Soup is made from inexpensive, basic, ingredients that you will most likely have in your store cupboard, making it ideal for those days when you have not had the time or the energy to make a special trip to the store.
This is a great recipe to share with people who have specific dietary requirements as it is gluten-free, dairy-free and vegan.
With this recipe, you can improvise. You don’t have enough potatoes? That’s okay! Top up with ingredients such as pumpkin, cauliflower or sweet potato.
If you don’t have parsley to garnish the soup, you may have chives or spring onions/scallions. Soup is such a versatile dish, make this meal your own!
And for all you meat lovers out there, add some crispy bacon bits to add textural contrast.
For convenience, I like to make a large batch of the soup and freeze the extra for a quick lunch or dinner! It is great to have on hand.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Potatoes – although any type of potato does work, I generally prefer to use a starchy variety or an all-rounder. There are more details below in Tips for success and FAQs.
Brown/Yellow Onion – this is the most popular onion, the one most widely cultivated. It is a good all-rounder and can be used raw or cooked. Alternatively, you could use a leek or a red onion.
Olive Oil – I prefer to use extra virgin olive oil for the health benefits and the flavour that it adds. It is the highest quality olive oil available and is at the heart of the much-acclaimed Mediterranean Diet.
My recommendation is that you avoid “light” olive oil. “Light” does not mean that it is lighter in calories. It means that it is lighter in flavour and colour; it also means that it contains fewer nutrients.
Garlic – I always use fresh garlic cloves; the flavour of fresh garlic is superior to the bottled variety which sometimes contains preservatives.
Vegetable Stock – use either homemade or a good quality commercial variety.
Salt and Pepper – for the best flavour, I like to use sea salt and freshly ground black pepper.
Step by Step Instructions:
- Finely chop your onions, peel the potatoes and cut into cubes. In a large saucepan over medium heat, add the olive oil and onions.
- Cook the onions for about five minutes, or until translucent. Then, add the garlic, and cook for a further one minute.
- Add the potatoes to the pan, and toss through the onion mixture. Pour in the stock. Simmer for 8-10 minutes, or until the potatoes are tender.
- Blend the Potato Soup until smooth, then check the seasoning, adjusting if necessary. Serve the soup with a garnish of your choice.
What is the best potato to use?
You can really use any variety of potato. However, my preference is for a starchy variety, such as Coliban, King Edward or Russet as they break down readily and provide the soup with a creamy, smooth texture.
An all-purpose potato, such as Yukon Gold, Desiree or Kennebec also works well. You may find you have to add a little extra vegetable stock than stated in the recipe, depending on the level of starch in the potato.
To get your soup on the table quickly, cut the potatoes and onions in small pieces so they will cook quicker than large chunks.
Tips for Success and FAQs:
This recipe is super simple to make! It can be made in advance and keeps well. This recipe is vegan and gluten-free, but if you do not require it to be so, you can certainly customise the soup to your own taste.
Here are some of our favourite variations:
- Add some crispy bacon bits;
- Top with some croutons;
- Drizzle with some basil pesto;
- A drizzle of cream and some chopped fresh herbs.
The soup will last for 3 days in the fridge.
Yes, you can. Keep in the freezer for up to 3 months in an air tight container.
I like to use a hand-held immersion blender as this is the quickest, easiest, and safest method. As well, it means less washing up. However, you will get a smoother, creamier texture if you use a blender. But please be aware, it is important to realise that blending hot liquids in a blender can be dangerous and could result in severe burns. If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. If you don’t, there is the risk that soup may overflow out of the blender.
Serving suggestions:
Serve a warming bowl of Potato Soup alongside one of these for an even more hearty and satisfying meal:
- Easy Spelt Focaccia
- Gluten-free Olive and Rosemary Focaccia
- Gluten-free Zucchini Muffins
- Mixed Seed Crackers
More delicious recipes for you to try:
Some more of our favourite soups are:
- Broccoli and Potato Soup
- Roasted Carrot Soup with Coconut
- Cauliflower and Potato Soup
- Spiced Pumpkin and Sweet Potato Soup
- Roasted Capsicum Soup with Basil Oil
- Pea and Mint Soup
- Or, have a look at our collection of Easy Soup Recipes here!
Enjoy this easy and delicious Potato Soup Recipe. I would love to know in the comments below when you have given it a try!
Alex xx
This post was originally published in August 2018. It has been updated with new photos and more information. The recipe remains the same.
Potato Soup
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 500 g (17.5 ounces) white potatoes See Note 1
- 3 teaspoon olive oil See Note 2
- 1 brown/yellow onion
- 1 clove garlic
- 2 cups vegetable stock See Note 3
- sea salt and freshly ground black pepper – to taste
- fresh parsley, green onion – to serve (optional)
Instructions
- Finely chop your onions, and peel the potatoes and cut into cubes. Peel and finely slice the garlic.
- In a large saucepan over a medium heat, add the olive oil and onions.
- Cook the onions for about five minutes, or until translucent. Then, add the garlic, and cook for a further one minute.
- Add the potatoes to the pan, and toss through the onion mixture. Pour in the stock.
- Simmer for 8-10 minutes, or until the potatoes are tender.
- Using an immersion blender or similar, blend the Potato Soup until smooth, and check the seasoning. See Note 4. Serve the soup with a garnish of your choice.
Notes
- Any type of potato will work, but I usually use a white potato, such as the Kestrel.
- I prefer to use extra virgin olive oil for the health benefits and the flavour that it adds. My recommendation is that you avoid “light” olive oil. “Light” does not mean that it is lighter in calories. It means that it is lighter in flavour and colour; it also means that it contains fewer nutrients.
- Use homemade or a good quality commercial variety. You may need to add a little extra stock or water to achieve the desired consistency. This will depend on not only your personal taste but the type of potato you use, as the starch levels do vary.
- If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
- Please note, the nutritional information is based on the soup serving two people as a main course. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Bee
Creamy and tasty – I do add a drizzle of cream on top too… my family loves it and my two daughters request it regularly. Some fresh bread and this is an easy to put together meal.
Alexandra
Hello Bee, thank you for letting me know that you enjoyed the Potato Soup – I must admit that I sometimes add a drizzle of cream too! 🙂
Alex
How would this go as a cold soup? Living in the Tropics in summer is not conducive to hot soup!! 😉
Alexandra
Hello Alex, we haven’t tried this soup cold. It is quite a thick soup so if you do try it cold you may need to thin it down. If you try it, I would be interested to hear. Kind regards, Alex
Silvia
Potato soup is universal! It’s creamy and comforting, your recipe is so easy and simple, loved it!
Alexandra
Thank you so much, Silvia 🙂
Rebecca
Such a cheap and quick meal to make. My kids LOVED it and ate multiple bowls of it.
Alexandra
Fantastic!!! So happy to hear! 🙂 🙂