Creamy and Deep Flavored Potato Soup
Rich and Smooth Homemade Potato Soup
Experience the ultimate comfort food with this incredibly smooth and rich potato soup. Its velvety texture and savory flavor will warm you from the inside out, making it a perfect dish for any occasion.
Main Ingredients
- 4 small potatoes (about 365g after peeling)
- 2 small onions (about 196g after trimming)
- 30g butter
- 400g milk
- 170g unsweetened heavy cream or whipping cream
- Crackers or toast for serving
Seasoning
- Salt to taste
- Pepper to taste
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
Wash the potatoes thoroughly under running water, peel them, and cut them into small cubes, about 1.5 cm in size. Cutting them into uniform, small pieces will ensure they cook quickly and evenly, preventing burning during the sautéing process.
Step 2
The size should be similar to what you’d use for fried rice. Don’t worry about making them perfectly uniform; the key is to have them cut small for faster cooking and easier management while sautéing. Smaller pieces also help prevent burning.
Step 3
Place the cubed potatoes in a bowl of cold water for about 5 minutes to remove some of the surface starch. Drain them well in a colander. Similar to how you prepare potatoes for stir-frying, removing excess starch prevents them from sticking together, helps maintain their shape, and reduces the risk of burning when sautéed.
Step 4
Peel the onions, trim off the ends, and cut them into small cubes, roughly the same size as the potatoes.
Step 5
Melt the butter in a skillet over medium heat.
Step 6
Once the butter is melted, add the cubed potatoes to the skillet and sauté until their edges start to turn slightly translucent, about 3-4 minutes.
Step 7
When the potatoes begin to look translucent, add the chopped onions and sauté them together with the potatoes. Cook until the onions become soft and develop a light golden-brown color. Stir occasionally to prevent burning, which should take about 5-7 minutes. The key is to cook them until the potatoes and onions are very tender and the raw onion flavor has mellowed into a gentle sweetness. This thorough sautéing develops a deeper flavor profile for the soup.
Step 8
Pour in the milk and heavy cream (or whipping cream) into the skillet with the sautéed vegetables. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to low and let it cook for another 5 minutes to allow the vegetables to soften further.
Step 9
Remove the pot from the heat. Use an immersion blender (hand blender) to purée the soup until completely smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend until smooth. Be cautious when blending hot liquids; slightly vent the blender lid to allow steam to escape.
Step 10
Return the puréed soup to the pot and heat gently over low heat. Season with salt and pepper to taste. Since the soup is made in a larger batch, it’s best to season individual servings rather than the entire pot at once. This allows for precise seasoning adjustments each time you serve. You can also adjust the soup’s consistency at this stage; if you prefer a thinner soup, simply stir in a little more milk and warm it through.
Step 11
Your delicious, creamy potato soup is ready! Serve hot, perhaps with some crunchy crackers or a slice of toasted bread. Enjoy your comforting homemade soup!
