Easy Potato Soup Stovetop With Milk Recipe

When you’re craving something comforting, easy to make, and full of flavor, few dishes hit the spot like a rich, creamy potato soup. It’s one of those meals that just feels like home, no matter what time of year it is. The best part? You can throw it together in no time at all-especially when you use simple ingredients like potatoes, milk, and a few basic pantry staples.

This stovetop potato soup recipe with milk is a fantastic way to get your soup fix without spending hours in the kitchen. Whether you’re a beginner cook or a seasoned chef, this recipe is as easy as it gets. All you need are some basic ingredients, a good pot, and a little bit of time to let the flavors meld together.

Let’s break this down step-by-step, so you know exactly how to create this comforting soup that will warm you from the inside out.

Easy Potato Soup Stovetop With Milk Recipe

This stovetop potato soup is creamy, smooth, and loaded with flavor. It’s the type of recipe that’ll make your house smell amazing and your taste buds do a little happy dance. You don’t need any fancy equipment-just a sturdy pot and a spoon, and you’re good to go!

Ingredients Needed

Here’s a quick rundown of what you’ll need for this simple potato soup recipe. You can easily find all of these ingredients at your local grocery store, and many of them are things you probably already have in your pantry. The great thing about this recipe is that you don’t need anything complicated.

• Potatoes (about 4 medium) – Russet potatoes work best because of their starchy texture, which helps thicken the soup and gives it a creamy, velvety feel.
• Butter (2-3 tablespoons) – This will be used to sauté the onions and garlic and give the soup that rich, buttery flavor.
• Onion (1 medium, chopped) – A classic soup starter, onion adds depth and savory sweetness.
• Garlic (2-3 cloves, minced) – Fresh garlic brings a nice aromatic zing to the soup. You can use more if you love that garlic punch!
• Chicken broth (4 cups) – This provides a savory base for the soup. You can use vegetable broth for a vegetarian option.
• Whole milk (2 cups) – Whole milk adds the creamy texture that makes the soup so indulgent. You can use 2% milk if you prefer, but it won’t be as creamy.
• Salt (1 teaspoon) – To season the soup. You can always adjust to your taste.
• Black pepper (1/2 teaspoon) – A dash of pepper enhances the soup’s flavor and gives it a little kick.
• Optional toppings: Shredded cheddar cheese, sour cream, chopped green onions, or crumbled bacon – these are all optional but definitely add extra layers of flavor and texture.

Cooking Instructions

Making this creamy potato soup is so easy, you’ll wonder why you didn’t try it sooner! Here’s how to pull it all together:

1. Prep the Potatoes: Start by peeling and chopping your potatoes into small cubes. You want them to cook quickly and evenly, so smaller pieces work best. Set them aside.
2. Sauté the Aromatics: In a large soup pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until they become translucent. Add the minced garlic and cook for another minute. You’ll start to smell the savory goodness-this is the base of your flavor.
3. Cook the Potatoes: Add the cubed potatoes to the pot and stir them around to coat with the butter and aromatics. Pour in the chicken broth and bring the mixture to a boil over high heat.
4. Simmer: Once it’s boiling, lower the heat to medium-low and cover the pot. Let the soup simmer for 15-20 minutes or until the potatoes are fork-tender. You can check the potatoes by poking them with a fork-if it slides through easily, they’re done.
5. Mash and Add Milk: Once the potatoes are tender, you can either mash them directly in the pot using a potato masher or a hand blender for a smoother texture. If you prefer a chunkier soup, just mash a little and leave some potato pieces intact. Stir in the milk and cook for another 5-10 minutes to heat everything through.
6. Season: Taste the soup and add salt and pepper to your preference. Stir well.
7. Serve: Ladle the soup into bowls and top with any extras like shredded cheese, sour cream, or green onions. You can even add a sprinkle of crispy bacon if you’re feeling fancy.

Ingredient Insights

Let’s dive into the key ingredients and what makes them so important to this recipe:

• Potatoes: The heart of the soup. They provide a creamy, starchy texture that thickens the broth as it cooks. Russet potatoes are ideal because they break down well and create that velvety texture you crave.
• Butter: It’s not just for sautéing the onions and garlic-this rich fat adds the foundation for a full-bodied flavor in the soup.
• Onions & Garlic: These two are the dynamic duo that lay the groundwork for the soup’s savory depth. Onions bring sweetness, while garlic adds aromatic pungency. Together, they create an irresistible base.
• Broth: The chicken or vegetable broth is the liquid foundation. It infuses the soup with a savory, umami-rich taste that complements the potatoes beautifully.
• Milk: This is what gives the soup its signature creamy texture. Whole milk is perfect for making the soup indulgently smooth, but if you want something lighter, you can swap it out for half-and-half or a dairy-free option like almond milk.

Expert Tips

Here are some tried-and-true expert tips that will take your potato soup from good to great:

• Use a Potato Masher for Texture: If you want a thicker soup, use a potato masher rather than an immersion blender. Mashing leaves some potato chunks, making the soup feel more rustic and hearty.
• Season Gradually: When adding salt and pepper, start with a little and taste as you go. You can always add more, but you can’t take it away once it’s in.
• Let the Soup Rest: Potato soup actually gets better as it sits. The flavors have a chance to meld together. If you can, make the soup a day ahead, and let it sit in the fridge overnight. When reheated, it’ll have an even deeper, richer taste.
• Add a Dash of Spice: For a little heat, sprinkle in some red pepper flakes or a bit of cayenne pepper. A small pinch is all you need to add a subtle zing without overwhelming the soup.

Recipe Variations

This basic recipe is a fantastic starting point, but you can easily get creative with the ingredients. Here are a few variations to keep things interesting:

• Cheddar Potato Soup: Stir in shredded cheddar cheese during the last few minutes of cooking for a cheesy twist. Top with more cheese and a sprinkle of chives for extra flair.
• Bacon Potato Soup: Add crumbled bacon as a topping or stir it in during the last step for a smoky, crispy element.
• Loaded Potato Soup: Top the soup with all the classic loaded baked potato toppings: sour cream, cheese, bacon, and green onions. You could also add some sautéed mushrooms for an extra layer of flavor.
• Vegan Potato Soup: Swap the butter for olive oil and the milk for coconut milk or a dairy-free alternative like cashew milk. Use vegetable broth instead of chicken broth, and you’ll have a creamy, dairy-free version that still tastes fantastic.
• Herb-Infused Potato Soup: Add fresh thyme, rosemary, or parsley to the pot while simmering the potatoes for an herby twist. You can remove the herbs before blending or mashing if you don’t want them in the final texture.

Final Words

This potato soup recipe is the kind of dish that everyone in your family will love. It’s easy to make, adaptable, and filled with comforting flavors that will warm you up from the inside out. Whether you’re serving it as a weeknight dinner or making it for a gathering, this soup is a crowd-pleaser every time.