Quick & Easy Potato Soup
Use starchy russet potatoes for the richest tasting soup and if you heat the stock before adding, your soup will be ready in 25 minutes. I always stir a little sour cream into my bowl of potato soup, just like my father did. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 4-5 servings
Ingredients:
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 clove of garlic, crushed
- 3 cups chicken stock
- 2 large russet potatoes (at least 1 1/2 pounds total) peeled & cut into 1/2-inch pieces
- 1 bay leaf
- 3/4 teaspoon salt & pepper to taste
- 1/3 cup additional stock
- 2 teaspoons flour
- (sour cream and fresh dill for serving) - optional
Instructions:
- Heat oil in a medium soup pot and saute onion & garlic for 2 minutes.
- Add stock, potatoes, bay leaf, salt & pepper.
- Bring to a boil, cover, reduce heat and cook on low for 12 minutes.
- Whisk 1/3 cup additional stock with flour and add to soup.
- Cover and cook another 3 minutes.
- Serve plain or stir in 1 teaspoon sour cream per serving bowl. Garnish with fresh dill if you like.
Note: You may need more or less salt depending on your stock. My stock is lightly salted.
Hi Jenny! I’m so excited to have found your website/YouTube. I used to watch you on t.v. when I was younger (you left such an impression on me that I named my daughter Jenny), I always thought you were the nicest person..Anyhow, thank you for all these wonderful recipes! I have already made a few, and they came out wonderful! Maybe someday you could do a “meet and greet”, we would ALL love it. God bless!
I absolutely love your recipes ! I do have to cut down some on the sodium , but doesn’t effect the taste much at all . So many people now are eating lower sodium due to health issues
Have never fixed one recipe from you that I didn’t like !!
Did you know you can make potato soup with leftover mashed potatoes–they won’t have any bite-down, of course, but you can add chopped carrots and celery. You can make a tasty broth by cooking the turkey or chicken carcass.
It tasted great, but it did not get thick. Any suggestions?
You could increase the flour a little.
I love all of your recipes – can’t wait to make the vegetable soups.
Where do you buy those cute pig and cow timers??
Went to World Market and bought the dark cocoa and while there
found the 4 oz bottle of vanilla there.
I just found your website a few weeks ago – I do remember you from
being on TV. You are just as pretty and bubbly as you were then.
Thank you for your website !!!!
Kathy Wages
Amazing and easy! Thank you!
Love your recipes Jenny… I live in Italy now and I’m always after back home
food recipes for my family and I …Thank you very much!!!
Why did you quit youtube?Answer my question on your latest youtube video comments!Please.
Thanks Jenny for your wonderful recipes. I have made a few of them.Thanks again.Love Faith.
Thank you Jenny. Always good wholesome food on your menu.
OMG Jenny. What a wonderful recipe. Delicious and easy to make. Your videos make cooking FUN and easy. Thanks.
Lovely recipe – as always – but why are you no longer appearing on You Tube?
I will make this tomorrow. Every thing I have made using your recipes have been really good.
Thanks for all your great ideas.
My husband and I love potato soup and this recipe looks so good! Thank you, Jenny
oh yes this potato soup is beautiful i cook a little smoked bone or a little piece of speck with it
jammy
A little piece of WHAT in it?
From Brad Speck : )
bacon
This is perfec, so I will follow yours as is. I’m sure it will be better than what I’ve had or made. Your recipes are really delicious. If this is as good as your tomato soup….oh my! ?
P.S…made your corn chowder this weekend for soup social and many people enjoyed it. I always make a double batch, because they request it every year. It’s delicious as well…
Can I replace sour cream with half half or heavy cream.?
The sour cream is optional and is added only after the soup is served, mixed in by each person in their own bowl. Due to its acidic nature, sour cream adds a zesty flavor to the soup. Since it’s optional, it does not need to be replaced. The soup is still thick and creamy without it. I have only made it this way so I can’t advise on using cream, although I know there are other recipes that use cream and milk.
This looks so good & easy I can’t wait to make it. I love all of your recipes everyone I made was delicious. Thank you Jenny
PS I think I might add some cheddar cheese with the sour cream lol
This is a good basic soup to add other ingredients, including carrots & celery.
Do you peel the potatoes?
Yes. (I will clarify the recipe)
your recipes is like having my grandmother in the kitchen…. thanks
Yummy Jenny thank you Patricia Wales x
I love Jenny….thank you all the way down from Mexico City!!!!!