Easy Potato Soup (No Cream! No Blender!)

Easy Potato Soup (No Cream! No Blender!)

from acouplecooks.com
45 min
6 servings

Here is the very best easy potato soup you'll find! Creamy and comforting, it's made in minutes with no cream and no need for a blender. (Vegan variation: Go to Creamy Vegan Potato Soup.)

Ingredients

  • 2 large shallots
  • 4 garlic cloves
  • 4 medium russet potatoes
  • 4 tablespoons salted butter
  • 6 tablespoons all purpose flour (or gluten free flour)
  • 2 cups vegetable broth
  • 4 cups 2% milk
  • 1 1/4 teaspoons kosher salt
  • 2 teaspoons Old Bay seasoning (purchased or homemade)
  • Fresh ground black pepper
  • Topping ideas: Greek yogurt, shredded cheese, thinly sliced chives or green onions, shiitake bacon or coconut bacon, hot sauce

Directions

  1. 1

    Mince the shallots. Mince the garlic. Peel and dice the potatoes.

  2. 2

    In large pot, heat the butter over medium heat. Add the shallots and garlic and cook for 2 minutes. Stir in the flour and cook for 2 to 3 minutes until just starting to brown.

  3. 3

    Slowly stir in the vegetable broth, adding it bit by bit and then stirring. Once incorporated add the milk, potatoes, kosher salt, and Old Bay.

  4. 4

    Bring to a simmer and cook on low heat for 25 minutes (make sure the heat is just at a simmer and does not boil). Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy (make sure to keep stirring or a skin will form on the top). It’s done when the potatoes fall apart when you mash one against the side of the pot with your spoon.

  5. 5

    Remove from the heat. Use potato masher to break up the potatoes so that a creamy but chunky texture forms. Stir to incorporate the mashed potatoes. Then serve topped with toppings of your choice! Leftovers store refrigerated for up to 5 days: reheat on the stovetop and add a splash of milk if necessary.

  6. 6

    Serve with toppings.