Description

Want a comforting dish without the hassle? This simple potato soup recipe uses only four ingredients. Discover how easy it is to prepare at home.

Ingredients

Scale

- 3 pounds russetpotatoes, peeled and cut into 1-inch pieces

- 2 cups whole milk (or 2% for a lighter option)

- 1 cup shredded cheddar cheese

- 12 green onions , chopped

Instructions

1. Boil the Potatoes : Fill a large pot with water, add the diced potatoes, and bring to a boil. Cook for 15–20 minutes, or until fork-tender

1. Drain and Mash : Drain the water, leaving a small amount in the pot. Mash the potatoes slightly to thicken the base.

1. Add Milk and Cheese : Stir in the milk and shredded cheese, heating gently until the cheese melts and the mixture becomes creamy.

1. Season and Serve : Top with chopped green onions and additional cheese if desired.

Notes

1. Can I make this potato soup ahead of time?

Absolutely! This soup is a great make-ahead meal. Simply prepare it as directed, let it cool completely, and store it in an airtight container in the fridge for up to 4 days. When you’re ready to serve, reheat it on the stovetop over low heat, adding a splash of broth or milk if needed to adjust the consistency.

2. Can I freeze potato soup?

Yes, you can freeze this potato soup for up to 3 months. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or zip-top bags. Leave some room for expansion, and label with the date. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stovetop. Note: If you’ve added cream or milk, the texture may change slightly after freezing, but it will still taste delicious!

3. What type of potatoes are best for potato soup?

Starchy potatoes like Russets or Yukon Golds are ideal for potato soup. They break down easily when cooked, creating a naturally creamy texture. Avoid waxy potatoes like red or new potatoes, as they hold their shape and won’t give you the same velvety consistency.

4. Can I make this soup vegan?

Definitely! Swap the chicken broth for vegetable broth and use a plant-based milk like almond, oat, or coconut milk instead of dairy. For extra creaminess, you can also blend in a handful of cashews or a splash of coconut cream.