Potato soup is one of those timeless, comforting dishes that seems to warm both the body and the soul. Whether it’s a chilly evening, a weekend gathering, or simply a craving for something cozy, this dish always fits the bill. But let’s be honest, sometimes onions just don’t sound right in a soup. Perhaps you’re not a fan of their sharp bite, or maybe you’re cooking for someone who has an aversion to them. Whatever the reason, a potato soup recipe without onions can be just as flavorful, creamy, and satisfying.
This variation brings out the heartiness of the potatoes while highlighting the creamy texture and rich broth. Without the distraction of onions, other ingredients like garlic, herbs, and creamy dairy can really shine. It’s simple, delicious, and versatile, making it perfect for anyone looking for a straightforward potato soup recipe without the pungent taste of onions.
In this guide, we’ll take a deep dive into crafting the perfect Potato Soup No Onions. We’ll walk through all the essential ingredients, how to prepare them, and some expert tips to ensure you end up with a bowl of smooth, velvety goodness. And, of course, we’ll throw in some variations in case you want to switch it up.
Potato Soup No Onions Recipe
This Potato Soup No Onions recipe is the definition of comfort food, bringing together the natural sweetness of potatoes with creamy dairy and savory seasoning. It’s incredibly versatile and can easily be adapted based on your preferences or what you have in your kitchen.
Ingredients Needed
- 4 large russet potatoes (peeled and diced)
- 4 cups chicken or vegetable broth
- 1 cup milk (whole milk for creaminess)
- 1 cup heavy cream (for that extra richness)
- 2 cloves garlic (minced)
- 1 tablespoon butter (for sautéing)
- Salt and pepper (to taste)
- 1 teaspoon dried thyme (or fresh, if available)
- ½ teaspoon paprika (for a subtle smokiness)
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley (for garnish, optional)
- Shredded cheese (cheddar, optional for topping)
Cooking Instructions
- Prepare the potatoes: Start by peeling and dicing the russet potatoes into even cubes, about 1-inch pieces. This ensures they cook uniformly and break down properly when simmering in the broth.
- Sauté the garlic: In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant. Be careful not to burn the garlic as it can become bitter.
- Simmer the potatoes: Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend or mash: For a smoother soup, use an immersion blender to purée the soup to your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. For a chunkier version, simply mash some of the potatoes with a potato masher.
- Add dairy and seasonings: Once the potatoes are blended to your liking, stir in the milk and heavy cream. Let the soup simmer for another 5 minutes to allow the flavors to meld together. Season with salt, pepper, dried thyme, and paprika.
- Optional thickening: If you prefer a thicker consistency, make a slurry by mixing 1 tablespoon of flour with 2 tablespoons of cold water. Stir this into the soup and simmer for an additional 3-4 minutes, until it thickens up.
- Serve and garnish: Once the soup is heated through and the flavors are well balanced, ladle it into bowls. Garnish with fresh parsley and a sprinkle of shredded cheese, if desired.
Ingredient Insights
- Russet potatoes: These potatoes are starchy and break down well when cooked, making them perfect for creating a creamy, hearty base. Their high starch content helps thicken the soup naturally, eliminating the need for excessive flour or cornstarch.
- Broth (chicken or vegetable): The broth adds depth and a savory foundation to the soup. You can use either chicken or vegetable broth, depending on your dietary preferences. Chicken broth tends to add more flavor, while vegetable broth keeps it lighter and vegetarian-friendly.
- Garlic: Though onions are absent in this recipe, garlic brings a mild, savory note that complements the potatoes without overwhelming them. Fresh garlic also contributes a subtle sweetness when cooked, giving the soup extra depth.
- Heavy cream and milk: The combination of milk and heavy cream creates a perfectly creamy texture. The milk provides a smoother mouthfeel, while the heavy cream adds richness. Together, they result in a luxurious, velvety finish.
- Herbs & spices: The dried thyme and paprika are the perfect seasonings to elevate this soup. Thyme brings an earthy, slightly floral taste, while paprika adds a smoky warmth that rounds out the flavor profile.
Expert Tips
- Use an immersion blender: If you’re after a silky-smooth potato soup, an immersion blender is a lifesaver. It’s easy to use, and you can blend the soup directly in the pot, saving time and effort. If you don’t have one, a regular blender works too-just be careful to blend in batches and allow the soup to cool slightly before doing so.
- Don’t overcook the potatoes: Overcooked potatoes can turn mushy and make the soup watery. You want the potatoes to be soft and tender, but still hold their shape if you’re aiming for a chunkier texture.
- Season to taste: Always taste your soup as it simmers. Potatoes can absorb a lot of seasoning, so you may find you need a little extra salt or a pinch more thyme to get the flavors just right.
- Cheese topping: If you’re a cheese lover, cheddar cheese is a great topping. It melts beautifully into the soup, adding extra creaminess and flavor. You can also try a sprinkle of grated parmesan for a sharper, saltier bite.
- Thickening the soup: If you’re looking for a thicker, creamier soup, use the flour slurry method. You can also use mashed potatoes to thicken the soup naturally. Just mash a portion of the potatoes directly in the soup before blending.
Recipe Variations
- Vegan Version: For a dairy-free version, swap out the heavy cream and milk for coconut milk or any plant-based milk. You can also substitute the butter with olive oil or vegan butter.
- Bacon Add-In: For an extra savory touch, crisp up some bacon and crumble it over the top of the soup. The bacon adds both texture and flavor, making each bite even more satisfying.
- Spicy Kick: If you enjoy a little heat, add a pinch of cayenne pepper or a chopped jalapeño during the cooking process. This will infuse the soup with a warm, spicy flavor that’s balanced by the creamy potatoes.
- Loaded Potato Soup: Make this a fully loaded experience by adding toppings like shredded cheddar cheese, sour cream, chives, and crispy bacon bits. This turns your simple potato soup into a full meal.
- Herb Variations: While thyme is the classic herb for potato soup, you can experiment with rosemary, parsley, or even dill. Each of these herbs brings a different layer of flavor that pairs wonderfully with the potatoes.
Final Words
Potato soup without onions is a delightful twist on a classic favorite. It allows the potatoes to shine while still delivering the warmth, comfort, and richness that a great soup should have. The beauty of this dish lies in its simplicity-what you put into it is what you get out of it. With just a few ingredients and minimal effort, you can create a bowl of velvety, hearty goodness.
Whether you stick to the basic recipe or play around with variations, this potato soup will become a go-to comfort dish in your kitchen. It’s perfect for chilly evenings, family dinners, or whenever you need something warm and filling.
FAQs
What Are The Main Ingredients For Potato Soup Without Onions?
The main ingredients for potato soup without onions typically include potatoes, butter, flour, vegetable or chicken broth, milk or cream, salt, pepper, and herbs like thyme or parsley. Some recipes may also include garlic, carrots, or celery for added flavor.
Can I Make Potato Soup Without Using Cream?
Yes, you can make potato soup without cream. You can use milk for a lighter version, or substitute with vegetable broth for a dairy-free option. Alternatively, you can use non-dairy milks such as almond or oat milk if you’re avoiding dairy.
How Do I Thicken Potato Soup Without Using Onions?
To thicken potato soup without onions, you can mash some of the potatoes in the soup, use a thickening agent like flour or cornstarch, or blend part of the soup for a creamier texture. Adding cream or a dairy alternative can also help achieve a thicker consistency.
What Kind Of Potatoes Work Best For Potato Soup Without Onions?
Starchy potatoes such as Russet potatoes are ideal for potato soup because they break down easily and create a creamy texture. However, you can also use Yukon Gold potatoes, which are waxier and hold their shape better, for a chunkier soup.
Can I Add Other Vegetables To The Potato Soup If I’m Not Using Onions?
Yes, you can add other vegetables such as carrots, celery, leeks, or garlic. These vegetables can enhance the flavor profile of the soup without using onions. Just be sure to adjust the seasoning to balance the added ingredients.
How Long Does It Take To Cook Potato Soup Without Onions?
Typically, potato soup without onions will take about 30 to 40 minutes to cook. The potatoes need to be tender and the broth should have thickened to your desired consistency. If you’re making a creamy version, you may need an additional 5-10 minutes to incorporate the milk or cream.
Can I Make Potato Soup Without Using Butter?
Yes, you can make potato soup without butter. You can substitute butter with olive oil, vegetable oil, or a plant-based butter for a dairy-free version. The flavor may be slightly different, but the soup will still be delicious.
Is Potato Soup Without Onions Gluten-free?
Potato soup without onions can be gluten-free, depending on the thickening agent used. If you use flour to thicken the soup, you should opt for a gluten-free flour alternative, such as rice flour or cornstarch, to keep the soup gluten-free.
How Can I Store Leftover Potato Soup Without Onions?
Leftover potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If the soup thickens too much upon storage, you can thin it out with a little milk or broth when reheating.
Can I Freeze Potato Soup Without Onions?
Yes, you can freeze potato soup without onions. However, if your soup contains dairy, the texture may change when reheated. To freeze, allow the soup to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When reheating, you may need to stir in some additional liquid to restore its creamy texture.