Intro
This soup isn’t about fancy ingredients or perfect presentation. It’s about comfort that comes from humble potatoes and a splash of good broth. I find myself craving it on cold mornings when the house smells of garlic and simmering herbs. It’s simple, honest, a little messy — just like cooking should be sometimes.
Why This Recipe Matters
Why I Keep Coming Back to This Potato Soup
Points
- Made from pantry staples, it’s reliable on busy days when I need something nourishing fast.
- The creamy texture feels indulgent, but it’s entirely plant-based and light enough to keep me going.
- It’s a nostalgic hug, reminding me of rainy weekends spent at my grandma’s kitchen table.
- There’s pride in turning everyday ingredients into something that tastes like a warm blanket.
- It’s a relief to have a soup that’s forgiving, adaptable, and forgiving of last-minute tweaks.
Behind The Recipe
Behind the Recipe
Story
I first made this after a long day when I only had potatoes, garlic, and a few herbs left in the fridge.
The quiet joy of transforming simple ingredients into something so satisfying kept me coming back.
It’s a dish that grew out of necessity but became a comfort staple in my kitchen.
Recipe Origin Or Trivia
Recipe Origin or Trivia
Title
Recipe Origin or Trivia
Facts
Potato soup has roots in many European cuisines, often served as a humble peasant dish.
The idea of blending potatoes into creamy soups became popular in the early 20th century with the rise of canned soups.
Vegan adaptations like this one often use nutritional yeast or coconut milk to mimic creaminess.
In some cultures, adding smoked paprika or chipotle gives it a smoky, warming kick.
Ingredient Breakdown
Ingredient Breakdown
Title
Ingredient Breakdown
Ingredients
- Potatoes: I prefer starchy varieties like Russets for that smooth, velvety texture. Skip if you want a chunkier bite.
- Garlic: Oozes into the soup, giving it a layered aroma. Crush it fresh — you’ll smell that pungent, sweet perfume.
- Vegetable broth: Look for a rich, homemade-style broth if possible. Store-bought works fine, but choose low-sodium for control.
- Coconut milk: Adds creaminess and a subtle sweetness. You can swap with blended silken tofu for a neutral, protein boost.
- Onion: Caramelizes just enough to add depth. Skip if onion allergies are an issue but consider leeks or shallots for a milder flavor.
- Herbs: Parsley or thyme brighten it up. Fresh herbs offer a lively contrast to the earthy potatoes.
Preparation Guide
Equipment & Tools
- Large heavy-bottomed pot: For even heat and easy stirring.
- Knife & chopping board: To prep the garlic, onion, and potatoes.
- Stirring spoon: Wooden or silicone, heat-resistant.
- Immersion blender or regular blender: For smooth, creamy texture.
Steps
- Heat the pot over medium heat (about 160°C/320°F). Add a splash of oil, then sauté chopped onion for 3-4 minutes until translucent.
- Add minced garlic; cook for 30 seconds until fragrant. Be careful not to burn it — smell should turn sweet and pungent.
- Stir in chopped potatoes and enough broth to cover. Bring to a gentle boil, then reduce heat to low (around 85°C/185°F). Simmer for 15-20 minutes until potatoes are tender and easily pierced with a fork.
- If the soup looks too thick, add a splash more broth. For a chunkier soup, leave some potatoes unblended.
- Use an immersion blender directly in the pot or transfer to a blender. Puree until smooth or to your preferred texture. Return to heat if needed.
- Stir in coconut milk, season with salt and pepper. Let it simmer for another 5 minutes to meld flavors.
- Taste and adjust seasoning. Serve hot, garnished with herbs.
Checkpoints
- Potatoes are soft and easily mashed with a fork.
- Soup is velvety, with no chunks stuck to the blender.
- It smells rich, with hints of garlic and herbs, and a gentle simmer is maintained.
Resting & Finishing
Let the soup sit off heat for 5 minutes before serving to let flavors meld. Add fresh herbs just before serving for a bright finish.
Ingredient Substitutions
Dairy-Free: Use coconut cream or cashew cream for a richer, nutty flavor.
Low-Sodium: Opt for homemade broth or rinse store-bought broth to reduce salt.
Chunkier Texture: Skip blending part of the soup for more bite.
