Potato Soup
Potato soup is one of the cheapest and most comforting things you can make from a bag of floury potatoes. Onion and garlic are softened in butter, the potatoes simmer in stock until they collapse, and a stick blender turns the lot silky. A little double cream at the end rounds it off. This pot makes about 2 litres, enough for six generous bowls.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 6
- Per serving
- 275kcal
Ingredients and swaps for potato soup
There is very little in the pot, so the details matter. Floury potatoes give the smoothest soup, and unsalted butter lets you control the seasoning. Use a good vegetable stock, as it is the main flavour.
If you do not have double cream, whole milk or soured cream both work. A leek or a stick of celery can replace half of the onion.
Potato soup, step by step
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- Soften the onion Melt the butter in a large saucepan over a low-medium heat. Add the onion and cook for , stirring often, until soft and translucent but not browned. Add the garlic for the last minute.
- Simmer the potatoes Tip in the potatoes and pour in the hot stock. Bring to the boil, then turn down, partly cover and simmer for , until the potatoes fall apart when pressed with a spoon.
- Blend Take the pan off the heat and blend with a stick blender until completely smooth. For a chunkier soup, blend only about two thirds and leave the rest of the potato in small pieces.
- Add the cream and season Stir in the cream and pepper and warm the soup over a low heat for , without letting it boil. Taste, then add the salt a little at a time until it tastes right.
- Serve Ladle into warm bowls and scatter with chives. Serve with crusty bread.
What to serve with potato soup
Crusty bread and butter is the classic partner, and a sandwich on the side turns it into a bigger meal. For other blended soups, try leek and potato soup, which has a similar base, or creamy cauliflower soup.
Common problems and fixes for Potato Soup
- The soup is gluey.
- Overworked potato starch turns sticky. Blend with a stick blender in short bursts and never use a food processor.
- The soup tastes bland.
- Potatoes need salt, but stock cubes are already salty. Season only after blending and tasting, a pinch at a time, and finish with extra pepper or chives.
- The soup is too thick or too thin.
- If it is too thick, stir in a splash of hot water or milk. If it is too thin, simmer it without the lid for 5–10 minutes before adding the cream.
Frequently asked questions about Potato Soup
What are the best potatoes for potato soup?
Floury potatoes such as Maris Piper or King Edward are best. They break down easily and give a naturally thick, creamy texture, while waxy potatoes stay firm and blend less smoothly.
Can you freeze it?
Yes, for up to 3 months. For the best texture, freeze it before adding the cream, then defrost overnight in the fridge and stir in the cream as you reheat it until steaming hot.
How long does it keep in the fridge?
Up to 3 days in a covered container. It thickens as it cools, so add a splash of water or milk when you reheat it.
Can I make it without cream?
Yes. Use the same amount of whole milk for a lighter soup, or leave it out entirely, as the butter and blended potato already make it creamy.
How did you like the recipe?
4.9 / 5 · 41 ratings
