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Simple Creamy Potato Soup

This potato soup is made with humble ingredients like potatoes, garlic, and vegetable broth, simmered until tender and then blended into a smooth, velvety texture. Finished with coconut milk for richness, it offers a comforting, light, plant-based dish with a creamy appearance and warm aroma. Perfect for chilly mornings or cozy evenings, it’s a nourishing hug in a bowl.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large potatoes starchy variety like Russets
  • 3 cloves garlic fresh, minced
  • 1 medium onion diced
  • 4 cups vegetable broth preferably low sodium
  • 1 cup coconut milk for creaminess
  • 2 tbsp olive oil for sautéing
  • to taste salt and pepper for seasoning
  • fresh chopped parsley or thyme for garnish

Equipment

  • Large heavy-bottomed pot
  • Knife & chopping board
  • Stirring spoon
  • Immersion blender or regular blender

Method
 

  1. Peel and chop the potatoes into even chunks to ensure they cook uniformly.
  2. 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.
  3. Add the minced garlic to the onions and cook for an additional 30 seconds until fragrant, making the kitchen smell warm and inviting.
  4. 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.
  5. Let the soup simmer for about 15-20 minutes, until the potatoes are tender and easily mashable when pierced with a fork.
  6. 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.
  7. 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.
  8. 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.
  9. Serve hot, enjoying the creamy, comforting texture and warm aroma that fills your kitchen.

Notes

For a chunkier texture, reserve some cooked potatoes before blending and add them back to the pureed soup. This soup keeps well in the fridge for up to 4 days and can be frozen for longer storage.