This Perfect Potato Soup Recipe is a lightened up version, but you won’t miss a thing. It’s so full of flavor and the best comfort food around.
I’ve shared about my passion for potatoes before, being that I’m all Irish and everything (a wee bit at least). So, of course, Potato Soup has got to be my all-time favorite when it comes to soup. Definitely.
This is a classic recipe for Potato Soup. It’s easy too, and since no cream is required, this recipe is more on the lighter side, which is always a good thing. Along with a salad and some crusty bread for dipping, a bowl of this Potato Soup is the perfect meal for an Irish girl like me.
Potato Soup Recipe notes:
- This soup can easily be made ahead. Just reheat slowly, whisking occasionally.
- Unexpected extra mouths to feed? Easily extend the serving amount by adding a bit more broth with a little water. Whisk to incorporate.
- When possible, use chicken stock instead of chicken broth. It lends a richer flavor. There are good store bought options to be found.
- This soup can be served warm, or if you’re into chilled soup, chilled.
- This Potato Soup recipe serves well as a starting place for other thicker-based soups. Add chicken, asparagus, broccoli, cheese, browned ground beef, or roasted mushrooms, just to name a few. Get creative and make it your own!
Also, if you’re a big potato fan like me, or Irish through and through, I think you’ll like this recipe for Quick Baked Potatoes. They are incredibly easy and pretty doggone tasty too.
- 3 tablespoons extra virgin olive oil
- 1 cup diced onion
- 3 pounds small red potatoes, peeled and diced
- 8 cups chicken stock
- 3 teaspoons salt
- ¼ teaspoon ground red pepper (add another ¼ teaspoon for a spicier version)
- ¼ teaspoon ground nutmeg
- 1 tablespoon dried parsley
- 3 tablespoons salted butter
- 2-3 tablespoons all-purpose flour
- additional salt and pepper to taste
- Heat olive oil in large stockpot over medium heat. Add diced onions and sauté for 5 minutes.
- Add stock and diced potatoes and bring to a boil. Boil for 2 minutes, then reduce heat to a simmer, stir in salt, ground red pepper, ground nutmeg, and dried parsley. Simmer until potatoes are tender, about 10-15 minutes. Reduce heat to low.
- Using a potato masher, mash potatoes directly in pot, or using a slotted spoon, remove potatoes to a bowl to mash, or process through a food mill or ricer. Mash to desired texture. If you prefer larger pieces of potato only mash a portion of the potatoes. If removed, return mashed potatoes to broth.
- In a small saucepan or skillet brown butter over low heat. Stir in flour, then add 2 cups of broth and stir to blend well. Continue to stir until mixture thickens. Once thickened, stir into soup, combine well.
- Bring soup back to a low simmer for 3 minutes. Salt and pepper to taste.
- Serve warm.
- If desired, garnish with additional ground red pepper, ground nutmeg, chopped chives, dill, and/or shredded cheese.