Small Potato Soup (Quick)

There’s something magical about a warm, comforting bowl of soup on a chilly evening. The aroma of simmering onions and potatoes fills the air, transporting you to a cozy cabin in the woods. As you take the first sip, the textures of the creamy soup and the tender potatoes meld together in perfect harmony. It’s a sensory experience that never gets old, and one that I’m excited to share with you today – my Quick Small Potato Soup recipe.

While this recipe is quick and easy to make, it’s far from a compromise on flavor. The key to making a truly great potato soup is to use high-quality ingredients and to cook them with care. If you’re looking for more delicious soup recipes to add to your repertoire, be sure to check out my Creamy Broccoli Soup Recipe.

Why This Recipe Works

• Using high-quality ingredients, such as fresh potatoes and real butter, elevates the flavor of the soup and makes it feel truly special.
• The quick cooking time means you can have this delicious soup on the table in under 40 minutes, perfect for a weeknight dinner.
• The combination of creamy potatoes, flavorful onion, and rich chicken broth creates a depth of flavor that’s hard to beat.

Key Ingredients

For this recipe, I highly recommend using Russet potatoes, as they hold their shape well when cooked and have a naturally sweet flavor. When shopping for butter, look for high-quality options like European-style or cultured butter – they’ll add a rich, creamy flavor to the soup.

It’s also worth noting that you can customize this recipe to your taste by adding other ingredients, such as diced ham or cooked bacon, for added protein and flavor. Feel free to get creative and make it your own!

Recipe Courtesy of Our Kitchen

Quick Small Potato Soup

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 large potatoes, peeled and diced

2 tablespoons unsalted butter

1 onion, diced

4 cups chicken broth

Salt and pepper, to taste

Fresh chives, chopped (optional)

1 cup heavy cream or half-and-half

Directions

1

In a large pot or Dutch oven, melt the butter over medium heat.

2

Add the onion to the pot and cook, stirring occasionally, until it’s softened and translucent, about 5-7 minutes.

3

Add the diced potatoes, chicken broth, salt, and pepper to the pot. Bring the mixture to a simmer and cook, covered, until the potatoes are tender, about 15-20 minutes.

4

Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender.

5

Stir in the heavy cream or half-and-half and cook over low heat until heated through. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh chives if desired.

Storage & Reheating

This soup is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat the soup over low heat, stirring occasionally, until warmed through.