This is the second potato soup recipe I have on the blog. The other one is for a baked potato soup which is really good but requires a little more planning. This one is perfect for the nights when some says “Hey, potato soup sounds really good for supper.” It’s made in one pot and takes about 30 minutes from start to finish.
- 1 medium onion, chopped
- 2 cloves garlic, minced or pressed
- 1 tablespoon olive oil
- 6-8 cups peeled cubed potatoes. I’d estimate a potato per cup.
- 4 cups chicken broth
- 2-3 cups milk
- salt and pepper to taste. White pepper is best.
- Cornstarch or flour for thickening if desired
In a 4 quart or larger pot, sauté onion and garlic in olive oil until onion is softened and translucent. Add potatoes and chicken broth, the potatoes should barely be covered by liquid. If broth doesn’t cover the potatoes you can add more broth or water. Cover and cook over medium heat until potatoes are fork tender, about 20 minutes. Mash a few of the potatoes and add milk until desired creaminess is achieved. Heat until warmed through without boiling. If soup needs to be thickened mix 1-2 tablespoons flour or cornstarch with an equal amount or water. Add to hot soup, mix well and cook until thickened.
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