Ingredients
Scale
- 3 1/2 pounds potatoes, peeled and diced – Choose starchy potatoes like Russet or Yukon Gold for the creamiest texture. If you prefer a chunkier soup, waxy potatoes like Red Bliss work well.
- Water with a few pinches of salt (for boiling potatoes) – Salt enhances the natural flavor of the potatoes as they cook.
- 3 tablespoons butter – Adds richness and depth to the soup. If you prefer a dairy-free version, you can substitute with olive oil.
- 1 medium onion, diced – Onions provide a savory sweetness that balances the mild flavor of the potatoes. Yellow or white onions work best.
- 6 cups whole milk (or milk of choice) – Whole milk creates the creamiest consistency, but you can use 2%, skim, or even plant-based milk like almond or oat for a dairy-free option.
- 1 1/2 teaspoons salt (adjust to taste) – Seasoning is key to bringing out the flavors in a simple dish like this. Start with the recommended amount and adjust as needed.
- Ground black pepper to taste – Adds warmth and a subtle kick to balance the creaminess of the soup.
Instructions
- Boil the Potatoes
- Place the peeled and diced potatoes in a large pot.
- Add enough salted water to cover them by about 1 inch. The salt enhances the flavor of the potatoes from the inside out.
- Bring to a boil and simmer for about 10 to 15 minutes, or until the potatoes are fork-tender but not falling apart.
- Drain the potatoes, reserving 1 cup of the cooking water to adjust the soup’s consistency later.
- Sauté the Onions
- In a large Dutch oven or soup pot, melt the butter over medium heat.
- Add the diced onions and sauté until they become soft and golden brown around the edges. This should take about 5 minutes. Stir occasionally to prevent burning.
- Combine the Ingredients
- Add the drained potatoes to the pot with the onions.
- Pour in the 6 cups of milk, stirring gently to combine.
- Season with salt and black pepper to taste.
- Simmer the Soup
- Bring the soup to a gentle simmer over low to medium heat, stirring occasionally.
- Avoid boiling, as high heat can cause the milk to curdle. Let the soup simmer for about 10 minutes to allow the flavors to meld.
- Adjust the Texture
- For a chunky soup, leave the potatoes whole and simply stir to distribute them evenly.
- For a creamier texture, use a potato masher to mash about half of the potatoes directly in the pot.
- If you prefer an ultra-smooth consistency, use an immersion blender to puree the soup until velvety.
- If the soup is too thick, add a bit of the reserved potato cooking water to thin it out.
- Final Seasoning and Serving
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve piping hot with crusty bread, crackers, or a simple green salad.
Notes
- How to prevent the milk from curdling: Always keep the heat at a gentle simmer and avoid boiling. Stir frequently to distribute heat evenly.
- How to fix an overly thick soup: Stir in small amounts of milk or reserved cooking water until you reach your desired consistency.
- How to store leftovers: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- How to freeze potato soup: This soup doesn’t freeze well due to the high dairy content, which can cause separation. If you need to freeze it, do so before adding the milk. When ready to serve, reheat the base and stir in fresh milk.
- How to reheat without losing texture: Warm the soup over low heat, stirring frequently. Avoid microwaving in high bursts, as this can cause the milk to separate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes