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And Potato Soup Recipe

And Potato Soup

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine American, Comfort Food
Servings 6 servings
Calories 220 kcal

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.

Notes

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.

Nutrition

Calories: 220kcal
Keyword Gluten-Free, Potato Soup, Vegetarian
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