Perfect Potato Soup

 Potato soup is a comfort meal, perfect for those days when you want to indulge in something with a creamy texture and lots of flavors. It's also an incredibly versatile dish that you can put your own personal spin on based on what ingredients you have on hand. This recipe is simple and packed with flavor, but has the perfect ratio of potatoes to liquid so it's not too thick or thin. 

Perfect Potato Soup


1 tablespoon butter 

1/2 cup diced onions 

2 tablespoon flour, sifted 3 cups chicken broth 

3 cups whole milk 

4 large Russet potatoes (about 2 1/2 pounds), peeled and cut into small cubes 

Salt and freshly ground black pepper to taste Optional seasonings: cayenne pepper, paprika, poultry seasoning, thyme, parsley, chives


1. Melt the butter in a large pot. Add the diced onions, and saute until they become translucent.

2. Stir in the flour and cook over low heat for two minutes, stirring constantly.

3. In a separate bowl, whisk together the broth and milk until it's foamy and well combined (this will help give your soup that restaurant-worthy look). Pour it into your pot with the onions. Increase heat to medium and bring to a boil while stirring frequently to prevent sticking or burning on the bottom of pot 4. While waiting for the soup base to boil, peel potatoes (remember: don't cut off your fingertips like my mom did!). Cut into small cubes.

5. Once the base of your pot comes to a boil, turn down the heat to medium-low, and add potatoes in two batches. Stir once or twice, then cover and simmer for 30 minutes or so, stirring occasionally, until potatoes are tender. Don't overcook them or they will fall apart during cooking! Don't let the potatoes turn brown.

6. Give the soup more flavor by adding more herbs if desired (I used cayenne pepper and a little paprika). Add salt and pepper as needed to taste (add salt only if you plan to serve immediately - don't add all the way yet).

Perfect Potato Soup