Easy Potato Soup (10-Minute Prep!)
This easy potato soup is rich, creamy, and tastes just like a loaded baked potato—skins and all. The texture is velvety, the flavor is full, and it’s quick and simple enough to throw together on a busy night.
Servings: 4
Ingredients
- 2 tbsp butter
- ¾ cup coarsely chopped onion about 1 large
- 2 stalks celery coarsely chopped
- 1 clove garlic minced
- 2 large russet potatoes cut into 1-inch chunks (skins left on)
- 2 cups chicken or vegetable broth
- 1 –2 cups milk
- Salt and pepper to taste
- ½ cup sour cream plus more for serving
Optional Toppings:
- sliced green onions
- cooked bacon
- grated cheddar cheese
Instructions
Sauté the aromatics:
- Melt butter in a large pot over medium heat. Add onion and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
Simmer the potatoes:
- Add potatoes and broth. Cover and bring to a boil. Reduce heat and simmer for 25 minutes, or until potatoes are very soft.
Blend:
- Stir in 1 cup of milk. Use an immersion blender to purée the soup until smooth (or blend in batches in a blender). Leave a few chunks if you like texture.
Cream and season:
- Stir in sour cream. Add more milk, as needed, to thin the soup to your desired consistency. Season generously with salt and pepper.
Garnish and serve:
- Ladle into bowls. Top with a dollop of sour cream and sprinkle with green onions. Add bacon or cheese, if desired.
Notes
Recipe Notes & Tips
- Sauté the onion and celery properly: Don’t rush this step. Let them soften fully to build flavor right from the start.
- Simmer gently, not at a rolling boil: A hard boil can break up the potatoes unevenly and mess with the final texture.
- Wait to add the milk and sour cream: Stir them in after blending. If added too early, they might curdle or separate.
- Taste before serving: Potatoes soak up seasoning. Add salt and pepper at the end and taste to get it just right.
- Don’t over-blend: Too much blending can turn the soup gluey. Stop once it’s creamy with a few soft chunks remaining.
Nutrition
Calories: 212kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 539mg | Potassium: 535mg | Fiber: 2g | Sugar: 4g | Vitamin A: 621IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg