Chunky Potato Soup (30 Minutes)

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Here’s a recipe for a quick and easy potato soup that is sure to warm you up on a cold or rainy day. Made with simple ingredients that you probably already have in your kitchen, this soup is creamy, comforting, and most importantly, delicious!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 4 large potatoes, peeled and cubed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup milk
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese, crumbled bacon, chopped scallions

Instructions

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened.
  2. Add the cubed potatoes and broth to the pot, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
  3. Use an immersion blender or transfer the soup to a blender in batches, and puree about half of the mixture, leaving the other half chunky.
  4. Stir in the milk and heat through. Season with salt and pepper to taste.
  5. Ladle the soup into bowls and top with shredded cheese, crumbled bacon, and chopped scallions, if desired.

Notes

To make this soup even more flavorful, try adding some herbs like thyme or rosemary, or using chicken broth instead of vegetable broth. You can also experiment with different toppings like sour cream, croutons, or even a drizzle of olive oil. If you have any leftovers, store them in the fridge for up to 3 days or freeze for later. When reheating, add a splash of milk or broth to thin out the soup if it has thickened. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 225 calories
  • Sugar: 6g
  • Sodium: 739mg
  • Fat: 7g
  • Carbohydrates: 36g
  • Protein: 7g
  • Cholesterol: 20mg

Pair this with...

Lemony Kale Salad

Start by de-stemming your kale leaves and chopping them into bite-sized pieces. Remember, kale can be a bit tough, so give it a little massage with your hands to soften it up and enhance its natural sweetness. For the dressing, whisk together freshly squeezed lemon juice, some zesty lemon zest, olive oil, and a hint of salt and pepper. This simple dressing is a burst of citrusy goodness that pairs beautifully with the robustness of the kale. Toss the massaged kale in the lemon dressing, ensuring every leafy nook and cranny is coated. To finish, sprinkle on sunflower seeds and pine nuts for a delightful crunch.

Herbed Garlic Bread

Grab a fresh baguette or loaf of Italian bread and slice it as desired. In a bowl, mix together softened unsalted butter, finely minced garlic (the more, the merrier, but about 3-4 cloves should do), a good pinch of salt, and chopped fresh herbs. Parsley and basil are classics, but don't hesitate to throw in some oregano or rosemary if you're feeling adventurous. Spread this aromatic butter mix generously over the cut sides of your bread. Pop it under the broiler in your oven for about 2-4 minutes, or until the edges are golden and the butter is bubbling and fragrant. Keep a close eye on it, as broiling can quickly go from perfectly toasted to charred! Once done, slice it up and serve.

Oven Baked Onion Rings

Start with a large sweet onion and slice it into rings, separating them gently. Now, prep a dredging station: In one bowl, whisk together some flour, salt, and pepper. In a second bowl, beat a couple of eggs. And in a third, mix together breadcrumbs (Panko for extra crunch!) with a bit of paprika or your favorite seasonings. Dip each onion ring into the flour, ensuring it's coated, then into the egg wash, and lastly, press it into the breadcrumbs, ensuring it's well-coated. Arrange the coated rings on a baking sheet lined with parchment paper or a silicone mat. Spritz them lightly with cooking spray which will help achieve that golden color. Bake in a preheated oven until they're crispy and golden brown.

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