This thick and creamy Simple Potato Soup is sure to warm you up and keep you satisfied for hours!
It’s the season for plenty of social gatherings and good eating, which I have been happily taking part of. I served this hearty soup the day we decided to break out all the holiday decorations. That takes some major effort to unravel years worth of Christmas decorations. We have so many favorite trees, stockings, candles and ornaments, but over the years I’ve scaled back on the accessories that I bring out each year and try to keep the decor simple.
I’m definitely in the spirit of the season, and not sure if this change is due to the fact that my kids are older and they don’t miss the mini trees I would put in their bedrooms or perhaps I prefer less stuff now, which includes foods that are made with simple ingredients.
This soup is easy to make and you probably have all the ingredients stocked in your kitchen. You can leave chunks of potatoes to add some texture, but I took out my immersion blender and didn’t stop mixing until every piece was broken down. That little gadget is fun to use 🙂
Enjoy a cup of this rich soup just as it is or add your favorite toppings like bacon, green onion, hot sauce and extra cheese!
- 3 1/2 cups peeled and diced potatoes steamed until soft
- 1/3 cup finely chopped onion
- 6 cups milk divided
- 2 tablespoons chicken bouillon granules
- 1 teaspoon salt
- 1 teaspoon black pepper or to taste
- 6 tablespoons butter divided
- 5 tablespoons all-purpose flour
- 2 cups shredded cheese cheddar
- Optional Toppings: cheese bacon, onion, hot sauce, green onions
- Place cut up potatoes in a colander and rinse under cold water until the water runs clear (about 1 minute). Drain potatoes, removing as much water as possible. Fill large pot with 1 inch water. Bring water to a boil. Put steamer basket into the pot and fill with potatoes (you don't want your potatoes submerged in water). Cover and reduce heat to medium. Cook for 20-25 minutes or until potatoes pierce easily with a fork.
- In a stockpot add 1 tablespoon of butter and over medium heat cook the onion until fragrant and translucent. Add 3 cups of milk. Stir in the chicken bouillon, salt and pepper cooked potatoes. Mash potatoes to desired texture (I creamed the potatoes with an immersion blender).
- In a separate saucepan, melt remaining 5 tablespoons of butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in remaining 3 cups of milk. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot with the potatoes, and cook soup until heated through. Add cheese and stir until melted. Serve immediately.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.