Simple Potato Soup

I don’t know about you, but I’ve been doing a lot of cooking lately.  I think my poor oven wants a break, hell I want a little break!  It was time to make dinner and I wanted something easy, delicious and filling, but not too heavy.  Potato soup was the answer! This is a recipe I have adapted from Julia Child, building on a foundational soup to add in a bit more flavor, but preserving the simplicity and ease of the original recipe.  If you have an immersion blender this recipe is especially easy and uses minimal dishes!  This is a great base soup to have one night for dinner and then dress up with different toppings or add-ins the next day for a refreshed meal. 

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Simple Potato Soup

A simple and easy potato soup, perfect for a quick meal.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Appetizer, Main Course, Soup

Cuisine: French

Keyword: easy, potato, quick dinner

Servings: 6 servings

Equipment

• Immersion blender

Ingredients

• 2 tbsp butter olive oil or combination
• 1 large onion roughly chopped
• 3 medium potatoes peeled and cut into medium cubes
• 4 cups chicken stock or vegetable stock
• 2 cups water
• 1 ½ tsp salt
• Herbs and sour cream or cashew cream for serving

Instructions

• In a large pot or dutch oven melt butter over medium heat, add onions with a pinch of salt and sauté until translucent.
• Add stock, water and potatoes, ensure potatoes are covered in liquid, add more water or stock if needed. Cook for 20-30 minutes or until potatoes are soft, can be pierced all the way through with a fork.
• Blend using an immersion blender or in batches using a food processor or blender.
• Return to pot and season with salt, heat through or continue to cook and reduce if necessary. Adjust seasoning to your liking.
• Serve with herbs, sour cream and fresh cracked pepper if desired