Small Potato Soup (Creamy)

Imagine yourself on a cold winter evening, curled up by the fireplace with a warm and comforting bowl of creamy small potato soup in hand. The smell of garlic and herbs wafts through the air, tantalizing your senses and making your stomach growl with anticipation. As you take your first sip, the velvety texture and rich flavor transport you to a place of tranquility and comfort. This Small Potato Soup (Creamy) recipe is more than just a meal, it’s an experience for your taste buds and a memory to cherish.

If you’re looking for more hearty and comforting recipes to warm up your winter nights, be sure to check out our related recipe: Easy Creamy Potato Soup Recipe with Chicken Broth. With its rich and creamy texture, this soup is sure to become a new family favorite.

Why This Recipe Works

• This recipe’s creamy texture and rich flavor are achieved by using a combination of butter and heavy cream, which adds depth and moisture to the soup.
• Using small potatoes instead of large ones ensures a consistent texture throughout the soup and makes it easier to digest.
• The addition of garlic and onion adds a subtle, savory flavor that complements the potatoes perfectly.

Key Ingredients

When it comes to selecting the perfect ingredients for this Small Potato Soup (Creamy) recipe, quality matters. Here are some tips for choosing the best potatoes, butter, and other ingredients:

Look for small, waxy potatoes like Yukon Golds or red bliss potatoes. These varieties hold their shape well and have a buttery, sweet flavor. Avoid using starchy potatoes like Russet, as they will break down and make the soup too thick.

Recipe Courtesy of Our Kitchen

Small Potato Soup (Creamy)

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 (2 pounds) small potatoes, peeled and chopped

2 tablespoons butter

1 onion, chopped

3 cloves garlic, minced

1 cup all-purpose flour

2 cups chicken or vegetable broth

1 cup heavy cream

Salt and pepper to taste

Fresh herbs (chives or parsley) for garnish

Directions

1

In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

2

Add the garlic and cook for 1-2 minutes, until fragrant.

3

Add the chopped potatoes, broth, and flour. Stir to combine, then bring to a boil.

4

Reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender.

5

Use an immersion blender or a regular blender to puree the soup to your desired consistency. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.

Storage & Reheating

For storage, let the soup cool completely and refrigerate or freeze. Reheat the soup over low heat, whisking occasionally, until warmed through. You can also garnish with fresh herbs for added flavor and visual appeal.