Potato soup is a great call when you have only a handful of ingredients to work with or you just want to make something and satisfying in a flash. My wife loves potatoes, so I can always count on a happy diner when I start dicing spuds for a rib-sticking soup. Here is a basic potato soup recipe that is easy to make and easy to love. This is enough for 4 servings. Feel free to double – or triple – the recipe as needed.
How to make Simple Potato Soup
4 Yukon Gold potatoes
1 cup diced celery
1 medium onion diced
1 tablespoon butter
1 quart chicken broth
1/2 cup cream ( or half-and half or milk with another tablespoon of butter)
Freshly ground black pepper and salt
Scrub potatoes under cold water and cut into 1/2-inch dice. (Peel the potatoes if you desire. I prefer to leave the skins on.)
Into a medium Dutch over or soup pot, add the butter and warm over medium heat.
Add the celery and onion and saute for 3 to 4 minutes until the vegetables start to become translucent.
Add the diced potatoes and continue cooking for 1 minute, stirring well to prevent sticking.
Season with a couple cracks of ground black pepper and a dash of salt.
Pour in the broth and let the vegetables cook until tender, approximately 20 to 25 minutes.
Add cream and add salt and pepper to taste.
Feel free to top with bacon bits, croutons, ground Parmesan cheese, fresh parsley or my personal favorite – fresh dill.
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
