There’s something comforting about a bowl of potato soup. It’s warm, hearty, and packs a punch of flavors that can make even the coldest day feel a little bit more cozy. Whether you’re looking for a quick weeknight dinner or need something simple yet satisfying to serve at a gathering, potato soup can be the answer. The beauty of this dish lies not only in its richness but also in its versatility. You can keep it classic, creamy, or add your own twist with spices and extra ingredients.
The recipe we’re diving into today is a "fast" potato soup-ideal for those days when you’re craving something comforting but don’t want to spend hours in the kitchen. You’ll be amazed at how easy and quick this version is, yet still full of the flavors you expect from a good potato soup.
Potato Soup Fast Recipe
This isn’t your typical slow-cooked, multi-hour potato soup. We’re aiming for a streamlined recipe without sacrificing flavor, making it perfect for busy days or those days when you just don’t feel like doing a lot of work in the kitchen. Think of it as the express lane to comfort food.
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Serves: 4-6 people (depending on serving size)
Ingredients Needed
Here’s everything you’ll need to pull this recipe together. These ingredients are easy to find and don’t require anything too out of the ordinary. Simple and straightforward, just how we like it!
- 4 large russet potatoes – Russet potatoes work best for this recipe because they have a high starch content, which makes for a creamier soup texture.
- 1 medium onion – Adds a touch of sweetness and depth to the base of the soup.
- 2 cloves of garlic – Garlic brings that aromatic punch to the soup, elevating the flavor profile.
- 4 cups chicken broth (or vegetable broth for a vegetarian version) – The broth forms the base, giving your soup its liquid foundation and flavor.
- 1 cup heavy cream – Creamy, rich, and smooth, this is what gives your soup that velvety finish.
- 2 tablespoons butter – For sautéing the onion and garlic, and for adding richness to the soup.
- Salt and pepper – To taste, of course! Seasoning is everything, so don’t skip this part.
- Chopped chives or green onions – Optional garnish, but highly recommended for a little fresh, oniony zing and a pop of color.
- Bacon bits (optional) – If you’re looking to add a smoky, crispy element, crispy bacon crumbles are perfect.
Cooking Instructions
The steps are simple and go by quickly. Here’s how you can whip up this potato soup in 30 minutes:
- Prep the potatoes: Peel and dice the russet potatoes into bite-sized chunks. You want them small enough to cook quickly but not so small that they turn into mush while cooking.
- Sauté the onions and garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent. Then, add the minced garlic and cook for another 30 seconds, just until fragrant.
- Cook the potatoes: Add the diced potatoes to the pot and stir them around, coating them in the butter and onions. Pour in the chicken broth, and bring everything to a gentle boil. Reduce the heat, cover, and simmer for 10-12 minutes, or until the potatoes are fork-tender.
- Mash the potatoes: Once the potatoes are cooked, you can either mash the potatoes directly in the pot using a potato masher for a chunkier soup, or you can use an immersion blender to blend everything until smooth. For that ’classic’ potato soup texture, I recommend mashing about half of the potatoes and leaving the rest for a little texture.
- Finish with cream: Stir in the heavy cream, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes until it’s heated through and creamy.
- Serve: Ladle the soup into bowls, and garnish with chives, green onions, or bacon bits if you like. Serve immediately while it’s hot!
Ingredient Insights
- Russet potatoes: These are ideal for potato soups because they break down easily and thicken the soup without being too starchy. Their texture is what you want to achieve that creamy finish.
- Chicken broth vs. vegetable broth: Using chicken broth adds a richer, deeper flavor to the soup. However, if you’re making a vegetarian version, vegetable broth works just as well, and you won’t lose any of the heartiness.
- Heavy cream: This is the secret to a silky, smooth texture. If you’re looking to cut calories or make it lighter, you can substitute with half-and-half or whole milk, but the texture won’t be as indulgent.
- Butter: Adds richness to the base of the soup and helps develop the flavor of the onion and garlic.
Expert Tips
- Don’t skip the mash step: Even if you’re pressed for time, take a minute to mash some of the potatoes in the pot. This step is essential for that thick, creamy consistency you expect in potato soup.
