Creamy potato soup

Creamy potato soup is the textbook example of comfort food. From simple, cheap ingredients—potato, onion, stock—something is born that is much more than the sum of its parts. The starch content of the potato acts as a natural thickener, giving a creamy, velvety texture without flour. This soup is like a warm hug on a cool day.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large saucepan
  • Peeler and knife
  • Stick blender
  • Ladle

Allergen Information

⚠️ Milk

Instructions

1

Peel the potatoes and cut into uniform cubes, approx. 2 cm. Chop the onion and garlic.

Tip: Uniform potato cubes cook at the same time, so you won't have one mushy and another hard.
2

Sweat the onion in butter over medium heat until translucent, then add the garlic for a minute at the end.

Tip: The caramelising sugar content of the onion gives depth to the soup's flavour.
3

Add the potatoes to the pan, toss in the oniony fat, then pour over the stock. Season with salt and pepper.

Tip: If you fry the potato slightly before adding liquid, it will have a more intense flavour.
4

Cook covered for approx. 20 minutes until the potato completely falls apart under pressure from a fork.

Tip: Softness is key for a smooth cream.
5

Remove from heat and puree with a stick blender. Do not overwork!

Tip: Excessive mechanical action on potato starch can make the soup sticky and gloopy.
6

Stir in the cream and nutmeg, then heat back to boiling point.

Tip: The earthy aroma of nutmeg is a classic pairing for potato and cream, but dose carefully as it is a strong spice.
7

Serve with fresh parsley and crispy bacon bits or croutons.

Tip: The smoky bacon flavour counterpoints the softness of the soup perfectly.

Recipe FAQ

Why did the soup become gloopy/sticky?
You blended the potatoes for too long or too aggressively. The starch in the potato turned 'gluey'. Use a potato masher and whisk instead, or blend carefully.
It's too thick, what should I do?
Dilute with a little hot stock or milk to the desired consistency.

Ingredients

  • 600 g Potatoes (floury variety)
  • 1 pc Onion
  • 2 cloves Garlic
  • 3 g Butter
  • 800 ml Vegetable stock
  • 150 ml Single cream
  • 5 g Salt
  • 2 g Ground black pepper
  • 1 pinch Ground nutmeg
  • 5 g Fresh parsley