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Easy Potato Soup

A comforting and creamy potato soup, perfect for chilly nights, made with simple ingredients and topped with your favorite garnishes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces leeks, sliced (or 2 medium-large onions, diced) Adds a subtle sweetness and depth.
  • 6 pieces medium-sized potatoes, diced Starchy and creamy once cooked — the heart of your soup.
  • 6 cups broth (chicken or veggie) This helps define the flavor — choose what you love best.
  • 1 8oz block cream cheese For that luscious creaminess.
  • 1 tablespoon olive oil Just enough to sauté your leeks or onions to perfection.
  • to taste salt and pepper Essential for bringing all the flavors together.
  • to taste toppings of choice (bacon, scallions, cheese, or fresh herbs) Feel free to get creative — toppings make everything better.

Method
 

Preparation
  1. In a large Dutch oven or stockpot, heat a generous drizzle of olive oil over medium heat.
  2. Add the sliced leeks or diced onions and cook until soft and just beginning to brown, sprinkling with salt and pepper.
  3. Add the diced potatoes and pour in enough broth to just cover them. Bring to a gentle boil and cook until the potatoes are tender — about 15 minutes.
  4. Using a slotted spoon, scoop out some of the potatoes and set them aside for textural contrast.
  5. Cube the softened cream cheese and add it to the pot. Puree the mixture until smooth using an immersion blender.
  6. Return the reserved potatoes to the pot, and season with more salt and pepper to taste. If you prefer a thinner soup, stir in more broth and let it simmer for 5-10 minutes.
  7. Serve hot, topped with your choice of garnishes.

Notes

You can prep the leeks and potatoes ahead of time. If the soup is too thick, add more broth or water. For extra zing, add roasted garlic or a splash of lemon juice before blending.