- Make it spicy: If you like a little heat, add a pinch of red pepper flakes or a diced jalapeño to the sautéing onions and garlic for an extra kick.
- Add cheese: For an even richer experience, consider stirring in shredded cheddar cheese during the last few minutes of simmering. It’ll melt right in and give your soup that cheesy goodness.
- Texture preference: If you prefer a smoother soup, you can blend it completely with an immersion blender or a regular blender. For a chunkier texture, just mash part of the potatoes and leave some in pieces.
Recipe Variations
- Vegan version: Swap the butter for olive oil, the chicken broth for vegetable broth, and the heavy cream for coconut cream or a plant-based cream alternative.
- Loaded potato soup: Add bacon bits, shredded cheddar cheese, sour cream, and more chives to really up the flavor and texture. A great variation if you want a more indulgent version of this classic.
- Herb-infused: Stir in fresh thyme or rosemary for a fragrant, herbal twist to your soup. Fresh herbs really brighten up the flavor and add a layer of complexity.
Final Words
Potato soup is the ultimate comfort food, especially when you can make it in just 30 minutes without compromising on flavor. It’s versatile enough that you can add your favorite ingredients, and the recipe can easily be adjusted to fit your dietary preferences or what’s in your fridge. Plus, the rich, creamy texture and the warm, soothing flavors will definitely satisfy your cravings.
FAQs
What Are The Basic Ingredients For A Fast Potato Soup Recipe?
The basic ingredients for a fast potato soup recipe include potatoes, onion, garlic, vegetable broth or chicken broth, milk or cream, butter, salt, and pepper. You can also add optional ingredients like cheese, bacon, or herbs for extra flavor.
How Long Does It Take To Make Potato Soup Quickly?
A fast potato soup recipe typically takes around 30 to 40 minutes from start to finish, including prep and cooking time. The potatoes cook faster if you dice them into small cubes or use a pressure cooker.
Can I Use Frozen Potatoes For Potato Soup?
Yes, you can use frozen potatoes for potato soup. While fresh potatoes are ideal for texture, frozen potatoes can save time and are a convenient alternative. Just be sure to adjust cooking times slightly depending on the size of the potato pieces.
How Can I Thicken Potato Soup Quickly?
To thicken potato soup quickly, you can mash some of the potatoes directly in the pot, use a potato masher or immersion blender to puree part of the soup, or add instant potato flakes. You can also add a roux (butter and flour mixture) or cornstarch for an instant thickening effect.
What Can I Substitute For Heavy Cream In A Fast Potato Soup Recipe?
You can substitute heavy cream with milk, half-and-half, or a dairy-free alternative like coconut milk or almond milk. For a thicker consistency, consider adding a small amount of cream cheese or Greek yogurt.
Can I Make A Potato Soup Fast Recipe In A Slow Cooker?
Although a slow cooker is great for potato soup, it’s not ideal for a fast recipe. If you want a quicker version, stovetop cooking or using a pressure cooker is recommended, as slow cooking typically takes 4 to 6 hours.
How Do I Make The Soup Creamy Without Using Cream?
To make the soup creamy without cream, you can blend some of the cooked potatoes into the broth using a hand blender or food processor. Alternatively, you can use milk or a plant-based milk with a thickening agent like cornstarch or arrowroot powder.
Can I Add Bacon Or Other Meats To A Fast Potato Soup Recipe?
Yes, bacon, sausage, or ham are popular additions to potato soup. To keep it fast, pre-cooked bacon or ham can be added toward the end of cooking for flavor. For sausage, cook it beforehand and stir it in just before serving.
How Do I Store Leftover Potato Soup?
Leftover potato soup can be stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm it over medium heat on the stovetop or in the microwave, adding extra liquid (broth or milk) if it has thickened too much.
Can I Make Potato Soup In Advance And Freeze It?
Yes, you can make potato soup in advance and freeze it. To freeze, let the soup cool completely, then store it in an airtight container for up to 3 months. When reheating, it’s best to thaw it in the refrigerator overnight before warming it on the stovetop or in the microwave.