Classic potato soup is one of those recipes that never goes out of style. It’s the soup many of us grew up with, simmering gently on the stove while the kitchen filled with a familiar, comforting aroma. This is the kind of meal that doesn’t chase trends or fancy ingredients—it relies on simple techniques and pantry staples to create something deeply satisfying. Classic potato soup is warm, creamy, and reassuring, the type of dish that feels just right on a cold evening or when you need a comforting reset. Its appeal lies in its balance: rich but not heavy, simple yet full of flavor. Made at home, it becomes more than food—it becomes a quiet ritual of comfort and care.
Classic Potato Soup
Equipment
- Large Pot
Ingredients
Soup Base
- 2 tbsp butter
- 1 onion diced
- 2 cloves garlic minced
- 4 potatoes peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk or light cream
- 1 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic and cook until soft and fragrant.
- Add potatoes and broth, then bring to a boil.
- Reduce heat and simmer for 20–25 minutes until potatoes are tender.
- Mash or blend partially, then stir in milk, salt, and pepper.
Notes
Nutrition
How to Make Classic Potato Soup Step by Step
Making classic potato soup is about respecting the basics and letting simple ingredients shine. Start by melting butter in a large pot over medium heat. Butter adds richness and sets the tone for the soup’s traditional flavor. Add the diced onion and cook slowly until it becomes soft and translucent. This gentle cooking draws out sweetness and creates a balanced base. Stir in the garlic and let it cook briefly, just until fragrant, so it enhances the soup without overpowering it.
Next, add the diced potatoes and pour in the broth. Choosing evenly sized potato pieces ensures they cook at the same rate. Bring the soup to a boil, then lower the heat and let it simmer. During this stage, the potatoes soften and release starch into the liquid, naturally thickening the soup. This is what gives classic potato soup its signature body without needing flour or heavy thickeners. After about 20 to 25 minutes, the potatoes should break apart easily when pressed.
At this point, decide on texture. For a traditional, slightly chunky soup, mash the potatoes lightly with a masher. For a smoother version, blend part of the soup with an immersion blender while leaving some pieces intact. Stir in the milk or cream slowly, keeping the heat low so it warms gently. Season with salt and black pepper, tasting and adjusting until the flavors feel balanced. Serve hot, simple, and comforting.
Conclusion
Classic potato soup endures because it delivers exactly what comfort food should—warmth, simplicity, and familiarity. Made with basic ingredients and straightforward steps, it proves that great flavor doesn’t require complexity. This soup fits any season and any table, whether served as a quiet family meal or a comforting bowl for one. Once you make classic potato soup at home, it becomes a dependable favorite you’ll return to whenever you crave something timeless and reassuring.