I love homemade Potato Soup. It’s so easy to make. Only takes a couple of ingredients. And oh so perfect for dinner on those cold, damp rainy days. In this post, I am going to show you how to make one of my favorite fall season soup recipes, Potato Soup.
The colder seasons are one of my favorites just because of all the different soups I get to eat. Give me all the winter comfort food!
I will on occasion fix soup during the other seasons as well but I do NOT get good reviews from the rest of the family when I do this.
But I am the chef in the house and honestly don’t care what they think. If I want soup, I am going to make soup no matter what the temperature is outside, HA!
Let’s begin, shall we?
Ingredients
- 3 lb bag of potatoes
- 32 oz chicken broth
- 1 small onion chopped
- 2 tbsp butter
- 1 garlic clove minced
- Healthy Pinch of Thyme
- salt and black pepper to taste
- 3 tbsp cornstarch
- 3 tbsp milk
Potato Soup
Quick side note: I grab a 5 lb bag of potatoes because I make the soup often in the colder season and know I can get two soup nights out of the one 5 lb bag.
First, I know you are thinking, “Whatever kind of potato I fancy?” Yes, whatever potatoes you freakin fancy. I love using the red potatoes.
I will on occasion even use the baking potatoes. But I know most recipes call for the Yukon yellow potatoes. So use whatever friend. No one will judge you.
Once upon a time, I went shopping for the ingredients for this easy and oh-so-delicious potato soup recipe. At that time the store didn’t have my favorite, red potatoes.
So, I grabbed a bag of the yellow Yukon. (#toolazytogotoanotherstore) The soup was definitely still good. It was just different. I like the red better, don’t judge!!
So, like I said grab whatever potatoes you have on hand or whichever ones taste better to YOU.
Also If you prefer the skin, leave the skin on. I don’t know many who do but I know there are some of you out there.
On with the recipe!
In a large pot (I use my 6 qt pot) pour in the 32oz thing of chicken broth. Keep it close by because this is how you are going to measure how many potatoes to cut.
I don’t have an exact number, I just eyeball it. I do, however, put enough potatoes in the pot till it’s just below the chicken broth line.
Sometimes I will even go a little more. It just depends on what kind of mood I’m in.
Now get you a potato peeler (or not if you like the skin) and start peeling those potatoes.
I keep my mini Norwex cutting board nearby so I can easily peel, rinse, chop up, and add to the chicken broth one potato at a time.
Just FYI if you peel all the potatoes and set them aside before adding to the broth those little bastards start to turn brown.
Hints why I do them one at a time and make sure as soon as they are peeled, I rinse, chop and toss em right on in the broth.
Once you have enough chopped potatoes in your broth set the pot aside but keep the cutting board to chop up your onion. If you don’t have a small one then just use half a big one (that’s what I did).
And, I know, I am actually using a real onion this time and not minced onion (if you have read any of my other recipes I usually always use minced onion).
Which, by the way, you can totally do as well with this recipe (about 2 tbsp).
My thinking is once you sauté your onions they become translucent right? So my redonkulously picky children can’t see them in this particular soup.
Therefore, I use the real deal. AND, they rarely call me out on it unless I accidentally leave a big onion chunk in there and it’s obvious it’s not a potato (insert eye roll). My oldest just really sucks sometimes, HA.
Back to the task at hand, chopping your onion.
After you have diced that onion, in a small pan sauté that it along with 2 tbsp butter and your garlic clove (I always use minced garlic no matter what #lazygoals).
Once your onion is translucent and your garlic is fragrant pour everything into your potato/broth pot.
Add enough salt and pepper to your liking and just a healthy pinch of thyme.
“Healthy”, meaning not too much it is overpowering but not too little that you can’t even tell it’s there.
Then stir all that goodness together until well combined.
On medium heat bring your potato soup to a boil. Once boiling turn down your heat and let simmer uncovered for about 10 minutes or until your potatoes are soft.
Remove from heat and with a potato smasher smash up your potatoes just a little bit to break up the big chunks.
In a small cup (I use my kids drinking cups I got from Ikea) measure out 3 tbsp of cornstarch and 3 tbsp of milk. Mix those two together until they are one with each other.
Now pour that into your potato soup and mix until it begins to thicken and become a little creamy.
That’s it, you’re done.
If you like a loaded baked potato soup then sprinkle some shredded cheddar cheese, crumbled bacon, and scallions on top. It really makes it so pretty, haha.
Then serve it with some homemade cornbread and call it a day!
That’s it. Easy peasy lemon squeezy oh so delicioso!!
If you don’t have a homemade cornbread recipe, don’t worry, I got you covered. Cornbread is good with so many soups. Especially fresh out of the oven.
I could eat just that all by itself. And sometimes I do, I will fix cornbread for myself and make a meal out of it.
Click here for my Homemade Cornbread Recipe.
Here are a few other great soup recipes you need to try.
Potato Soup Recipe
Equipment
- 6qt Pot
- Potato Peeler or Knife
- Potato Masher
- Cutting Board
- Small Cup or Bowl
Ingredients
- 3 lb bag of potatoes
- 32 oz chicken broth
- 1 small onion (chopped)
- 2 tbsp butter
- 1 garlic clove (minced)
- healthy pinch of Thyme
- salt and black pepper (to taste)
- 3 tbsp cornstarch
- 3 tbsp milk
Instructions
- Pour chicken broth into a large pot.
- Peel, wash, chop, and place enough potatoes into chicken broth until it reaches right under the broth line.
- In a separate pan sauté onion and garlic with butter until translucent and fragrant. Add to the pot of potatoes.
- Add salt/pepper to taste adn just a pinch of thyme.
- On medium heat bring your soup to a boil. Once boiling, turn down the heat and let simmer uncovered for about 10 minutes or until your potatoes are soft.
- With a potato smasher, smash up your potatoes just a little bit to break up the big pieces.
- In a small cup mix together cornstarch and mil until well combined and smooth. Add to your potato soup and stir until it starts to thicken.
- Enjoy!