Easy Potato Soup in 35 Minutes
Okay, listen up buttercups, because today we’re tackling the unsung hero of comfort food: potato soup. Not your grandma’s all-day simmer (unless your grandma was secretly a rebel and cut corners, bless her heart), but a speedy, sneaky version that’ll have you feeling like a domestic goddess without, you know, all the *actual* domestic goddess effort. It’s creamy, it’s dreamy, and it tastes like you spent hours slaving away, when in reality, you were probably still in your pajamas scrolling TikTok. This soup is special because it delivers maximum cozy vibes for minimal effort, and let’s be honest, who doesn’t need more of that in their life?
The last time I made this, my husband, bless his perpetually hungry soul, decided to “help” by stirring the pot with a ladle that was clearly too short. He ended up splashing half the simmering goodness onto himself, then swore the dog did it. The dog, a golden retriever with an impeccable poker face, just sat there judging him. We still ate the soup, of course, after a quick clean-up (mostly by me, obviously), and I’m pretty sure a little extra seasoning from my husband’s expletives just added to the flavor profile.
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Why You’ll Love This Easy Potato Soup in 35 Minutes
- Because it comes together faster than your kids can ask “Are we there yet?” for the hundredth time.
- It’s basically a hug in a bowl, but you don’t have to awkwardly hug your aunt you only see at holidays.
- Easy enough for when you’re brain-dead after a long day, but still impressive enough to fool your in-laws into thinking you’re a gourmet chef.
- Potato soup is the ultimate disguise for any veggies you want to sneak into your picky eater’s diet. Don’t worry, I won’t tell.
- You can make a huge batch and pretend you’re a meal-prepping superstar (or just enjoy midnight snacks for days).
Time-Saving Hacks
- Don’t have time to chop onions? Buy the pre-chopped stuff. Your secret’s safe with me. We all do it.
- Use the same knife for *everything*. Potatoes, onions, garlic. Just give it a quick wipe on your apron between tasks. Efficiency, baby!
- No immersion blender? Mash those potatoes with a fork right in the pot. It’ll be a little chunky, but who cares? It’s rustic, darling.
- Eat directly out of the pot. Less dishes, more time for binge-watching your favorite show.
Serving Ideas
- Serve it with crusty bread for optimal dipping and to sop up any spills from aforementioned clumsy husband.
- A side salad, if you’re feeling fancy and want to pretend you’re getting all your food groups. Don’t worry, the soup totally counts as a vegetable…ish.
- Pair with a glass of wine. Or two. Especially if the kids decided to finger paint on the dog today.
- Honestly? Just a spoon. It’s soup, not a formal dinner party.
What to Serve It With
Tips & Mistakes
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
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Easy Potato Soup in 35 Minutes
Ingredients
Main Ingredients
- 3 lb russet potatoes, peeled and diced Use fresh potatoes for the best flavor.
- 1 cup onion, chopped Any variety of onion works well.
- 3 cloves garlic, minced Fresh garlic enhances the taste.
- 4 cup chicken broth Use low-sodium broth for a healthier option.
- 1 cup heavy cream For a richer texture.
- 1 tsp salt Adjust to taste.
- 1 tsp black pepper Freshly ground is best.
Instructions
Preparation Steps
- In a large pot, sauté the chopped onions over medium heat until translucent, about 3 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes and chicken broth. Bring to a boil.
- Reduce heat to a simmer, cover, and cook until potatoes are tender, about 20 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Stir in heavy cream, salt, and pepper. Heat gently to combine, then serve warm.