This creamy, comforting Potato Soup Recipe is perfect when you want a quick, easy, and nourishing meal. Ready in under 30 minutes, it produces a smooth, rich bowl of soup that both adults and children enjoy. Simple pantry ingredients make it ideal for busy days or when you prefer not to make an extra trip to the store.
Why we love this recipe:
This potato soup is made from inexpensive, everyday ingredients that are likely already in your cupboard. It’s a practical, satisfying option when time is short. The simple flavour profile highlights the potatoes and onion, while the texture is silky and indulgent without any heavy dairy.
The base recipe is vegan, gluten-free, and dairy-free, making it a convenient choice for guests with dietary restrictions. It’s also highly adaptable: if you’re short on potatoes, adding pumpkin, cauliflower, or sweet potato works well. These alternatives keep the soup hearty while introducing subtle new flavours.
Garnishes are flexible too. If you don’t have parsley, chives or spring onions (scallions) make excellent substitutes. For extra texture and flavour, crispy bacon bits can be added at the end for those who prefer a non-vegan option. I often make a larger batch and freeze leftovers for a quick lunch or dinner — it reheats well and keeps on hand easily.
Ingredients in this recipe:
See the recipe card below for exact ingredient quantities and the full method.
Potatoes – Any potato will work, but starchy varieties (such as Russet, King Edward or similar) break down more easily and give a creamier texture. All-purpose potatoes like Yukon Gold also work; you may need slightly more stock if they release less starch.
Brown/Yellow Onion – A common, versatile onion that works well when cooked until soft. Leek or red onion can be substituted for a different flavour profile.
Olive Oil – Extra virgin olive oil is recommended for flavour and health benefits. Avoid “light” olive oil for this recipe since it has a milder taste and fewer nutrients.
Garlic – Fresh garlic cloves give the best flavour. Pre-minced or bottled garlic may contain preservatives and will taste different.
Vegetable Stock – Use homemade or a good-quality store-bought stock. Adjust the stock or add a little water to reach your preferred consistency, depending on the potato type.
Salt and Pepper – Sea salt and freshly ground black pepper provide the best finishing seasoning.
Step by Step Instructions:
- Chop the onion finely, peel and cube the potatoes, and mince or slice the garlic.
- Heat olive oil in a large saucepan over medium heat. Add the onions and cook for about five minutes, until they become translucent and soft.
- Add the garlic and cook for another minute to release its aroma without browning.
- Add the cubed potatoes to the pan, stir to coat with the onion mixture, then pour in the vegetable stock. Bring to a simmer and cook for 8–10 minutes, or until the potatoes are tender.
- Remove from the heat and blend the soup until smooth using an immersion blender or a countertop blender (see safety note below). Taste and adjust seasoning with salt and pepper. Serve hot with your preferred garnish.
What is the best potato to use?
Starchy potatoes such as Russet, King Edward, or similar varieties are ideal for a creamy texture because they break down during cooking. All-purpose potatoes like Yukon Gold, Desiree, or Kennebec also work well but may require a touch more liquid to reach the same consistency.
To reduce cooking time, cut the potatoes into small, even pieces so they become tender faster and blend more smoothly.
Tips for Success and FAQs:
This recipe is straightforward and forgiving. It can be prepared ahead of time and reheated gently. Below are a few variations and common questions to help you customize the soup.
- Add crispy bacon bits for a smoky crunch (optional).
- Top with homemade or store-bought croutons for texture.
- Drizzle with basil pesto for an herbaceous lift.
- Finish with a splash of cream and chopped fresh herbs if you do not need the soup to be dairy-free.
Stored in an airtight container, the soup will keep for up to 3 days in the refrigerator.
Yes. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
An immersion (hand-held) blender is the easiest and safest method. If you use a countertop blender, remove the small center cap from the lid and cover the opening with a folded tea towel to allow steam to escape. Blend in batches on low speed while holding the lid securely to prevent steam buildup and splashing, which can cause burns.
Serving suggestions:
Serve a warm bowl of potato soup with a slice of crusty bread, a simple salad, or grain-based bread for a more filling meal. Popular accompaniments include focaccia, gluten-free muffins, or mixed seed crackers. Add fresh herbs, a drizzle of olive oil, or grated cheese to personalize each bowl.
More delicious recipes to try:
If you enjoy this soup, other favourites include broccoli and potato soup, roasted carrot soup with coconut, cauliflower and potato soup, spiced pumpkin and sweet potato soup, roasted capsicum soup with basil oil, and pea and mint soup. These soups share the same comforting simplicity and can be adapted to dietary needs.
Enjoy this easy and delicious Potato Soup Recipe. I hope you try it and make it your own—leave a note or rating if you’d like to share how it turned out.
Alex xx
This post was originally published in August 2018 and updated with new photos and additional information. The recipe remains the same.
Potato Soup
Please note:
For accuracy, when weights are provided we recommend weighing your ingredients. This produces the best results. All oven temperatures listed are for fan forced ovens where applicable.
Ingredients
- 500 g (17.5 ounces) white potatoes (see note)
- 3 teaspoons olive oil
- 1 brown/yellow onion
- 1 clove garlic
- 2 cups vegetable stock
- Sea salt and freshly ground black pepper, to taste
- Fresh parsley or green onion to serve (optional)
Instructions
- Finely chop the onion. Peel and cube the potatoes. Peel and slice or mince the garlic.
- Heat olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for an additional minute without browning.
- Add the potatoes and stir to combine. Pour in the vegetable stock and bring to a simmer.
- Simmer for 8–10 minutes or until the potatoes are tender. Blend with an immersion blender until smooth, or carefully blend in batches in a countertop blender. Adjust seasoning and serve with garnish.
Notes
- Any type of potato will work. White or starchy potatoes like Kestrel or Russet give a creamier finish.
- Extra virgin olive oil is recommended for flavour and nutrients. Avoid “light” olive oil if possible.
- Use homemade or a good quality commercial vegetable stock. Add extra stock or water to reach your preferred consistency.
- If using a countertop blender with hot soup, remove the center cap from the lid and cover the opening with a folded tea towel to allow steam to escape. Blend on low speed and hold the lid securely to avoid splattering.
- Nutritional information is an estimate based on two servings as a main course.
Nutrition Estimate:
Carbohydrates: 52 g |
Protein: 6 g |
Fat: 7 g |
Saturated Fat: 1 g |
Sodium: 958 mg |
Potassium: 1133 mg |
Fiber: 6 g |
Sugar: 6 g
The nutritional information is an estimate only and is derived from online calculators. For precise results, calculate nutrition using the specific brands and ingredients you use.