Name: Quick Small Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 pounds small potatoes, peeled and chopped; 2 tablespoons butter; 1 onion, chopped; 4 cups chicken broth; 1 cup heavy cream; Salt and pepper, to taste; Fresh chives, chopped (optional)

Imagine a chilly winter evening, and the aroma of simmering potatoes and onions wafts through the air, tantalizing your senses and beckoning you to the table. As you take your first spoonful of this creamy Small Potato Soup, the tender potatoes melt in your mouth, releasing a burst of comforting flavor that warms your heart and soul. This is more than just a soup – it’s a hug in a bowl, a reminder of home and tradition.

If you’re anything like me, you’re always on the lookout for easy and delicious recipes to spice up your meal routine. That’s why I’m excited to share this Quick Small Potato Soup recipe with you, which is perfect for a weeknight dinner or a cozy weekend lunch. Be sure to check out my related recipe for a decadent Roasted Butternut Squash Soup for a delicious seasonal twist.

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2 pounds small potatoes, peeled and chopped

2 tablespoons butter

1 onion, chopped

4 cups chicken broth

1 cup heavy cream

Salt and pepper, to taste

Fresh chives, chopped (optional)

Why This Recipe Works

The key to this recipe’s success lies in the careful balance of tender potatoes, rich broth, and a hint of cream, which creates a velvety texture and a depth of flavor that’s simply irresistible.
By using small potatoes, we can achieve a delightfully chunky texture without the need for excessive peeling or dicing.
The addition of heavy cream adds a luxurious touch, but feel free to substitute with half-and-half or whole milk for a lighter version.

Key Ingredients

The quality of your ingredients is crucial in this recipe, so be sure to choose the best potatoes, chicken broth, and heavy cream you can find.

When selecting potatoes, look for ones that are high in starch, like Russet or Idaho, which will yield a lighter, fluffier texture. Avoid waxy potatoes like Yukon Gold or red potatoes, as they may become too dense in the soup.

Small Potato Soup (Quick)

Recipe Courtesy of Our Kitchen

Quick Small Potato Soup

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 pounds small potatoes, peeled and chopped

2 tablespoons butter

1 onion, chopped

4 cups chicken broth

1 cup heavy cream

Salt and pepper, to taste

Fresh chives, chopped (optional)

Directions

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the chopped potatoes, chicken broth, and heavy cream to the pot. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.

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

Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh chives if desired.

Storage & Reheating

To store leftovers, allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat the soup gently over low heat, adding a splash of milk or cream if desired to restore the creamy texture.