Add Heat: Mix in a dash of hot sauce or cayenne for a spicy kick.
Herb Variations: Swap parsley for cilantro or dill depending on your mood.
Ingredient Spotlight
Potatoes
They release earthy, starchy goodness as they cook, creating that natural creaminess.
Russets become velvety when pureed, making the soup luxuriously smooth.
Garlic
Transforms from sharp to sweet as it cooks, filling the kitchen with a warm aroma.
During sautéing, it crackles and perfumes the air, signaling flavor development.
Mistakes And Fixes
FORGOT TO peel potatoes? No worries, just scrub well, or mash skins into the soup for extra fiber.
DUMPED too much broth? Simmer uncovered for a few minutes to thicken, or add a splash of thickener.
OVER-TORCHED the garlic? It’ll taste bitter — start over with fresh garlic, and watch it carefully.
SPLASHED hot soup on your hand? Run under cold water immediately to prevent burns.
Cooking Tips Tricks
- Use a heavy-bottomed pot to prevent hot spots and scorching.
- Chop ingredients uniformly for even cooking and blending.
- Taste and adjust seasoning at the end — salt enhances sweetness and depth.
- Warm your bowls before serving to keep the soup hot longer.
- For extra richness, stir in a spoonful of miso or nutritional yeast.
Make Ahead Storage
Soup can be made a day in advance; flavors deepen overnight in the fridge.
Store in airtight containers for up to 4 days or freeze for 2-3 months.
Reheat gently on the stove, stirring often. Add a splash of broth if it thickens.
The texture might become slightly creamier after sitting — give it a quick stir.
Quick Fix
When the soup is too thick, splash in hot broth or water until it loosens.
If bland, add a squeeze of lemon or splash of vinegar for brightness.
Splash soy sauce or tamari for umami depth.
Patch over a burnt smell with fresh herbs and a splash of citrus.
Shield from sticking by stirring frequently during reheats.
Faqs
Can I use sweet potatoes?
Yes, they add sweetness and a vibrant color. Adjust cooking time as needed.
Is this soup gluten-free?
Absolutely, just ensure your broth is gluten-free and avoid wheat-based thickeners.
Can I make this in a slow cooker?
Yes, cook on low for 6-8 hours after sautéing aromatics separately.
How do I get a creamier texture?
Puree more thoroughly or add coconut milk or silken tofu.
Can I add vegetables?
Definitely, try carrots or celery cooked with the onions for extra flavor.
What herbs work best?
Parsley, thyme, or rosemary all complement the earthy potatoes.
How do I prevent lumps?
Puree in small batches and blend thoroughly until smooth.
Can I freeze it?
Yes, store cooled soup in airtight containers for up to 3 months.
What’s a good topping?
Chopped fresh herbs, a drizzle of olive oil, or crispy chickpeas add texture.
Is it suitable for kids?
Yes, mild and creamy, it’s gentle on little palates. Adjust seasoning for preference.
Simple Creamy Potato Soup
Ingredients
Equipment
Method
- Peel and chop the potatoes into even chunks to ensure they cook uniformly.
- Heat the large pot over medium heat and add the olive oil. Once shimmering, sauté the diced onion for about 3-4 minutes until it turns translucent and begins to soften.
- Add the minced garlic to the onions and cook for an additional 30 seconds until fragrant, making the kitchen smell warm and inviting.
- Stir in the chopped potatoes, coating them with the aromatic mixture, and pour in the vegetable broth. Bring the liquid to a gentle boil, then reduce the heat to low and cover the pot.
- Let the soup simmer for about 15-20 minutes, until the potatoes are tender and easily mashable when pierced with a fork.
- Use an immersion blender directly in the pot, or carefully transfer the soup to a blender in batches. Puree until the soup is smooth and velvety, with no lumps remaining.
- Stir in the coconut milk, season with salt and pepper, then simmer for another 5 minutes to allow flavors to meld and the soup to warm through.
- Taste the soup and adjust the seasoning as needed. Ladle into bowls and garnish with freshly chopped parsley or thyme for a burst of freshness.
- Serve hot, enjoying the creamy, comforting texture and warm aroma that fills your kitchen.
Notes
Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.
I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.