Creamy Potato Soup Recipe: This Silky Pureed Soup Recipe Is Quick & Easy by Terri Kendrick
After a gastrointestinal surgery, my husband was on a liquid diet for two weeks (anything you can eat with a straw, they told him!). Because you can only drink so many protein shakes, I decided it was a good opportunity to try my hand at some pureed soup recipes.
The first one I tackled was a creamy potato soup recipe, which I adjusted for my preferences by adding some of the potato cubes back into the puree. The result was a hearty, silky-smooth, gluten-free potato soup that we both loved, which was so much more delicious than canned cream soups!
To make this quick and easy potato soup recipe, you need just six simple ingredients. Here is your short shopping list: olive oil, onion, garlic, potatoes, chicken (or vegetable) stock and heavy cream. This pureed potato soup is great served for lunch or dinner with a grilled cheese sandwich or just a slice of crusty bread.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 tablespoon garlic, crushed
- 2 large baking potatoes, peeled and cubed
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream
Helpful Products
- Soup Pot
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Salt and Pepper
- Blender
- Airtight Containers
- Vegetable Peeler
Recipe Notes
- To make this recipe vegetarian, use vegetable stock instead of chicken stock.
- If you prefer a chunkier soup, add an extra half of a potato and spoon out some of the potato cubes before you pour the soup into the blender. Then add the chunks to the puree before serving.
- You can also add more potato for a thicker puree or extra stock and cream to thin it out.
- For extra flavor, sprinkle the soup with shredded cheddar and/or bacon bits.
- Parsley or red pepper are also good seasonings to use.
Here’s how to make it:
- Pour the oil in the bottom of a stockpot and add the onion. Sauté the onion over medium heat until softened, about 5 minutes. Add the garlic and cook the mixture for another couple minutes.
- Add the potatoes and the stock to the pot. Bring the mixture to a boil and reduce heat. Simmer until the potatoes are fork-tender, approximately 15 to 20 minutes.
- Remove the pot from the heat and stir in the cream. Season with salt and pepper to taste.
- Pour the soup into a blender and puree until smooth.
- Serve with desired toppings.
Nutrition Facts Per Serving
Calories: 263
Total Fat: 12.1g
Saturated Fat: 4g
Cholesterol: 17mg
Sodium: 340mg
Total Carbohydrate: 35.3g
Dietary Fiber: 4g
Total Sugars: 3g
Protein: 4.8g
Vitamin D: 7mcg
Calcium: 48mg
Iron: 2mg
Potassium: 877mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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