And Potato Soup Recipe
This And Potato Soup Recipe is a creamy, comforting, easy-to-make bowl of homemade goodness that’s perfect for winter dinners or a hearty appetizer.
Full Recipe Introduction
You know what? There’s something downright soothing about a big pot simmering on the stove, filling the air with hints of onion, garlic, and warm spices. My And Potato Soup Recipe grew from a chilly November evening when I raided my pantry and fridge—potatoes, leeks, carrots, and a splash of milk—and ended up with a bowl so cozy it felt like a soft blanket. Unlike a rushed take on potato soup, this version steeps slowly, coaxing out every ounce of flavor from simple vegetables and herbs. It’s hearty enough for dinner, yet light enough to serve as an appetizer before a holiday feast. Plus, with about 220 calories per cup, 8 grams of protein, and 4 grams of fiber (USDA data), it checks the boxes for comfort food that doesn’t leave you feeling weighed down.
I love serving this in winter, when the garden’s quiet and the days are short. My grandmother used to top hers with chives and a dollop of Greek yogurt; I followed suit, adding my own twist with a sprinkle of smoked paprika. Every spoonful tastes like memory and warmth—just the ticket for an evening at home with a good book or catching up with loved ones over video chat.
Why You’ll Love This Recipe
• No-fuss ingredients you likely have on hand
• Ready in under an hour—perfect for weeknights
• Creamy texture without tons of heavy cream
• Packed with simple vegetables for balanced nutrition
• Feels fancy as an appetizer, yet cozy as a dinner
• Adaptable for gluten-free, vegetarian, or vegan tweaks
• Makes great leftovers (or freezer-friendly portions)
• A fridge-to-table winner when winter hits
Ingredients
• 1½ pounds russet potatoes (about 4 medium), peeled and cut into ¾-inch cubes
• 1 medium yellow onion, finely chopped (sweet onion works too)
• 2 leeks (white and light-green parts), thinly sliced and rinsed
• 2 medium carrots, diced (for a touch of sweetness)
• 2 garlic cloves, minced
• 4 cups low-sodium chicken or vegetable broth (freshly made or store-bought)
• 1 cup whole milk (or unsweetened almond milk for lighter creaminess)
• 2 tablespoons unsalted butter (or olive oil for dairy-free)
• 1 teaspoon kosher salt (plus extra to taste)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• Optional garnish: chopped chives, smoked paprika, Greek yogurt or sour cream
Tips: Choose firm potatoes with smooth skins. Leeks can trap grit—rinse well. Use whole milk for the creamiest finish, or swap in Greek yogurt at the end for a tangy boost.
Directions
1. Heat a large Dutch oven over medium heat and melt butter. Add onion, leeks, and carrots. Sauté 5–7 minutes until soft and fragrant, stirring often so nothing sticks.
2. Stir in garlic, thyme, salt, and pepper. Cook 1 more minute until you can smell the garlic.
3. Add cubed potatoes and broth. Increase heat to high and bring to a gentle boil—bubbles should just reach the surface.
4. Lower heat to a simmer, cover, and cook 20–25 minutes until potatoes are fork-tender (a fork slides in easily).
5. Remove from heat. Use an immersion blender to purée the soup until velvety—leave a few chunks if you like texture. If you don’t have one, carefully transfer batches to a blender.
6. Return soup to low heat, stir in milk, and warm through for 3–5 minutes—do not boil. Taste and adjust seasoning.
7. If soup feels too thick, whisk in up to ½ cup extra broth; if too thin, simmer uncovered for a few minutes.
8. Ladle into bowls, top with chives, a dash of smoked paprika, and a swirl of Greek yogurt or sour cream. Serve immediately.
Servings & Timing
Yield: Serves 6 (about 1½ cups per person)
Prep Time: 15 minutes (peeling, chopping, rinsing)
Cook Time: 30 minutes (sautéing plus simmering)
Total Time: 45 minutes from start to finish—ready for dinner in under an hour!
Variations
• Add 4 slices crumbled bacon or chopped ham for a smoky twist.
• Swap russets for sweet potatoes and a pinch of cinnamon for a fall vibe.
• Make it vegan: use olive oil, vegetable broth, and coconut milk.
• Stir in 1 cup shredded cheddar cheese for a cheddar–potato mash feel.
