Creamy Chicken Stock Potato Soup Bowls
These Potato Soup bowls are a comforting homemade soup recipe made with tender potatoes, onion, chicken stock, and creamy milk or cream. It’s a cozy meal I love to make on chilly days, and it uses just a handful of simple ingredients; plus, it can be ready in no time.
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Potato soup has always been one of those classic recipes everyone loves to make every fall and winter. It’s hearty enough for a family dinner, yet simple enough for a quick weeknight meal.
I love serving this soup with crusty bread and a fresh garden salad, and everyone in the family loves it so much.
And if you love this kind of meal, this French Onion Soup with Cheesy Bread is also perfect to enjoy these chilly days.
How to Make Potato Soup Bowls
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and sauté gently for 5–7 minutes until soft and translucent.
3. Add the diced potatoes, chicken stock, salt, and black pepper.
4. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.
5. Blend partially using an immersion blender, leaving some texture.
6. Stir in the milk or cream and heat through gently. Do not boil.
7. Adjust seasoning if needed and serve warm.
Serve & Enjoy!
Important Recipe Notes
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- For the creamiest texture, use starchy potatoes such as Russet potatoes.
- Avoid over-blending the soup, as it can become gluey or gummy. Blend just enough to create a creamy consistency while leaving some potato chunks for texture.
- After adding the milk or cream, heat the soup gently and do not let it boil, as dairy can separate or curdle.
- If the soup becomes too thick, stir in a little extra stock or milk until you reach your desired consistency.
- Taste and adjust the seasoning before serving, as different stocks can vary in saltiness.
- For extra flavor, top with crispy bacon, shredded cheese, fresh chives, or spring onions.
- This soup tends to thicken as it cools, so add a splash of milk or stock when reheating leftovers.
Potato Soup
Ingredients
- 2.2 lb potatoes peeled and diced (1 kg)
- 1 medium onion diced
- 2 tbsp butter 30 g
- 3 cups chicken stock 750 ml
- 1 cup milk or cream 240 ml
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and sauté gently for 5–7 minutes until soft and translucent.
- Add the diced potatoes, chicken stock, salt, and black pepper.
- Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.
- Blend partially using an immersion blender, leaving some texture.
- Stir in the milk or cream and heat through gently. Do not boil.
- Adjust seasoning if needed and serve warm.
Check Out More Soup Recipe Ideas!
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