Potato Soup


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Chef: Thomas Gates



I wanted to make Potato Leek soup... the leeks in the store looked pretty awful and I decided to make up this soup with onions instead. It's creamy (and would be more so if you used heavy cream or even half and half in place of the milk), rich, and will definitely keep you warm this winter.


4 Medium Russet Potatos, peeled and cubed
1 Medium Yellow Onion, peeled and chopped
3-4 cup Chicken or Vegetable Stock
1/2 - 3/4 cup Lowfat Milk
2 tbsp Unsalted Butter (or neutral oil)

In a medium soup pot, melt the butter or heat the oil over medium-low heat.
Add the potato and onion along with a healthy pinch of salt and saute for a few minutes.
Add enough stock to cover the vegetables and bring to a simmer.
Add a large amount of black pepper and a few dashes of cayenne for extra heat.
Simmer for 20 minutes or until potatoes are tender.
Use an immersion blender to puree soup nearly smooth.
You can also do this in batches in a food processor or blender if you let the soup cool some.
Return to the heat and mix in the milk until you reach the desired consistency.