• Spice it up with a teaspoon of curry powder and fresh cilantro.
• Blend in steamed broccoli florets for a green, veggie-packed spin.
Storage & Reheating
In the fridge, keep soup in an airtight container for up to 4 days. For freezer storage, portion into freezer-safe bags or containers and freeze up to 2 months. Thaw overnight in the fridge. To reheat, warm gently over medium-low heat, stirring occasionally—add a splash of broth or milk if it’s thicker than you like. For make-ahead convenience, you can fully prep up to step 4, cool, and refrigerate; finish blending and adding milk just before serving.
Notes
• I learned that steaming carrots first speeds up cooking and boosts sweetness—we tested both ways.
• If you prefer chunkier soup, reserve 1 cup of potatoes before puréeing and stir them back in.
• A pinch of nutmeg at the end adds warmth without overpowering the base flavors.
• Taste and season slowly—potatoes can absorb salt quickly.
• For extra silkiness, swirl in a tablespoon of crème fraîche or a splash of heavy cream.
• Don’t skip the garnish: bright herbs and paprika bring color and a pop of flavor.
FAQs
Q: Can I make this soup in a slow cooker?
A: Yes—sauté veggies first, then add everything to the slow cooker on high for 3–4 hours or low for 6–7. Blend and stir in milk at the end.
Q: How do I thicken a watery potato soup?
A: Simmer uncovered for a few minutes or mash a few extra potato cubes into the soup for a natural thickener.
Q: Is there a gluten-free version?
A: Absolutely—this recipe is naturally gluten-free if you use gluten-free broth and skip toppings like croutons.
Q: Can I use red potatoes?
A: You can, though red potatoes yield a creamier, slightly waxier texture—still delicious!
Q: What’s the best way to reheat leftovers?
A: Gently on the stove over medium-low, stirring now and then; add broth or milk if it’s too thick.
Q: How can I reduce calories?
A: Swap butter for a tablespoon of olive oil and use low-fat milk or unsweetened almond milk.
Q: Why is my soup grainy?
A: It might have cooled too much before blending—warm liquid purées more smoothly. Try blending right after simmering.
Q: Can I prep ingredients ahead?
A: Yes—chop veggies and store them in airtight bags in the fridge up to 2 days before cooking.
Conclusion
This And Potato Soup Recipe brings together simple potatoes, leeks, and a touch of cream to create a bowl of winter comfort that’s both easy and elegant. With flexible variations and straightforward storage tips, it’s sure to become a weeknight favorite—whether you’re feeding family or hosting friends. Give it a try, leave a comment below, and don’t forget to explore my other cozy soup recipes for your next chilly evening!
And Potato Soup
Ingredients
- 1½ pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 medium yellow onion finely chopped (sweet onion works too)
- 2 leeks thinly sliced and rinsed (white and light-green parts)
- 2 medium carrots diced (for a touch of sweetness)
- 2 garlic cloves minced
- 4 cups low-sodium chicken or vegetable broth freshly made or store-bought
- 1 cup whole milk (or unsweetened almond milk for lighter creaminess)
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 1 teaspoon kosher salt plus extra to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme (or 1 teaspoon fresh, chopped)
- Optional garnish: chopped chives, smoked paprika, Greek yogurt or sour cream
Instructions
- Heat a large Dutch oven over medium heat and melt butter. Add onion, leeks, and carrots. Sauté 5–7 minutes until soft and fragrant, stirring often so nothing sticks.
- Stir in garlic, thyme, salt, and pepper. Cook 1 more minute until you can smell the garlic.
- Add cubed potatoes and broth. Increase heat to high and bring to a gentle boil—bubbles should just reach the surface.
- Lower heat to a simmer, cover, and cook 20–25 minutes until potatoes are fork-tender (a fork slides in easily).
- Remove from heat. Use an immersion blender to purée the soup until velvety—leave a few chunks if you like texture. If you don’t have one, carefully transfer batches to a blender.
- Return soup to low heat, stir in milk, and warm through for 3–5 minutes—do not boil. Taste and adjust seasoning.
- If soup feels too thick, whisk in up to ½ cup extra broth; if too thin, simmer uncovered for a few minutes. Ladle into bowls, top with chives, a dash of smoked paprika, and a swirl of Greek yogurt or sour cream. Serve immediately.
