Potato Soup

This potato soup is so comforting, delicious, and yet surprisingly simple. It requires little prep work with just a few ingredients. You can enjoy it in no time by cooking it on the stove top. If you're in a hurry, you can make it even less time by using an Instant Pot.

On a colder day, this soup is the perfect way to warm up for an easy dinner (or lunch). Personally, this is my favourite soup because it tastes amazing and it's so soothing and refreshing. The best part is how you can whip it up quite quickly, which is ideal when you want to combat the cold weather with a cozy meal.

What do I need to make potato soup?

• Butter — You can substitute it with any kind of oil for a dairy-free option.
• Onion
• Potatoes — I prefer to use Russet potatoes, but you can use Yukon gold or yellow as well.
• Chicken stock — You can substitute it with vegetable stock if desired.
• Garlic powder/cloves
• Dill
• Thyme
• Pepper
• Milk — To make it even richer, you can use cream. You can also substitute it with non-dairy alternative such as almond milk, oat milk, etc.
• Cornstarch
• Cheddar cheese — You can leave this out if you want, but highly recommend using it.

How to make potato soup:

1. In a large pot, melt the butter then cook the onion until translucent.

2. Add the potatoes, chicken stock, spices/herbs (garlic, dill, thyme, pepper). Bring to a boil then reduce the heat and simmer for 25-30 minutes (until potatoes are fork tender).

3. Mix the milk with the cornstarch then add the slurry to the soup. Blend with an immersion blender until desired smoothness is achieved.

4. Add in the cheese and mix it until it has melted through.

5. Add in any optional toppings, if using, such as bacon or green onions. Serve and enjoy!

Notes:

• To make the soup in an Instant Pot, sauté the onions in melted butter then cook the soup on manual high pressure for 10 minutes with a quick release.
• The amount of blending is up to you. Some people prefer potato soup without any blending or may opt for only blending some of the potatoes, leaving some chunks mixed in. My preference is to fully blend it until completely smooth.
• You can use a regular blender, but you must allow the soup to cool first - this is extremely important as it could cause the top of the blender to fly off/the soup to burst out of the top, if the soup is still too hot.

* Adapted from this recipe.