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20 Minute Potato Soup Recipe

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Canning Granny Soup of the Day... Potato Soup
Canning Granny Soup of the Day... Potato Soup from canninggranny.blogspot.com

Description

This 20 minute potato soup recipe is perfect for a quick and easy weeknight meal. It's creamy, hearty, and full of flavor. The best part? You can make it in just 20 minutes!

Prep Time

The prep time for this recipe is minimal, only taking about 10 minutes to chop the vegetables and gather the ingredients.

Cook Time

The cook time for this recipe is only 10 minutes. That's right, you can have a delicious and comforting soup on the table in just 20 minutes!

Ingredients

  • 4 medium potatoes, peeled and diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried thyme

Equipment

  • Large pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Melt the butter in a large pot over medium heat.
  2. Add the onion and garlic and sauté for 2-3 minutes until softened.
  3. Add the potatoes, broth, salt, pepper, paprika, and thyme to the pot and bring to a boil.
  4. Reduce the heat to low and simmer for 8-10 minutes until the potatoes are tender.
  5. Turn off the heat and let the soup cool for a few minutes.
  6. Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a blender and blend in batches.
  7. Add the milk to the soup and stir to combine. If the soup is too thick, you can add more milk or broth to thin it out.
  8. Turn the heat back on to low and let the soup warm through for a few minutes.
  9. Taste and adjust the seasoning as needed.
  10. Serve the soup hot with crusty bread or crackers on the side.

Notes

This soup is very versatile and can be customized to your liking. If you prefer a chunkier soup, you can skip blending it. You can also add in other vegetables like carrots or celery, or even some cooked bacon or ham for extra flavor.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 226
  • Carbohydrates: 32g
  • Protein: 6g
  • Fat: 8g
  • Sodium: 846mg
  • Potassium: 819mg
  • Fiber: 3g
  • Sugar: 5g

Recipe Tips

  • For a vegan version, use vegetable broth and replace the butter with olive oil.
  • If you don't have an immersion blender or regular blender, you can mash the potatoes with a potato masher for a chunkier soup.
  • You can also add in some grated cheese at the end for extra creaminess and flavor.
  • This soup makes great leftovers and can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Try out this 20 minute potato soup recipe for a quick and satisfying meal that the whole family will love!


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